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    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.


    • 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


    • 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.