Corned Beef Sliders
Lucky St. Patrick's Day Recipes
Corned Beef Roast & Corned Beef Sliders
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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Corned Beef Sliders
What You'll Need:
- 1 lb Cooked and thinly sliced corn beef warm the slices in micro-wave or oven
- 1 cup sauerkraut
- 1 cup Shredded swiss cheese or 6 slices
- 1 package Soft slider pretzel rolls or slider buns or 1 package King's Hawaiian rolls sliced in half to form top and bottom sheet
Corn Beef Slider Sauce
- ¼ cup Thousand Island Dressing
- ¼ cup Horseradish Sauce find sauce in condiments and not actual horseradish
- ¼ cup Buzz Savories Spicy Beer Mustard
How To Prepare:
Corned Beef Slider Sauce
- Combine equal amounts of Thousand Island Dressing, Horseradish Sauce and Buzz Savories Spicy Beer Mustard in a small bowl
Corned Beef Sliders
- Line a baking sheet with foil and place bun bottoms on the foil
- Add a layer each of corned beef, saurkraut, Swiss cheese, and the spicy dressing
- Place tops on the buns
- Cover the sliders with aluminum foil
- Heat oven to 350 Degrees and bake the Sliders for 10 minutes then remove the foil and bake for another 10 minutes or until bun tops are slightly brown and Swiss cheese is melting.
- Serve hot and make plenty since these little Sliders delight the taste buds
Oven Baked Corned Beef with a Honey Mustard Glaze
What You'll Need:
- 3 Tb. Buzz Savories Spicy Beer Mustard
- 2 tsp. vegetable oil
- 2 ½ pound corned beef 3 oz,/ serving = approx. 10
Honey Mustard Glaze
- ½ cup light brown sugar
- ½ cup Buzz Savories Honey Mustard
- ½ cup water
How To Prepare:
- Preheat oven to 350 Degrees and place a large piece of aluminum foil in oven proof dish with 3-4" sides like a Pyrex casserole.
- Remove the corned beef from the package. Throw out all packaging including the spice packet. Rinse the corned beef with cold water, pat dry.
- Blend the Spicy Beer Mustard and the vegetable oil then paint the roast from sides to top and bottom with the mustard oil mixture.
- Tightly wrap the corned beef with the foil it is resting on. and bake for one (1) hour/lb. of corned beef. If the weight is measured in a fraction like 2 1/2 lbs, round up and bake for 3 hours.
Honey Mustard Glaze
- Combine brown sugar, Honey Mustard and water and bring to a boil for 5-7 minutes until the mixture thickens to a syrup consistency.
- During the last 30 minutes of the roasting time, unwrap the corned beef and glaze the roast. Continue baking for 10 more minutes and glaze again one more time.
Serving
- Allow the corned beef roast to cool for 20-30 minutes then slice in paper thin slices for sandwiches and sliders and/or serve with a sheet pan charred cabbage wedge and a baked potato or potato of your choice (in honor of the Irish)