- 1 large corned beef
- 2 bottles of beer, I use Harp
- 3 cloves of garlic, rough chop
- 2 bay leaves
In a large pot, add the corned beef, and rub it with the seasoning packet that comes with the corned beef. Add to this the beer, garlic, and bay leaves. You will also want to add water to the pot, enough to cover the corned beef.
Bring this to a boil, then reduce the heat, and simmer for approximately 4-6 hours. Yes, you will have to wait this long!
Once done, remove, and slice against the grain into thin slices. Stack these high on a marble rye bread, and serve with swiss cheese, dark mustard, or a russian dressing.
Trust me, this one is good.