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Corned beef and cabbage is a St. Patrick’s Day staple, but why not enjoy it in a fun, handheld way? These Corned Beef & Cabbage Sliders pack all the savory, tender goodness of the classic dish into a soft bun, making them perfect for parties or an easy weeknight meal. With sliced corned beef, tangy mustard, and a crisp cabbage slaw, these sliders are a guaranteed crowd-pleaser!
Helpful Tips
- Use freshly sliced corned beef – Leftover or deli-style corned beef works if you don’t have time to cook a corned beef brisket yourself, but slicing it fresh from a brisket gives the best texture and flavor.
- Toast the buns – Lightly toasting slider buns helps keep them from getting soggy and adds a little crunch.
- Coleslaw mix – Use a premade coleslaw mix to speed up the process.
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Corned Beef & Cabbage Sliders
Ingredients
- 1 Guinness bottle or can
- 3 cups (710 ml) water
- 1/4 cup (55 g) brown sugar
- 1 onion peeled and chopped
- 3 pound (1 kg) corned beef brisket with spice packet
- 12 ounce (340 g) bag coleslaw blend
- 3 tablespoon (42 g) mayonnaise
- 3 teaspoon (15 ml) rice wine vinegar
- 12 pretzel slider buns
- 2 tablespoons (30 g) 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.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.
