Maybelle's Corned Beef Recipe
Slow-roasted corned beef w/ sweet n' sour pickles, Havarti cheese & "Comeback" sauce on rye
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Corned Beef
In a large pot, combine the corned beef brisket, water, and pickling spice. Bring to a boil over medium-high heat.
- 2
Slow Cook the Beef
Reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is tender. Check occasionally and add more water if necessary.
- 3
Rest and Slice
Once tender, remove the corned beef from the pot and let it rest for 15-20 minutes. Slice against the grain.
- 4
Assemble the Sandwich
On a slice of rye bread, layer sliced corned beef, a slice of Havarti cheese, and sweet n' sour pickles. Top with another slice of rye bread.
- 5
Serve
Serve the sandwiches warm with a side of 'Comeback' sauce for dipping.