Corned Beef and Cabbage

21/2 - 3 lb Corned Beef Brisket
1 Onion large
1 cup Apple Juice
1/4 cup Brown Sugar packed
2 tsp. Orange Peel finely grated
2 tsp. Prepared Mustard
6 cloves Garlic whole
6 Cabbage Wedges small

Place onion in Bean Pot.
Trim fat from brisket and place on top of onion.
Combine apple juice with next 4 ingredients. Pour over
brisket.
Place cabbage on top of meat.
Cover and bake at 350 degrees for 2 1/2 hours.

Reuben Sandwhiches

2 lbs Refrigerated Sauerkraut
2 to 3 lb Corned Beef Brisket
1 cup Thousand Island Dressing
16 slices Pumpernickel Bread toasted
8 slices Swiss Cheese

Place sauerkraut in Bean Pot.
Lay brisket on top of sauerkraut; if brisket includes spice packet, sprinkle over brisket. Cover and bake at 325 degrees for 3 hours.
Remove beef from pot and place on cutting board and cut into slices.
To serve, spread 1 tablespoon of dressing on each toast slice.
Using slotted spoon to remove sauerkraut from Bean Pot, place serving of sauerkraut on toasted Pumpernickel Bread.
Top sauerkraut with beef slices and cheese slice.
Top with remaining toast.