Corned Beef Reuben

3 lb prepared corned beef with seasoning packet

3 stalks celery, rinsed and cut into large pieces

3 carrots, peeled and cut into large pieces

1 small onion, chopped into large pieces

3 cloves of garlic, peeled, whole

allspice

Kosher salt

fresh cracked pepper

2 bay leaves

3 cups of water

Remove corned beef from packing and rinse in cold water. Place in a bowl or plastic gallon size bag with a cup of cold water, 1 tsp kosher salt, 1/2 tsp fresh cracked pepper, 1/2 tsp allspice, 1/2 tsp garlic powder, plus add the seasoning packet included with the corned beef. Allow to marinate for at least an hour. In a large crock pot, add carrot, celery, onion, garlic and bay leaves. Add the corned beef and pour the marinade over everything. Add 3 cups of water. Cover and set the crock pot on high for 5-6 hours. Flip the corned beef over half way through. Remove the corned beef and allow to rest for 15 minutes.
For the sandwich, butter slices of rye bread and top with corned beef, Swiss cheese and Russian dressing. Grill on the stovetop until bread is golden brown and cheese is melted.

Russian Dressing:

1/2 cup mayo

1/2 cup ketchup

2 tsp prepared horseradish

2 tsp Worcestershire sauce

2 Tb chopped dill pickle

1/2 tsp sriracha

Mix all ingredients of the dressing together. Serve as a topping for the sandwich.