Slow Cooker Corned Beef Reuben Sandwiches
Ingredients
- 1 (14.5 ounce) can sauerkraut with liquid
- 1 (3 pound) corned beef brisket
- 1 (12 ounce) bottle dark beer
- 1 medium onion, sliced
- 3 cloves garlic, peeled and whole
- 2 tablespoons pickling spice (such as McCormick)
- ½ pound sliced Swiss cheese
- 6 slices rye bread
- ½ cup Thousand Island dressing
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Instructions
- 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.
- Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
- Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.
- 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.
- 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.
Source
Original recipe: View Original
