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CROCK OF REUBENS Recipe

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This recipe for CROCK OF REUBENS, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Wednesday, November 5, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 2-3# corned beef brisket with spice packet
1 16-oz jar sauerkraut, drained
1/2 cup thousand island salad dressing
24 buns
2 cups shredded Swiss cheese (8oz)

Directions:
Directions:
Place meat in slow cooker. Sprinkle with spices. Spread sauerkraut over the meat. Drizzle the 1/2 cup salad dressing over all. (We just baked in the oven)

Cover and cook on low heat for 4 to 6 hours or on high for 2-3 hours.

Remove meat from cooker and place on cutting board. Thinly slice meat against the grain. Return sliced meat to the cooker, stir to combine the cooking liquid.

Using a slotted spoon, spoon corned beef mixture onto buns. Top with cheese and if desired additional salad dressing.

Personal Notes:
Personal Notes:
Can also just buy shaved corned beef to use.

 

 

 

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