Irish Corned Beef & Cabbage Sliders

I made these Irish themed sliders for last nights’ party since it was St. Patrick’s Day but even though the holiday is over doesn’t mean that you can’t enjoy a good corned beef slider any time of the year.  There is a hint of the Guinness beer that comes through in the beef after it’s cooked and is a perfect flavor and a nod to the Irish.  Pile on the corned beef on these sliders and add a smidgen of horseradish cream if you like to give it a bit of heat.  You may not find a pot of gold at the end of the rainbow but what you find is a treasure of flavor in these, so this is a perfect Recipe for a Party for your slider loving crowd.

The secret to tender corned beef in this recipe is low and slow, too high of heat too long or too fast will just make this tough; have patience and really just leave it alone on the stove and you will be a happy camper.

 

Ingredients

3-4 lb. corned beef brisket with spice packet

1 bottle of Guinness beer

1 large onion cut into quarters

2 carrots cut into thirds

1 package of 3-color deli coleslaw mix

Thousand Island dressing

12 dinner rolls

Swiss cheese

Mustard of your choice

Creamed Horseradish (optional)

Long picks with mini pickles (optional)

Directions

• Put the corned beef into a large pot on the stove, place the onion and carrots around it, pour the beer over it, empty spice packet in and cover it with water, making sure that liquid completely covers the meat
• Heat at high heat until it starts to barely boil, turn down to the lowest simmer, cover with lid and cook for 2 ½ to 3 hours, as it cooks you may need to put lid slightly ajar to prevent boil over, also making sure to add water if needed if too much liquid cooks away, make sure the meat is always covered with water, I did not need to add any.
• Check for tenderness, if ready, remove the corned beef from the liquid and set aside to cool.
• Mix the cabbage slaw mix with some thousand island dressing, a little goes a long way, don’t make it too wet
• Cut the dinner rolls spread some mustard on the bottom bun and top it with some coleslaw, followed by some sliced corned beef, top with cheese and creamed horseradish if you like, top with other roll half with a pick & pickle and enjoy! Makes 12 sliders depending on the size of your dinner rolls