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1
Rinse brisket in cool water and place in crock pot, cover with seasoning packet, beer, and water.
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2
Set to low and cover.
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3
In a large bowl, mix cabbage and thousand island dressing.
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4
I like to use the angel hair cabbage for this.
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5
Cover and refrigerate.
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6
Now get out the door and get to work, your running late already!
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7
When you get home later, after your after-work cocktail, set your oven to broil.
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8
Remove brisket from crock pot and set on cutting board to rest for about 10 minutes.
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9
Just long enough to get your rye croutons ready.
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10
Heat your iron skillet over moderate heat and coat the bottom with olive oil.
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11
If you don't have an iron skillet, then an decent sized non-stick skillet will work.
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12
Meanwhile, stack your slices of rye bread and cut into cubes.
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13
When the oil is hot, toss the rye cubes with the olive oil and toast until they are nice and crispy, but not burnt.
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14
If your rye bread is too soft, you can always dry them out in the oven at 350F for about 10 minutes before toasting them in the pan.
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15
When the croutons are toasted, remove from heat and set aside.
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16
Now that your brisket has had some time to rest, you'll want to take your sharpest chef's knife and slice the brisket as thin as you can across the grain.
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17
It may crumble and break apart, but that just means it's super tender and delicious.
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18
Divide the sliced meat into 4 portions on a baking sheet.
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19
Place a slice of swiss cheese on each portion.
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20
Place under the broiler for about 2 minutes, keeping a close eye on it so that it doesn't burn.
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21
Meanwhile, divide the salad amongst four plates.
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22
Divide the thousand island cabbage (coleslaw) amongst the four plates.
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23
When meat and cheese are done broiling, place one portion on top of each salad.
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24
Sprinkle with the rye croutons and ENJOY!
