ingredients

• 2 – 2½ pounds Corned beef brisket with included spice packet 
• 2 cups Baby carrots 
• 8 small Red potatoes 
• 2 bottles Beer 
• 3 bay leaves optional 
• 1 package Wonton wrappers 
• ½ cup Sauerkraut 
• ½ cup Swiss cheese finely shredded 
• Thousand island dressing 
• Shredded fresh cabbage optional

cooking

1. Place the carrots and potatoes in a large crockpot and top with the corned beef brisket, fat side up. Pour beer into the crockpot. Sprinkle corned beef brisket with the included seasoning packet. Add additional seasoning and/or bay leaves if desired.
   
2. Cover and cook for 8 – 9 hours on high, or for 5 – 6 hours on slow until the corned beef reaches an internal temperature of at least 145°F.
3. Remove the corned beef brisket, along with the carrots and potatoes, from the slow cooker. Trim off the fatty layer on the top of the brisket and slice against the grain, followed by a rough chop/dice.
   
4. Preheat oven to 350° F.
   
5. Place 1 wonton wrapper in each muffin cavity and add a heaping teaspoon of sauerkraut into each wrapper.
   
6. Press another wonton wrapper inside of the bottom wrapper and fill each one with the diced corned beef. Add additional spices if desired. Sprinkle each corned beef wonton with shredded Swiss cheese.
   
7. Bake for 12 – 15 minutes or until the wonton edges are lightly browned and cheese has melted.
   
8. Serve with fresh shredded cabbage, thousand island or mustard if desired.