Corned Beef and cabbage are considered a traditional St. Patrick’s Day feast around the world yet this combination of beef brisket cured in rock salt and spices and cooked with cabbage did not originate in Ireland. Instead historians think corned beef and cabbage stew was popularized by Irish immigrants to the U.S. because it was less expensive than the real Irish tradition of beef and potatoes often found in Irish stew.
On St. Patrick’s Day, I like to honor the Irish with us today and yesteryear by serving Corned Beef in the shape and flavor of a Corned Beef and Sauerkraut Slider. The recipe recalls a famous sandwich invented in Nebraska – the Reuben Sandwich. The Rueben, also a combination of sauerkraut and corned beef and Swiss cheese was on the menu at the Blackstone Hotel in Omaha, Nebraska, a city known in its early years for its beef packing industry.
On St, Patrick’s Day I make and serve the Corned Beef Sliders because my guests and family relish these small sandwiches filled with flavor, and we all feel lucky when we celebrate this savory Irish tradition.
The sauce may join your favorite dips and spreads. The mix of Buzz Savories Spicy Beer Mustard, Thousand Island Dressing and Horseradish Sauce brings flavor to the table and your guests will follow and ask for another.
Corned Beef Sliders require corned beef and this year I’m roasting mine with a Buzz Savories Honey Mustard glaze, Roasting brings out a subtle and delectable beefy flavor, and roasted corned beef slices paper thin so it’s easy to stack on the slider buns. The Buzz Savories Honey Mustard glaze also adds a touch of sweet with heat. Happy St. Patrick’s Day!
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