Crock Pot Reubens With Corned Beef Brisket Recipe from CDKitchen.com
Made with thousand island salad dressing, corned beef brisket, sauerkraut, Thousand Island salad dressing, rye swirl bread, and Swiss cheese Serves eight. Method: crock pot ready in: over 5 hrs. ingredients 3 pounds corned beef brisket with spice packet 1 jar (16 ounce size) sauerkraut, drained 1/2 cup bottled Thousand Island salad dressing 16 slices rye swirl bread, toasted 8 ounces sliced Swiss cheese additional bottled thousand island salad dressing directions Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. Sprinkle with spices from packet. Spread sauerkraut over the brisket. Drizzle the 1/2 cup salad dressing over all. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Remove meat from cooker and place on cutting board. Thinly slice meat against the grain. Return sliced meat to the cooker and stir to combine with the cooking liquid. Using a slotted spoon, spoon corned beef mixture onto half the slices of the toasted bread. Top with cheese, additional salad dressing, and remaining bread. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
