Ingredients:
For the corned beef:
1 corned beef brisket
2 tablespoons brown mustard
1 tablespoon Worcestershire sauce
Seasoning packet (comes with the corned beef)
For the skillet:
2 tablespoons butter
1 jar sauerkraut (drained slightly)
Cooked corned beef (shredded or chopped)
4–6 slices Swiss cheese
For the Thousand Island dressing:
1/2 cup mayonnaise
1 tablespoon brown mustard
2 tablespoons diced pickles
1–2 teaspoons pickle juice
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Instructions:
- Cook the Corned Beef:
Place the corned beef brisket in a slow cooker (crockpot).
Spread brown mustard and Worcestershire sauce over the top.
Sprinkle the seasoning packet evenly.
Cover and cook on low for 8 hours until tender.
Once done, remove and shred or chop the beef. Save some of the juices. - Prepare the Skillet:
In a large skillet, melt the butter over medium heat.
Add the sauerkraut and cook for about 5–7 minutes, stirring occasionally.
Add the shredded corned beef and a little of the cooking juices.
Mix everything together and cook for another 3–5 minutes. - Add the Cheese:
Spread the mixture evenly in the skillet.
Place Swiss cheese slices on top.
Cover the skillet and let the cheese melt (about 2–3 minutes). - Make the Dressing:
In a small bowl, combine mayonnaise, brown mustard, diced pickles, pickle juice, garlic powder, and paprika.
Mix well until smooth. - Serve:
Drizzle the Thousand Island dressing over the skillet mixture or serve it on the side.
Enjoy hot!
Tips:
You can add rye bread on the side if you’re not strictly low-carb.
Adjust the dressing ingredients to your taste (more tangy or creamy).
Great for meal prep and reheats well!
If you want, I can also turn this into a keto sandwich version or wrap .