Slow Cooker Corned Beef and Burk Family Ruebens

No St. Parick’s Day should be without this easy meal.
Ingredients:
1 (3-4 lb.) corned beef
12 oz. beer
Preparation:
Place corned beef in slow cooker. Pour beer over beef. Pour spice packet into beer, if desired. Cover, cook on low 5-6 hours.
Cut across the grain. Traditionally served with potatoes, cabbage and/or carrots. Our family always makes Ruebens that put any deli to shame

Burk Family Ruebens
Ingredients:
Good Rye Bread cut in ½-inch slices
Mayo
Mustard
Swiss cheese, sliced
Sauerkraut
Corned Beef
Preparation:
Preheat the broiler. On an aluminum foil square large enough to wrap a sandwich butter one side of 2 slice of the rye bread. Place the butter side down on the foil. Place corned beef on bread then the sauerkraut. Next, add the mayo and mustard over the sauerkraut and mix it into the kraut. Add a hefty slice of swiss cheese, top with the other bread slice butter side up and wrap with foil. Place on a cookie sheet and broil 3-5 minute on each side (broiler heats vary so check after 3 minutes to be sure the bread doesn’t burn) or until both side are toasted. Unwrap and ENJOY!

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