Description
This is one of our favorite meals for St. Paddy’s day. It’s a little more exciting than regular corned beef and cabbage. We’ve tested out a few recipes and decided on our favorite ingredients to create this Reuben sandwich. You won’t be disappointed.
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
Instructions
- Place sauerkraut in a slow cooker and place corned beef on top. Place beer
- onion
- garlic cloves
- and pickling spice in the slow cooker
- around and on top of the 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 the 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.
Prep Time: 20 mins
Cook Time: 7 hrs 5 mins
Total Time: 7 hrs 35 mins
Servings: 6