1 jar (28 oz) good sauerkraut
1 corned beef brisket, about 2 lbs, with seasoning
6 slices Swiss cheese
1/2 cup Thousand Island dressing
Spoon sauerkraut into slow cooker.
Place brisket over the sauerkraut and sprinkle seasoning packet over.
Set slow cooker to LOW temperature, cover, and let cook for 8 to 9 hours.
Remove brisket to cutting board (leave sauerkraut in slow cooker), and slice brisket into very thin slices, then return slices, arranging them evenly over the sauerkraut.
Arrange the slices of Swiss cheese over the top of the brisket slices, then spread Thousand Island dressing evenly over the cheese.
Put cover back on slow cooker and let cook for 15 minutes more or until the cheese has melted.
Serve hot as is or spoon servings over toasted low-carb dark rye or pumpernickel bread.
Will serve 4 to 6.
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