Almost every Sunday in the fall I am making a batch of this simple, and easy chicken wing dip. It’s a family favorite and has pretty much become tradition now. Specifically this past year, because our hometown football team is having an amazing season. So, naturally my semi-superstitious and football loving oldest daughter, feels my making this dip has something to do with it!
St. Patrick’s Day Crockpot
Prep: 30 minutes (15 before/15 after)| Cook: 9-10 hours | Total: 10.5 hours
(printable recipe here)
- Corned beef brisket, about 3-4 lbs
- 1 can of beer
- Swiss cheese, shredded or sandwich slices
- 1000 Island Dressing
- 1 loaf of rye or pumpernickel bread
- Butter for bread
- Layer sauerkraut in the bottom of the crockpot.
- Place corned beef on top.
- Sprinkle season packet on top of brisket. This usually comes in the package with the corned beef.
- Add a can of beer around the brisket.
- Set crockpot on low for 9-10 hours.
- Time to build the sandwiches!
- Use a colander and or a slotted spoon to drain the liquid from the sauerkraut. Set aside.
- Butter one slide of each slice of bread. Think grilled cheese.
- Layer pieces of corned beef.
- Top with cheese, some shredded or half of a sandwich slice.
- Top with sauerkraut, you can even skip this for kids or sauerkraut haters.
- Top with more cheese, sprinkle shredded or other half of sandwich slice.
- Spread a thin layer of dressing on second bread slice.
- Stack and grill until melted, then carefully flip to grill second side.
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