Easy Corned Beef for Deli Sandwiches

Recipe by BeachGirl
READY IN: 9hrs 10mins


  • 1
    can beer, any kind
  • 1
    tablespoon pickling spices
  • other seasoning, of your choice,such as a little vinegar,rosemary sprig,hot peppers


  • 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.