Corned Beef - Tender And Delicious

1. 1

   Remove briskets from wrapping and place in large pot or crockpot. Rinse if you don't like the brine coating.

2. 2

   Add contents of 1 spice packet (discard 2nd spice packet or reserve for other use), the beer, peppercorns and bay leaves.

3. 3

   Break garlic head apart and peel each clove. Add entire head to the pot.

4. 4

   Add enough water to cover the meat by 1 inch. NOTE: the briskets will float, so I put a heavy heat-resistant plate or bowl on top to keep them submerged.

5. 5

   STOVETOP: Turn heat to high and bring contents to a boil. Turn heat to a low simmer; cover and cook for 6 hours or more.

6. 6

   CROCKPOT: Set on high cover; cook for 8-10 hours.

7. 7

   When done, using 2 large spoons or spatulas, carefully remove briskets to serving platter and let rest. The meat will be extremely tender, and will easily break apart if you use a meat fork.

8. 8

   If using for sandwiches, tightly wrap each brisket in plastic and refrigerate for 1-2 hours before slicing. If you want to shred the meat, there is no need to refrigerate--just cut in thick slices and shred each slice.

9. 9

   If serving as corned beef & cabbage, once meat is removed, transfer cooking liquid to large pot (if using crockpot), bring cooking liquid to boil and add vegetables. Cover and cook 30 minutes.

* Per serving · 4 servings · Values may vary.