Name: Slow Cooker Corned Beef Reuben Sandwiches
Prep time: 20 min
Cook time: 425 min
Total time: 455 min
Yield: 1
Cuisine: irish
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®); 0.5 pound sliced Swiss cheese; 6 slices rye bread; 0.5 cup Thousand Island dressing

Slow Cooker Corned Beef Reuben Sandwiches

0 Likes

Prep Time:
20 minutes

Cook Time:
425 minutes

Total Time:
455 minutes

Tender slow cooker corned beef and tangy sauerkraut, simmered in dark beer for mouthwatering Reuben sandwiches on St. Patrick's Day.

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®)
0.5 pound sliced Swiss cheese
6 slices rye bread
0.5 cup Thousand Island dressing

Instructions:

Add sauerkraut along with its liquid to the slow cooker. Layer the corned beef on top. Surround and place the beer, onion, garlic, and pickling spice around and on top of the corned beef.
Slow cook brisket until it's meltingly tender for 7 to 8 hours. Rest the brisket for 10 minutes after removing it from the slow cooker.
Remove and dispose of any extra liquid from the slow cooker to make it easier to reach the sauerkraut.
Slice corned beef thinly against the grain. Create mouthwatering open-faced sandwiches by stacking corned beef, sauerkraut, and Swiss cheese on rye bread. Save any extra corned beef for later.
Toast open-faced sandwiches in the toaster oven until the cheese is ooey-gooey, for about 5 minutes. Top with Thousand Island dressing before serving.

We use cookies

Similar Recipes

Slow-Cooker Reuben Sandwiches

Slow-Cooked Corned Beef Dinner

Slow-cooker corned beef

Corned beef with mustard maple glaze

Slow Cooker Corned Beef and Cabbage