Super Bowl “Drunk” Corned Beef Sandwiches
What a great idea for the big game! The peppercorns add punch; the beer adds a nice tang. This can also be prepared with already-cooked Nations Best®Corned Beef. Serve a platter of sliced Nations Best®Corned Beef with a basket of rolls and a variety of mustards.
Meat Suggestions
Ingredients
2 Nations Best®Corned Beefs (each about 3 lb, raw)
12 cloves garlic, peeled and bruised
2 bay leaves
1/4 c black peppercorns
2-12 oz bottles of beer
Rolls, a selection of mustards, and coleslaw, for serving
Directions
Serves 12
Rinse both corned beefs and place them in a very large pot with the garlic, bay leaves and peppercorns. Pour in the beer and then enough cold water to cover the meat by 1 inch.
Bring to a boil, reduce the heat to medium-low, and simmer, covered, until the meat is very tender, about 4 to 5 hours. Check the pot often and add more water, if necessary, to keep the meat covered.
Transfer the meat to a cutting board and let rest for 10 minutes. Slice or shred the meat and serve it with rolls and condiments.
