♥ SPICY SLOW COOKER CORNED BEEF & SAUERKRAUT REUBEN ♥
If you like Corned Beef and Sauerkraut, you will love this recipe. Your family will think Chef Ramsey made it!
1 fresh brisket, about 4 pounds
1/2 cup water
1/4 cup ketchup
1 can diced tomatoes
1 can sauerkraut
1 package dry onion soup mix
6 slices Monterey Jack Cheese (you can subsitute for Swiss or American Cheese)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 tablespoons minced garlic
1/4 teaspoon pepper
1/2 cup Thousand Island dressing (homemade recipe below)
1 tablespoon flour mixed with 3 tablespoons cold water
2 tablespoons melted butter
Spray slow cooker with cooking spray.
Place brisket in slow cooker/Crock Pot; cut to fit if necessary. Combine water, sauerkraut, diced tomatoes, cheese, ketchup, soup mix, spices, garlic, pepper and Thousand Island dressing; add to the slow cooker/Crock Pot. Cover and cook on low for 8 to 10 hours or on high for 4-5 hours. Remove brisket from the slow cooker/Crock Pot. Slice or shred the corned beef. Skim fat from juices and transfer to a saucepan. Stir in flour-water paste and cook on low until thickened...set aside. Sauté bread crumbs in butter, set aside. Serve brisket sliced or shredded with the gravy and sprinkle Sautéd bread crumbs before serving.
Serves 10. Maybe served alone or on hoagie, rye bread or pumpernickel bread....open or closed faced sandwich.
Homemade Thousand Island Dressing:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon white onion, finely minced
1 dash black pepper
Directions:
Mix all ingredients together in small bowl and set aside.
Preparation:
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon white onion, finely minced
1 dash black pepper
Directions:
Mix all ingredients together in small bowl and set aside.
Preparation:
Spray slow cooker with cooking spray.
Place brisket in slow cooker/Crock Pot; cut to fit if necessary. Combine water, sauerkraut, diced tomatoes, cheese, ketchup, soup mix, spices, garlic, pepper and Thousand Island dressing; add to the slow cooker/Crock Pot. Cover and cook on low for 8 to 10 hours or on high for 4-5 hours. Remove brisket from the slow cooker/Crock Pot. Slice or shred the corned beef. Skim fat from juices and transfer to a saucepan. Stir in flour-water paste and cook on low until thickened...set aside. Sauté bread crumbs in butter, set aside. Serve brisket sliced or shredded with the gravy and sprinkle Sautéd bread crumbs before serving.
Serves 10. Maybe served alone or on hoagie, rye bread or pumpernickel bread....open or closed faced sandwich.
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