EASY CORNED BEEF FOR DELI SANDWICHES
A fool-proof way to keep your corned beef from crumbling when you slice it! Wrapping it tightly when hot is the secret. Now you can cook corned beef that makes those lovely sandwich slices you get from the deli. It slices well with a sharp knife, but for perfection, use an electric slicing machine. Great for Reuben sandwiches!
Provided by BeachGirl
Categories Lunch/Snacks
Time 9h10m
Yield 1 corned beef brisket
Number Of Ingredients 4
Steps:
- Remove brisket from vacuum packaging.
- Remove visible outside fat and wash.
- Place in crockpot.
- Add pickling spices and the beer.
- Cook on High for about 6-8 hours.
- (You may wish to turn the corned beef once).
- Continue cooking until beef is tender but not falling apart.
- Total time will depend on size of roast.
- Gently remove corned beef from crockpot, keeping it in one piece if possible.
- If any chunk of beef falls off, just place the 2 pieces together before wrapping as instructed below.
- Scrape off any outside fat, using a very sharp knife.
- TO KEEP BEEF FROM CRUMBLING DURING SLICING: Immediately wrap the hot corned beef in plastic wrap, wrapping it as tightly ACROSS THE GRAIN as possible.
- Snugly fold ends of plastic to completely encase beef.
- The heat from the beef may/will"seal" the plastic wrap and keep corned beef moist.
- Put wrapped beef in a Zip-lock bag and REFRIGEATE.
- When ready to serve, thinly slice across the grain with a sharp knife (not serrated) or an electric slicing machine.
- NOTE: I usually turn the crockpot ON when I go to bed, and the corned beef is ready when I wake up.
- I wrap and refrigerate it, and it's perfect for lunch-time sandwiches.
Nutrition Facts : Calories 153.1, Sodium 14.2, Carbohydrate 12.6, Protein 1.6
JEWISH STYLE CORNED BEEF
Provided by Food Network
Number Of Ingredients 18
Steps:
- Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.;
- Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.
- Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres
DELI STYLE CORNED BEEF
Make and share this Deli Style Corned Beef recipe from Food.com.
Provided by salvador1709
Categories Meat
Time P5DT3h
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Preparation.
- Trim surface of fat from brisket. In a small bowl, mix Tender Quick mix, remaining ingredients and spices. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness.
- Cooking
- Place brisket in Dutch oven. Add water to cover. Bring to boil; reduce heat. Simmer until tender, about 3-4 hours.
Nutrition Facts : Calories 1449.7, Fat 120.6, SaturatedFat 48.5, Cholesterol 331.1, Sodium 294.4, Carbohydrate 8.8, Fiber 0.8, Sugar 6.8, Protein 77.2
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