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Corned Beef and Cabbage Sliders

Rated 5.0 stars by 1 users

Cuisine

irish

Author

OTSS

What better way to celebrate St. Patrick's Day than with a twist on an Irish classic? These sliders combine the salty goodness of corned beef with the mild sweetness of caramelized cabbage, all nestled between soft slider buns. You can buy pre-sliced corned beef, or you can cook your own using Old Town Spice Shop’s Corned Beef Spice.

Ingredients

1 corned beef brisket (3-5 pounds) or 1 pound of thinly sliced cooked corned beef
1 gallon of water
½ cup Old Town Spice Shop Corned Beef Spice
2 cups brown sugar
½ cup white vinegar
1 large white or yellow onion, diced (for cooking the corned beef)
3-5 carrots, peeled and sliced (for cooking the corned beef)
1 medium white or yellow onion, thinly sliced (for caramelized cabbage)
1 head of cabbage, thinly sliced
3 tablespoons of butter
Spicy mustard
12 slider buns

Directions

Corned Beef:

Pat the brisket dry and rub the pickling spice over the surface of the beef. Once it’s fully covered in the pickling spice, put the beef into a plastic bag and put it into the fridge for at least 24 hours (up to 72 hours.)
When you’re ready to cook, place the onions and carrots at the bottom of a large Dutch oven. Then place the brined beef on top of the vegetables.
Pour in enough water to cover the beef.
Bring the mixture to a boil, then reduce it to a simmer.
Cover the pot and let it cook for 3-4 hours, or until the meat is tender.
Remove the corned beef from the pot and slice it against the grain.
Use the carrot and onion mix to serve on the side of your sliders.

Caramelize the Cabbage:

In a large skillet over medium heat, melt the butter. Add the sliced onion and cabbage, then sprinkle with Corned Beef Spice and fresh cracked pepper. Cook, stirring occasionally, until soft and caramelized, about 20 minutes.

Toast the Buns:

Split the package of buns keeping them together. Slather on a coat of mayonnaise or butter on each side of the buns, and lightly toast them under the broiler or in a toaster oven.

Assemble the Sliders:

Layer the corned beef on the bottom halves of the buns, followed by a generous scoop of caramelized cabbage. Top with the other half of the bun.

Recipe Note

Serving Suggestions

Serve these sliders with a side of whole grain or spicy mustard for dipping or spreading.

Serve alongside the carrots and onions you used to cook the corned beef.

For a heartier meal, serve with a selection of Irish cheeses and a crisp green salad or garlic potato wedges.

Corned Beef and Cabbage Sliders

Name: Corned Beef and Cabbage Sliders
Cuisine: irish
Ingredients: 1 corned beef brisket (3-5 pounds) or 1 pound of thinly sliced cooked corned beef; 1 gallon of water; ½ cup Old Town Spice Shop Corned Beef Spice; 2 cups brown sugar; ½ cup white vinegar; 1 large white or yellow onion, diced (for cooking the corned beef); 3-5 carrots, peeled and sliced (for cooking the corned beef); 1 medium white or yellow onion, thinly sliced (for caramelized cabbage); 1 head of cabbage, thinly sliced; 3 tablespoons of butter; Spicy mustard; 12 slider buns

20 février 2025

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Corned Beef and Cabbage Sliders

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