Corned Beef for Sandwiches Recipe

Corned beef brisket: The main protein for this recipe, providing a rich and savory flavor.

Pickling spice: A blend of spices that adds depth and complexity to the corned beef.

Onion: Adds sweetness and enhances the overall flavor of the dish.

Garlic: Provides a subtle, aromatic flavor that complements the beef.

When preparing corned beef brisket, ensure you trim any excess fat before cooking. This not only helps in reducing the overall fat content but also allows the pickling spice and other flavors to penetrate the meat more effectively. Additionally, when you let the corned beef rest after cooking, slice it against the grain to achieve tender, easy-to-chew slices perfect for sandwiches.

• corned beef brisket - Substitute with pastrami: Pastrami has a similar texture and flavor profile, making it a suitable alternative for sandwiches.

• corned beef brisket - Substitute with roast beef: Roast beef is readily available and provides a similar savory taste, though it lacks the pickling spices.

• pickling spice - Substitute with whole peppercorns and bay leaves: These ingredients can mimic the aromatic qualities of pickling spice.

• pickling spice - Substitute with allspice and mustard seeds: These spices offer a similar depth of flavor and complexity.

• onion - Substitute with shallots: Shallots provide a milder, sweeter flavor that can complement the other ingredients well.

• onion - Substitute with leeks: Leeks offer a subtle onion-like flavor and can add a unique twist to the recipe.

• garlic cloves - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh, pungent aroma of fresh garlic.

• garlic cloves - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.

• Allow the corned beef to cool completely before storing. This helps to maintain its texture and flavor.
• Wrap the corned beef tightly in aluminum foil or plastic wrap to prevent it from drying out.
• Place the wrapped corned beef in an airtight container or a resealable plastic bag to keep it fresh.
• Store the corned beef in the refrigerator for up to 5 days. Ensure your fridge is set to 40°F (4°C) or below to keep it safe.
• For longer storage, freeze the corned beef. Slice it into portions that you will use at one time to make thawing easier.
• Wrap each portion of corned beef in plastic wrap, then place in a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the bags with the date to keep track of how long it has been stored.
• Freeze the corned beef for up to 2 months for optimal flavor and texture. While it can be stored longer, quality may diminish.
• To thaw, transfer the corned beef from the freezer to the refrigerator and let it thaw overnight. This slow thawing process helps maintain its texture.
• If you're in a hurry, you can use the defrost setting on your microwave, but be cautious as this can sometimes affect the texture of the corned beef.
• Once thawed, use the corned beef within 3 days for the best taste and quality.

• Stovetop Method:

  1. Place the corned beef slices in a skillet.
  2. Add a splash of water or broth to keep it moist.
  3. Cover the skillet with a lid.
  4. Heat over medium-low heat for about 5-10 minutes, or until warmed through.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Wrap the corned beef slices in aluminum foil.
  3. Place the wrapped beef on a baking sheet.
  4. Heat in the oven for about 15-20 minutes, or until heated through.

• Microwave Method:

  1. Place the corned beef slices on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring to a simmer.
  2. Place the corned beef slices in a steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the corned beef slices in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 45 minutes to 1 hour for perfectly reheated slices.

• Large pot: A large pot is essential for holding the corned beef brisket and enough water to cover it completely.

• Lid: A lid is necessary to cover the pot while the corned beef simmers, helping to maintain a consistent temperature and prevent evaporation.

• Measuring spoon: A measuring spoon is used to accurately measure the pickling spice.

• Knife: A knife is needed to quarter the onion and smash the garlic cloves.

• Cutting board: A cutting board provides a safe surface for preparing the onion and garlic.

• Tongs: Tongs are useful for removing the corned beef from the pot once it is cooked.

• Thermometer: A thermometer can be used to check the internal temperature of the corned beef to ensure it is fully cooked.

• Carving knife: A carving knife is ideal for slicing the corned beef thinly for sandwiches.

• Serving platter: A serving platter can be used to rest the corned beef before slicing and serving.

Use a pressure cooker: Reduce cooking time by using a pressure cooker instead of simmering for hours. It can cut the time by more than half.

Pre-sliced corned beef: Purchase pre-sliced corned beef from the deli to skip the slicing step.

Prep ingredients ahead: Quarter the onion and smash the garlic cloves the night before to save time on the day of cooking.

Batch cooking: Cook a larger corned beef brisket and freeze portions for future use, saving time on subsequent meals.