CROCKPOT REUBEN SANDWICH RECIPES

Steps:

• 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.

Steps:

• Trim fat from brisket. Place into 4-quart slow cooker; add beer and onion. Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours, or until meat is very tender.
• Remove meat from slow cooker. Place onto cutting board. Cut across grain into thin slices.
• Drain liquid from slow cooker; discard. Add cooked meat and sauerkraut to slow cooker. Cook on High heat setting 15-18 minutes or until sauerkraut is heated through.
• Spread cut-sides of buns with salad dressing, if desired. Evenly divide meat mixture among bottom half of buns; top each with 1 piece cheese and top half of bun. Serve immediately.