Prep Time::20 mins
Cook Time:: 7 hrs 5 mins
Additional Time::10 mins
Total Time:: 7 hrs 35 mins
Servings::6
Yield::6 sandwiches
Ingredients
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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
Directions
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.
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 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.
Recipe Tip
You can use brown mustard in place of Thousand Island dressing.
Editor's Note:
Nutrition data for this recipe includes the full amount of cooking liquid and corned beef. The actual amount of cooking liquid and corned beef consumed will vary.