Slow Cooker Corned Beef Reuben Sandwiches
Description
This slow cooker corned beef and sauerkraut is simmered with spiced, dark beer for delicious open-faced toasted Reuben sandwiches on St. Paddy's Day.
Ingredients
•
1 (14 1/2 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®)
•
1/2 pound sliced Swiss cheese
•
6 slices rye bread
•
1/2 cup Thousand Island dressing
Directions
1
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.
2
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
Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.
4
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
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.