Slow Cooked Corned Beef #848 8/07

Categories:
beef, New 2007, sauerkraut

1 3 lb corned beef brisket
1/4 cup peppercorns
2 12 oz cans beer
2 bay leaf
1 bulb garlic cloves; separated & peeled

Place the brisket into a dutch oven. Sprinkle in the spice packet that came with the brisket. Pour in the beer and fill the pot with enough water to cover the meat by 1 inch. Add the bay leaves, peppercorns, and garlic cloves. Cover and bring to a boil. Once the liquid comes to a boil, reduce the heat to a simmer and cook for 4 hours, adding more water if necessary. Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board and let set for at least 10 minutes. Slice or shred it to serve. You can discard the cooking liquid if you are making sandwiches with the meat, or add some potatoes, cabbage, and carrots and cook for about 20 minutes for a full meal.

Contributor: Allrecipes.com

Yield: 4 servings