3.5- to 4-lb low-sodium flat cut corned beef
12-oz bottle of beer (I use O'Doul's non-alcoholic beer)
1 bay leaf
3 black peppercorns
4 tsp Dijon mustard
1 tsp prepared horseradish
4 tsp mayonnaise
1/2 tsp fresh black pepper
You can cook corned beef in the pressure cooker, slow cooker or in a Dutch oven on the stovetop. I've tried them all, and honestly, my new pressure cooker does the best job. If you have all of the options available, go the pressure route. Note that the amount of liquid varies with each method.
Pressure cooker method: Remove the corned beef from the package, and discard the spice packet. Rinse under cold water, and pat dry with paper towels. Trim any excess fat off the corned beef. Place the meat in the pressure cooker. Pour the beer into an 8-cup measuring cup; add water up to the 6-cup mark. Pour the liquid into the cooker, along with the bay leaf and peppercorns. Following the directions that came with your pressure cooker, cook the corned beef on High Pressure for 90 minutes. Use Natural Pressure Release for 15 minutes, then release the remaining pressure with the Quick Release method. Use tongs to remove the meat to a platter, and set aside to cool for 5 minutes before slicing the meat.
Slow cooker method: Prepare the meat as above, and set it in a 4- or 5-quart slow cooker. Pour in the bottle of beer. Add water to almost cover the meat. Toss in the bay leaf, and add 12 black peppercorns. Cover and cook on LOW for 8 hours, until the meat is fork-tender. Remove from the cooker, and set aside to cool for 5 minutes before slicing.
Stovetop method: Prepare the meat as above, and place it in a Dutch oven or heavy stockpot. Pour in the bottle of beer, and add water to cover. Toss in the bay leaf, and add 12 black peppercorns. Over high heat, bring the liquid to a boil. Then, reduce heat to low, cover, and cook for 4 hours, until the meat is fork-tender. Remove from the pot, and set aside to cool for 5 minutes before slicing.
While the meat is cooking, mix together the mustard, horseradish, mayonnaise and black pepper. Cover and set in the refrigerator until the meat is cooked. The longer the sauce sits, the more tangy it will be.
Slice the meat, and serve hot, at room temperature or cold, with the mustard sauce. You can freeze the meat after it is completely cooled.