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This slow cooker corned beef and sauerkraut is one of our favorite meals for St. Paddy's Day. It's a little more exciting than regular corned beef and cabbage. We've tested out a few recipes and decided on our favorite ingredients to create this Reuben sandwich. You won't be disappointed.
Ingredients
- sauerkraut with liquid: 1 can (14.5 ounce can)
- corned beef brisket: 1 piece (3 pound)
- dark beer: 1 bottle (12 ounce bottle)
- medium onion: 1 piece (sliced)
- garlic, peeled and whole: 3 clove
- pickling spice (such as McCormick): 2 Tbsp
- Swiss Cheese: 0.5 pound (sliced)
- slices rye bread: 6 piece
- Thousand Island dressing: 0.5 cup
Metric Conversion
Stages of cooking
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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.
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Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.
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Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.
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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.
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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.
