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Slow Cooker Corned Beef Sandwiches

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PREP TIME
20 min
COOKING TIME
425 min
TOTAL TIME
455 min
SERVINGS
6 servings
Lunch Irish
Slow Cooker Corned Beef Sandwiches
Ingredients
  • 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®)
  • 1/2 pound sliced Swiss cheese
  • 6 slices rye bread
  • 1/2 cup Thousand Island dressing
Instructions
1
Place sauerkraut, including its accompanying liquid, into a slow cooker. Position the corned beef on top of the sauerkraut. Surround and place additional ingredients such as beer, onion, garlic, and pickling spice around and on top of the corned beef.
2
Allow the mixture to cook slowly over a prolonged period, 7 to 8 hours, on low heat. Once the cooking time is up, carefully remove the corned beef from the slow cooker and permit it to rest for 10 minutes.
3
Discard any excess liquid that may have accumulated in the slow cooker, making it easier to access the sauerkraut. Slice the corned beef into thin strips, cutting against the grain.
4
Assemble the sandwiches by layering the sliced corned beef, sauerkraut, and Swiss cheese slices on rye bread. Set aside the remaining corned beef for future use.
5
Place the sandwiches in a toaster oven and heat them until the cheese is melted, approximately 5 minutes. Serve with Thousand Island dressing on the side as a condiment.