Description

Cook your corned beef brisket and sauerkraut in the slow cooker and forget about it until dinnertime. Serve on toasted pumperickel rye bread with cheese and Thousand Island dressing, some chips and a dill pickle. Yum!

Ingredients

• 1 - 2 lb. package refrigerated sauerkraut
• 1- 2 to 3 lb. package corned beef brisket
• 1 c. Thousand Island dressing
• 16 slices pumpernickel rye bread or plain rye bread, toasted
• 8 slices Swiss cheese

Steps

1. Line cooker with a crockpot liner for easy cleanup.
2. Place sauerkraut in 3 to 4 quart slow cooker. Place beef brisket on top of sauerkraut.
3. Cover and cook on low heat setting for 9 to 11 hours.