Looking for a simple yet delicious way to celebrate St. Patrick’s Day? These Corned Beef & Cabbage Sliders are packed with flavor and perfect for any gathering. Piled high with tender corned beef, a cabbage coleslaw, and whole grain mustard, these mini sandwiches deliver big taste in every bite. Serve them up on a classic slider but or our favorite, a pretzel bun!
Helpful Tips
- Make homemade coleslaw – A quick homemade coleslaw is easy to make and can be used on so many things.
- Cook a brisket– You will be surprised at how easy it is to cook your own corned beef brisket. The freshly sliced meat adds so much to these sliders.
- Toast the buns – Lightly toasting slider buns helps keep them from getting soggy and adds a little crunch.
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Corned Beef & Cabbage Sliders
Ingredients
- 1 Guinness bottle or can
- 3 cups water
- 1/4 cup brown sugar
- 1 onion peeled and chopped
- 3 pound corned beef brisket with spice packet
- 12 ounce bag coleslaw blend
- 3 tablespoon mayonnaise
- 3 teaspoon rice wine vinegar
- 12 pretzel slider buns
- 2 tablespoons whole grain mustard
Instructions
- You can cook the corned beef in the Instant Pot, Crock Pot or a Dutch oven. For all methods, pour the Guinness, water and brown sugar into the pot and stir. Add the onion, corned beef and spice packet. For the Instant Pot, cook for 45 minutes on high pressure. For the Crock Pot, cook for 6 hours on low or 3 hours on high. For the oven, cook at 325°F(165°C) for 2 hours.
- When the corned beef is done, pull it out of the pot and let it rest for 10 minutes.
- Meanwhile, mix the coleslaw blend with the mayonnaise and rice wine vinegar.
- Slice the corned beef against the grain.
- To assemble the corned beef sliders, spread the mustard on the top buns. Place the corned beef on the slider buns, top with coleslaw, and add the top bun.
Notes
- If your corned beef is thicker than 3 inches you will need to add cooking time to 60 minutes in the Instant Pot.
Nutrition
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When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.