open face rueben

alan shulver


While this takes all day to coo, the final result is one of the best ruebens you have ever tasted!


★★★★★ 2 votes

15 Min
8 Hr 30 Min


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corned beef brisket
3 bottles
black peppercorns, whole
bay leaves
onion cut into wedges
6 slice
pumpernickel bread
thousand island dressing
6 slice
swiss cheese
4 strips
hickory smoced bacon
1 medium
1 bag
3/4 c

How to Make open face rueben


  • 1In a 6 quart Crockery Pot, place the corned beef, including any juices in the package. Pour two bottles of beer over the meat. The third beer is for your personal consumption)Throw in the onions, peppercorns and bay leaves. Cover and cook on low for 8 hours.
  • 2Remove from Crockpot and pull it apart.
  • 3heat oil in skillet, Fry 4 strips of bacon till partially cooked. While bacon is cooking, chop onion into small pieces and set aside. Remove bacon and let it cool a little and break it up into small pieces. Pour off excess bacon grease leaving just enough in the pan to fry the chopped onions. After onions are in the pan add a couple tablespoons of the sugar and stir occasionally until the onions are browned. set aside
  • 4Place rinsed sauerkraut into another saucepan add the onions,bacon and enough cold water to almost cover the sauerkraut and pour in sugar. Cook and stir until hot and the sugar is dissolved. remove from the pan, but keep warm.
  • 5sear the sliced beef in the bacon fat, turn over and continue cooking until golden brown. Remove and place on top of pumpernickel slices covered with Thousand Island dressing. Top with sauerkraut and Swiss cheese then place in oven for 5 minutes. serve up hot!!!

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About open face rueben

Course/Dish: Other Main Dishes

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