1 (2- to 3-pound) corned beef brisket with spices, trim fat
12 ounces dark ale beer or non-alcoholic beer*
1 medium (1/2 cup) onion, chopped
1 (14-ounce) can sauerkraut, drained
16 mini whole wheat party buns, sliced horizontally
Thousand Island dressing, if desired
Trim fat from brisket. Place into 4-quart slow cooker; add beer and onion. Cover; cook on Low heat setting 6-8 hours or High heat setting 4-6 hours, or until meat is very tender.
Remove meat from slow cooker. Place onto cutting board. Cut across grain into thin slices.
Drain liquid from slow cooker; discard. Add cooked meat and sauerkraut to slow cooker. Cook on High heat setting 15-18 minutes or until sauerkraut is heated through.
Spread cut-sides of buns with salad dressing, if desired. Evenly divide meat mixture among bottom half of buns; top each with 1 piece cheese and top half of bun. Serve immediately.
Corned beef brisket usually comes with pickling spices. If you choose a brisket that does not contain spices, add 1 tablespoon pickling spices. You can purchase pickling spices in the spice aisle of the supermarket.