Hot & Juicy Reuben Sandwhiches

• 1 12 lbs corned beef, mild-cure
• 2 cups sauerkraut, drained
• 12 cup beef broth
• 1 small onion, diced
• 1 garlic clove, minced
• 14 teaspoon caraway seed
• 4 -6 peppercorns
• 8 slices pumpernickel bread (or rye bread)
• 4 slices swiss cheese
• mustard

1. Trim excess fat from corned beef.
2. Place meat in slow cooker.
3. Add sauerkraut, broth, onion, garlic, caraway seeds, and peppercorns.
4. Cover; cook on LOW 7 to 9 hours.
5. Remove beef from slow cooker.
6. Cut across the grain into 1/4 inch thick slices.
7. Divide evenly on 4 slices of bread.
8. Top each slice with 1/2 cup drained sauerkraut mixture and once slice cheese.
9. Spread mustard on remaining 4 slices.
10. Close sandwich.

beef, sauerkraut, beef broth, onion, garlic, caraway, peppercorns, bread, swiss cheese, mustard

Taken from www.food.com/recipe/hot-juicy-reuben-sandwhiches-425888 (may not work)