When St. Patrick's Day came around in 2010, I tried two new recipes for corned beef. The first one is a "Crockpot Reuben" where all the ingredients for a Reuben sandwich are put into a crockpot to slow cook all day. Then you use the ingredients to make sandwiches. The second is my version of the "Reuben Dip" which can be served on rye toast points. You can make the crockpot recipe and then use leftovers for the dip. I promise you will not be disappointed!
Ingredients:
Directions:
Recipe provided by: Better Homes and Gardens, 5-ingredient Slow Cooker Recipes
Ingredients:
- 1 corned beef with spice packet (2-3 lbs)
- 1 (15 oz) can sauerkraut
- 1/2 cup thousand island dressing
- 8 oz swiss cheese, slices
- 16 slices rye swirl bread, toasted
- additional thousand island dressing (optional)
Directions:
- Put corned beef into crockpot and sprinkle spice packet over the meat.
- Drain the sauerkraut and then add it to the crockpot.
- Pour the 1/2 cup thousand island dressing over the top of sauerkraut.
- Turn crockpot on low and cook for 4-5 hours.
- Slice corned beef against the grain and assemble sandwiches spreading additional dressing on the bread if you wish.
- Butter the bread and put sandwich in a skillet to toast as you would a grilled cheese
Recipe provided by: Better Homes and Gardens, 5-ingredient Slow Cooker Recipes