Slow Cooker Corned Beef Reuben Sandwiches
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Slow Cooker Corned Beef Reuben Sandwiches

1. Sauerkraut with liquid - 1 (14.5 ounce) can
2. Corned beef brisket - 1 (3 pound)
3. Dark beer - 1 (12 ounce) bottle
4. Onion, sliced - 1 medium
5. Garlic, peeled and whole - 3 cloves
6. Pickling spice (such as McCormick®) - 2 tablespoons
7. Sliced Swiss cheese - ½ pound
8. Rye bread - 6 slices
9. Thousand Island dressing - ½ cup

How to cook deliciously - Slow Cooker Corned Beef Reuben Sandwiches

1. Stage

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.

2. Stage

Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.

3. Stage

Drain and discard excess liquid from the slow cooker so you can easily access the sauerkraut.

4. Stage

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.

5. Stage

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.