Type what you have

Ingredients

• ✓ corned beef brisket
• sauerkraut
• dark beer
• onion
• garlic
• pickling spice
• swiss cheese
• rye bread
• thousand island dressing

Instructions

1. 1 Place sauerkraut with liquid into a slow cooker and lay corned beef on top. Add beer, onion, garlic, and pickling spice around and on top of corned beef.
2. 2 Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
3. 3 Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.
4. 4 Thinly slice corned beef against the grain. Assemble open-faced sandwiches by layering corned beef, sauerkraut, and Swiss cheese slices on rye bread. Reserve remaining corned beef for another use.
5. 5 Place open-faced sandwiches in a toaster oven and toast until cheese is melted, about 5 minutes. Serve with Thousand Island dressing as a condiment.

By snosin

Ingredients

• ✓ corned beef brisket
• wood chip
• black pepper
• paprika
• garlic powder
• spice packet
• mayonnaise
• white sugar
• lemon
• white vinegar
• black pepper
• salt
• red cabbage
• green cabbage
• hamburger bun

Instructions

1. 1 Soak wood chips in water for at least 1 hour.
2. 2 Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
3. 3 Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
4. 4 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
5. 5 Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
6. 6 While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
7. 7 Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
8. 8 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
9. 9 Pile beef and coleslaw atop the hamburger buns.

By Dads That Cook

Ingredients

• ✓ corned beef brisket
• spice packet
• potato
• carrot
• onion
• garlic

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Place corned beef brisket in the center of a roasting pan. Arrange potatoes and carrots around the sides, then scatter onion and garlic over top. Sprinkle seasoning packet over beef, then pour in water until potatoes are almost covered. Cover with a lid or heavy aluminum foil.
3. 3 Roast in the preheated oven until corned beef is so tender it can be flaked apart with a fork, about 5 to 6 hours.

By LUVNGMOM

Ingredients

• ✓ corned beef brisket
• brown sugar

Instructions

1. 1 Preheat the oven to 270 degrees F (132 degrees C).
2. 2 Rinse corned beef in running water to remove about 1/2 of the salt, then trim away any fat. Place corned beef into a baking dish and spread brown sugar in a 1/4-inch layer over the top. Cover the baking dish with aluminum foil.
3. 3 Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.
4. 4 Remove from the oven and discard any liquid. Slice the beef as thinly as you can.

By caribbean joe

Ingredients

• ✓ corned beef brisket
• spice packet

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set the temperature to 140 degrees F (60 degrees C) according to manufacturer's instructions.
2. 2 Rinse corned beef under cool water to remove excess salt, then pat dry. Sprinkle seasoning on fatty side and press into beef. Place corned beef into a large vacuum bag; seal using a vacuum sealer.
3. 3 Place the sealed bag into the water and set a timer for 48 hours.
4. 4 Transfer corned beef to a cutting board and slice across the grain.

By France Cevallos

Ingredients

• ✓ corned beef brisket
• brown sugar
• irish stout beer

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Rinse brisket thoroughly, then pat dry with paper towels and place on a rack in a roasting pan or Dutch oven. Rub brown sugar all over brisket.
3. 3 Pour beer around and gently over brisket to wet sugar.
4. 4 Bake, covered, in the preheated oven until tender, about 2 ½ hours. An instant-read thermometer inserted into the center of brisket should read at least 190 degrees F (88 degrees C).
5. 5 Allow to rest for 5 minutes before slicing.
6. 6 Enjoy!

By SHAMELESS Morrow

Ingredients

• ✓ corned beef brisket
• water
• honey
• dijon mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place brisket and water in a Dutch oven. Cover tightly.
3. 3 Simmer in the preheated oven for 1 hour. Turn brisket over and continue cooking, covered, until meat is tender, 1 1/2 to 2 more hours.
4. 4 Remove from the oven and turn on the broiler.
5. 5 Transfer brisket, fat-side up, to a rack set in a broiler pan. Mix together honey and Dijon mustard; brush 1/2 of the mixture over the top of the brisket.
6. 6 Place the roasting pan under the broiler, making sure the surface of the meat is 3 to 4 inches from the heat. Broil for 3 minutes. Brush with remaining honey-mustard and broil until brisket is glazed to perfection, about 2 minutes more.

By Ekbrook

Ingredients

• ✓ corned beef brisket
• garlic powder
• onion powder
• beer

Instructions

1. 1 Gather all ingredients.
2. 2 Place brisket fat-side up on a rack inside an electric pressure cooker. Sprinkle garlic powder and onion powder over brisket; pour beer into the pot.
3. 3 Close and lock the lid. Select "Meat" setting according to manufacturer's instructions; set timer for 1 hour 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
5. 5 Transfer brisket to a cutting board; remove the top layer of fat and slice across the grain.

By Christina

Ingredients

• ✓ corned beef brisket
• brown sugar
• coriander seed
• paprika
• black pepper
• mustard
• garlic powder

Instructions

1. 1 Remove excess fat from the brisket. Slice brisket into 1/8-inch thick slices against the grain. You can freeze the brisket for 1 hour beforehand to make slicing easier.
2. 2 Combine brown sugar, coriander, paprika, black pepper, mustard, and garlic powder in a small bowl. Stir until evenly combined.
3. 3 Sprinkle brown sugar mixture over the corned beef strips and massage into meat until evenly combined.
4. 4 Place strips on the trays of a dehydrator making sure not to overcrowd.
5. 5 Set the dehydrator to 155 degrees F (69 degrees C) according to manufacturer's directions. Dehydrate for 2 hours. Flip strips over and dehydrate until desired consistency is reached, about 1 1/2 hours.
6. 6 Turn the dehydrator off, remove the lid, and let jerky sit for 1 hour for final drying. Transfer jerky to an airtight container and refrigerate.

By Soup Loving Nicole

Ingredients

• ✓ corned beef brisket
• spice packet
• red potato
• carrot
• cabbage

Instructions

1. 1 Gather all ingredients.
2. 2 Place corned beef in a Dutch oven and cover with water. Add spice packet, cover, and bring to a boil. Reduce heat and simmer until corned beef is just about fork-tender, about 2 hours. While the corned beef is simmering, cut potatoes in half. Peel carrots and cut into 3-inch pieces. Cut cabbage into small wedges.
3. 3 When corned beef has cooked for 2 hours, add potatoes and carrots; cook until vegetables are almost tender, about 10 minutes. Add cabbage and continue to cook until potatoes are tender, about 15 more minutes.
4. 4 Remove meat and let rest for 15 minutes. Leave broth and vegetables in the Dutch oven.Slice meat across the grain. Serve with vegetables and broth.

By Laria Tabul

Ingredients

• ✓ corned beef brisket
• onion
• sauerkraut
• beef broth
• brown mustard

Instructions

1. 1 Trim excess fat from corned beef and put in a large enough slow cooker that the brisket can lay almost flat along the bottom. Place onion on top of beef.
2. 2 Drain sauerkraut and pile on top of onion. Mix broth and mustard together and pour over everything in the slow cooker.
3. 3 Cook on Low until brisket is very tender, 7 to 9 hours. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C).

By FREEINAK

Ingredients

• ✓ corned beef brisket
• black peppercorn
• clove
• cayenne pepper
• cinnamon
• dark stout beer
• garlic
• bay leaf

Instructions

1. 1 Place brisket, fat-side down, into a slow cooker. Cover with hot water and cook on High for 1 hour. Drain and discard water from the slow cooker.
2. 2 Add peppercorns, cloves, cayenne, and cinnamon to a tea ball or spice bag. Place in the slow cooker with beer, garlic cloves, and bay leaves. Add more water to just cover the brisket.
3. 3 Cook on Medium for 5 hours. Remove brisket carefully; it will be very tender and may fall apart or break in half. Let meat rest before slicing.

By Cynthia Cliffen

Ingredients

• ✓ corned beef brisket
• onion
• carrot
• cabbage
• potato

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse brisket under cold water and place in a large pot. Add enough water to cover roast by 6 inches.
3. 3 Peel onions and place them in the pot. Bring to a boil; cook for about 30 minutes at a rolling boil. Reduce heat to medium-low, so water is at a gentle boil. Cover and cook for 3 ½ hours.
4. 4 Remove onions and cut them into wedges. Return them to the pot. Add carrots to the pot, then place cabbage over roast. Place potatoes on top of cabbage. Cover and cook until potatoes are tender, about 30 minutes more. The potatoes should be immersed in the water by now, but if not, keep the lid on so they can steam.
5. 5 Remove vegetables from the pot and place in a separate serving bowl. Keep corned beef in the pot until ready to slice and serve to prevent it from drying out too quickly.

By Ann Hester

Ingredients

• ✓ corned beef brisket
• spice packet
• beer
• peppercorn
• garlic clove
• bay leaf

Instructions

1. 1 Place briskets into a large pot. Sprinkle one spice packet over top; discard remaining spice packet or save for another use. Pour in beer, then add enough water to cover briskets by 1 inch. Add peppercorns, garlic, and bay leaves, cover, and bring to a boil.
2. 2 Reduce the heat to medium-low. Simmer, checking hourly and adding more water if necessary to keep briskets covered, until meat is tender and can be easily pulled apart with a fork, at least 4 hours or up to 5.
3. 3 Carefully transfer briskets to a cutting board; let rest until they firm up a bit, about 10 minutes. Slice or shred meat, then place onto a platter for serving. Discard cooking liquid or save it for another use.

By Suze Knisley

Ingredients

• ✓ corned beef brisket
• spice packet
• brown sugar
• water
• pickling spice
• garlic powder

Instructions

1. 1 Fill a covered container with enough water to immerse the corned beef. Add brown sugar and stir to dissolve. Remove corned beef from the packaging and rinse well to remove curing residue. Place into the water in the container; reserve spice packet. Add more water to cover if needed. Let soak, 8 hours to overnight.
2. 2 Combine 1 1/2 cups water, spice packet, and pickling spice in a multi-functional pressure cooker (such as Instant Pot®). Place a rack insert in the pot.
3. 3 Remove beef from the soaking liquid and season both sides with garlic powder. Place beef on the rack, fat-side up, cutting in half if necessary to fit. Close and lock the pressure cooker lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Transfer corned beef to a cutting board. Cover with aluminum foil and let rest for a few minutes before carving.

By Merle24

Ingredients

• ✓ corned beef brisket
• browning sauce
• vegetable oil
• onion
• garlic
• water

Instructions

1. 1 Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides.
3. 3 Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
4. 4 Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
5. 5 Roast in the preheated oven until meat is tender, about 6 hours.
6. 6 Serve hot and enjoy!

By Allrecipes Member

Ingredients

• ✓ corned beef brisket
• water
• beer
• garlic
• spice packet

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot).
3. 3 Place trivet inside. Place brisket on the trivet and sprinkle spice packet on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet, cover with aluminum foil, and rest for 10 to 15 minutes.
5. 5 Serve hot and enjoy!

By Nicole Russell

Ingredients

• ✓ corned beef brisket
• red potato
• onion flake
• pickling spice
• black peppercorn
• caraway seed
• green cabbage
• juniper berry

Instructions

1. 1 Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
2. 2 Cover and cook on Low until tender, 8 to 12 hours. Serve.

By Robin D

Ingredients

• ✓ corned beef brisket
• irish stout beer
• brown sugar
• sweet potato
• cabbage
• sweet onion
• carrot
• red potato

Instructions

1. 1 Pour 1 bottle Irish stout beer into a slow cooker.
2. 2 Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and gently place brisket into the slow cooker with the stout beer.
3. 3 Arrange sweet potatoes, cabbage, onion, carrots, and red potatoes on and around the brisket in the slow cooker.
4. 4 Pour remaining 1/2 bottle Irish stout beer on and around brisket and vegetables to moisten the brown sugar.
5. 5 Cover the cooker and cook on Low until corned beef is tender, 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.
6. 6 Serve hot and enjoy!

By RayPappy Bailey

Ingredients

• ✓ corned beef brisket
• pickling spice
• orange
• onion
• celery
• water
• margarine
• cabbage
• apple

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.
2. 2 Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.
3. 3 Bake in the preheated oven until meat is tender, about 4 hours.
4. 4 About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.
5. 5 Top cabbage and apples with remaining margarine and serve with sliced corned beef.

By ORIGINALSYN

Ingredients

• ✓ corned beef brisket
• water
• onion
• carrot
• celery
• garlic
• pickling spice
• brown sugar
• ginger
• mustard
• honey
• red chile sauce
• lentil
• parsley

Instructions

1. 1 Tie pickling spice in a square of cheesecloth. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices. Bring to a boil, reduce heat, and simmer for 3 hours.
2. 2 Place a cooking rack in a shallow baking dish or pan. Remove brisket from cooking liquid, and place fat side up on rack. Reserve cooking liquid. Mix together brown sugar, ginger, mustard, and honey. Spoon glaze over meat.
3. 3 Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes.
4. 4 Meanwhile, prepare the lentils. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce. Bring to a boil. Add lentils, return to a boil, and reduce heat to simmer. Continue cooking for 30 to 40 minutes, or until lentils are tender. Sprinkle with parsley, and serve with brisket.

By Karena

Ingredients

• ✓ corned beef brisket
• new potato
• onion
• apple juice
• thyme
• salt
• pepper
• cabbage
• apple
• slow cooker liner
• rye bread
• butter
• gruyere cheese
• aluminum foil

Instructions

1. 1 Preheat broiler. Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
2. 2 Place the potatoes and onion in the prepared slow cooker. Top with the brisket, apple juice, thyme, salt and pepper.
3. 3 Cook on low for 4 hours. Add the cabbage and apples to the slow cooker; cook on low for an additional 2 hours.
4. 4 While the corned beef cooks, place rye bread on a baking sheet lined with Reynolds Wrap® Foil. Spread bread with 2 tablespoons butter and broil 4 to 5 inches from heat 1 to 2 minutes or until toasted. Sprinkle with Gruyere cheese. Broil 1 to 2 minutes more or until cheese melts and browns.
5. 5 Carefully remove lid to allow steam to escape. Remove corned beef from slow cooker and thinly slice across the grain. Place on a large platter with the vegetables and apples, and drizzle with broth from the slow cooker to serve. Serve with rye bread cheese toasts. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

By Reynolds KitchensR

Ingredients

• ✓ corned beef brisket
• spice packet
• water
• onion
• carrot
• celery
• salt
• red potato
• cabbage

Instructions

1. 1 Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
2. 2 Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
3. 3 Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
4. 4 Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ corned beef brisket
• spice packet
• olive oil
• balsamic vinegar
• brown mustard
• salt
• black pepper
• cabbage
• brown mustard
• sourdough bread

Instructions

1. 1 Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
2. 2 Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
3. 3 Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.

By bignosekate

Ingredients

• ✓ corned beef brisket
• red potato
• carrot
• onion
• water
• spice packet
• beer
• cabbage

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes, carrots, and onion into the bottom of a slow cooker; add water and place brisket on top of vegetables.
3. 3 Pour beer over brisket; sprinkle over spices from the packet and cover.
4. 4 Cook on High for 5 hours; stir in cabbage and cook for 1 more hour.

By LUSYRSGIRL

Ingredients

• ✓ corned beef brisket
• white onion
• garlic
• spice packet
• water
• bay leaf
• yukon gold potato
• carrot
• cabbage
• butter
• all-purpose flour
• beef broth
• irish stout beer
• dijon mustard
• black pepper
• salt

Instructions

1. 1 Place onion and garlic in a slow cooker. Put corned beef brisket on top. Pour in water, then add bay leaves and spice packet. Cover and cook on Low for 8 hours, adding potatoes at the 3-hour mark, carrots at the 4-hour mark, and cabbage at the 6-hour mark.
2. 2 Turn off the slow cooker. Remove brisket to a platter and tent with aluminum foil for 10 minutes to let juices settle.
3. 3 Meanwhile, melt butter in a saucepan over medium-low heat. Stir in flour to make a roux; cook to burn out any flour taste, about 5 minutes. Whisk in, a little at a time, beef broth, Guinness®, and mustard. Stir until gravy is thick enough to coat the back of a spoon. Stir in pepper and salt.
4. 4 Slice meat across the grain and plate with cabbage, potatoes, and carrots. Ladle gravy over top.

By Brian Genest

Ingredients

• ✓ corned beef brisket
• apple juice
• brown sugar
• mustard
• spice packet
• red potato
• cabbage
• onion
• carrot

Instructions

1. 1 Pour apple juice into a large slow cooker. Mix in brown sugar and mustard, stirring until brown sugar has dissolved. Mix in the contents of the spice packets, then lay briskets into apple juice mixture. Top with potatoes, cabbage chunks, onions, and carrots, then push vegetables into liquid.
2. 2 Cover and cook on High for 4 to 5 hours or on Low for 8 to 10 hours, until corned beef is very tender. Slice the meat thinly across the grain and serve with the vegetables.

By tonmeilleurami

Ingredients

• ✓ corned beef brisket
• coriander
• fennel seed
• brown sugar
• paprika
• garlic powder
• onion powder
• mustard seed
• cherry wood chip

Instructions

1. 1 Combine coriander, fennel seeds, brown sugar, paprika, garlic powder, onion powder, and mustard seed in a small bowl until spice mixture is well combined.
2. 2 Place brisket in a glass baking dish and rub spice mixture all over meat. Cover with plastic wrap and place in the refrigerator for 2 to 3 days.
3. 3 Soak wood chips in water for at least 1 hour.
4. 4 Preheat a smoker to 240 degrees F (116 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
5. 5 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Unwrap brisket and place on the lower cooking grate; cover with the smoker lid.
6. 6 Cook in the preheated smoker for 2 hours. Pull brisket from the smoker and wrap tightly in foil. Return to the smoker until an instant-read thermometer inserted into the thickest part of brisket reads at least 190 to 200 degrees F (88 to 93 degrees C), about 3 hours.
7. 7 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.

By trinityprop2001

Ingredients

• ✓ corned beef brisket
• vegetable oil
• garlic
• black pepper
• paprika
• coriander
• mustard
• white pepper
• cayenne pepper

Instructions

1. 1 Mix vegetable oil and garlic in a small bowl; set aside for 1 hour. Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl; set aside.
2. 2 Preheat the oven to 225 degrees F (110 degrees C).
3. 3 Cover a baking sheet with a large sheet of heavy-duty aluminum foil; coat with prepared garlic oil. Lay beef brisket on the oiled foil sheet and brush with remaining garlic oil. Cover brisket completely with pepper mixture, reserving 1 to 2 tablespoons.
4. 4 Wrap brisket, fat-side up, in the sheet of foil. Place wrapped corned beef on another sheet of aluminum foil with the seam- and fat-sides down. Place double-wrapped brisket, seam-side down, on a third sheet of aluminum foil; wrap again.
5. 5 Bake in the preheated oven for 6 hours.
6. 6 Remove pastrami from the oven and let cool to room temperature, about 3 hours. Do not remove the foil.
7. 7 Place foil-wrapped pastrami in a freezer bag or other plastic bag; refrigerate for 8 to 10 hours.
8. 8 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil.
9. 9 Remove pastrami from the refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons remaining pepper mixture.
10. 10 Place pastrami under the broiler and cook until surface browns, 3 to 4 minutes. Remove pastrami from the oven and cut into thin slices, about 1/8-inch thick.
11. 11 Heat a large skillet over low heat; warm pastrami slices in the skillet with a few drops of water until fat turns translucent, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ corned beef brisket
• pickling spice
• celery
• carrot
• red potato
• onion
• savoy cabbage
• irish stout beer
• water
• horseradish
• sour cream

Instructions

1. 1 Place the corned beef into the bottom of a large slow cooker.
2. 2 Scatter the pickling spice over the brisket.
3. 3 Layer the celery, carrots, potatoes, and onion atop the brisket, respectively.
4. 4 Pour the stout beer into the slow cooker. Add enough hot water to the slow cooker to cover the brisket by at least 1 inch.
5. 5 Cook on High until the brisket reaches the desired consistency, 7 to 8 hours.
6. 6 Remove the brisket and vegetables from the slow cooker to a large bowl; cover with aluminum foil to keep warm.
7. 7 Remove 1 cup of the liquid in the slow cooker; pour into a small pot over medium heat. Cook the liquid until the volume is reduced by about half, about 10 minutes. Transfer the reduced liquid to a small bowl; stir the horseradish and sour cream into the liquid to make a sauce.
8. 8 Submerge the cabbage wedges in the liquid remaining in the slow cooker; cook until the cabbage softens yet retains some crispiness, 20 to 30 minutes. Remove the cabbage to a platter. Ladle remaining liquid from the slow cooker into a bowl.
9. 9 Slice the brisket across the grain. Serve with the vegetable mixture, cabbage, horseradish sauce, and liquid from the slow cooker.

By SarahLayne