Monday, March 13, 2017

Make a Crock of Reubens


(Photo Land O' Lakes)


My husband is part Irish and corned beef is a seasonal favorite at our house.  Whenever I find a recipe that combines a favorite food with the ease of using my slow cooker, I am all over it.  Check this out.  Any leftover corned beef you have can be frozen to use at a later date.

Ingredients:  1 corned beef brisket with spice packet (2 - 3 lbs.), 1 (16 ounce) jar drained sauerkraut, 1/2 cup bottled Thousand Island Dressing, 12 Rye or Wheat split rolls (toasted if you prefer), 8 ounces thinly sliced Swiss cheese and Bottled Thousand Island dressing

Trim the fat from the corned beef brisket.  Place the brisket in your slow cooker and sprinkle with the spices from the packet.  Spread drained sauerkraut over the brisket.  Drizzle the 1/2 cup Thousand Island over all.

Cover the slow cooker and cook on low heat for 4 - 6 hours or on high for 2 - 3 hours.

Remove the brisket from the cooker to a cutting board.  Thinly slice the brisket against the grain.  Return the sliced brisket to the cooker and stir to combine with the cooking liquid.

Using a slotted spoon, spoon the corned beef mixture onto the rolls.  Top each with Swiss cheese and, with additional Thousand Island dressing if you desire.  

Happy Tuesday:)



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