Easy Corned Beef For Deli Sandwiches Recipes

Steps:

• Spread about 1/4 of the Russian salad dressing onto one side of each of four bread slices; top each with 4 ounces corned beef and 2 ounces coleslaw. Finish sandwich construction with remaining bread slices. Halve sandwiches diagonally before serving.

Steps:

• Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets 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 medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
• Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.

Steps:

• In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

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.