Slow Cooker Corned Beef Reuben Sandwiches

This slow cooker corned beef and sauerkraut is simmered with spiced, dark beer for delicious open-faced toasted Reuben sandwiches on St. Paddy's Day.

• Preparation Time: 20 mins
• Cooking Time: 7 hr 5 mins
• Total Time: 7 hr 25 mins
• Calories: 617 Calories

Ingredients

• 1 medium onion, sliced
• 1 (3 pound) corned beef brisket
• 1 (14.5 ounce) can sauerkraut with liquid
• 1 (12 ounce) bottle dark beer
• 3 cloves garlic, peeled and whole
• 2 tablespoons pickling spice (such as McCormick®)
• 6 slices rye bread
• 0.5 pound sliced Swiss cheese
• 0.5 cup Thousand Island dressing

Recipe Instructions

Step 1

Cook on Low until brisket is very tender, 7 to 8 hours. Remove brisket from the slow cooker and let rest for 10 minutes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Drain and discard excess liquid from the slow cooker so you can easily access sauerkraut.