Corned Beef Sandwiches Recipe
Photo source: Grandmother's Kitchen
Corned beef sandwiches are so delicious and the toppings on this recipe make a great combination.
1 corned beef brisket
1 can beer, any kind
1 Tablespoon pickling spices
other seasoning, of your choice,such as a little vinegar, rosemary sprig, hot peppers
1 loaf rye bread
1 pound swiss cheese
1 jar sauerkraut
1 jar thousand island dressing
Wash and pat brisket dry.
Place in crock pot, along with pickling spices and beer.
Cook for 6 to 8 hours or until corned beef is tender but not falling apart.
Gently remove the corned beef and immediately wrap it in plastic wrap, wrapping as tightly as possible.
Refrigerate corned beef for at least 2 hours.
After refrigerating, unwrap the corned beef and thinly slice across the grain with a non-serrated knife.
Toast the bread and then spread with thousand island dressing.
Layer corned beef slices, Swiss cheese and sauerkraut onto the bread.