Guinness-Braised Corned Beef & Cabbage Sliders

St. Patrick’s Day Happiness = Guinness-Braised Corned Beef & Cabbage Sliders. Malt & Barley-Braised Deliciousness, Served Alongside a Pint of the Good Stuff. A Fun, Flavor-Packed Spin on an Irish Classic. Perfect for Raising #AToastTo St. Patrick’s Day Feasts at home this year. Sláinte! 

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Guinness-Braised Corned Beef & Cabbage Sliders 

Serves a crew 

Prep time: 20 minutes 

Cook time: 3 ½ – 4 hours 

Guinness-Braised Corned Beef 

4-pounds corned beef 

1 cup dark brown sugar 

2 cans Guinness Draught Stout

1 large onion, peeled and sliced into half-moons 

1 bay leaf 

2 teaspoons smoked paprika 

1 teaspoon peppercorns 

3 garlic cloves, minced 

Guinness Mustard Sauce 

1 ½ cups whole grain mustard 

2 tablespoons Dijon mustard 

2 tablespoons Guinness Draught Stout

1 tablespoon minced shallot 

1 teaspoon packed brown sugar 

To build your sliders 

½ large head of green cabbage, cut into wedges 

Olive oil 

Sea salt 

Brioche slider buns, split and toasted 

First, make your Guinness-Braised Corned Beef. Preheat an oven to 275 degrees F. In a large Dutch oven, combine the onions, brown sugar, Guinness Draught, bay leaf, paprika, peppercorns, and garlic. Add your corned beef, then transfer to the oven and braise for about 4 – 5 hours, until the liquid is bubbling away and the beef is super tender. Slice into very thin strips. 

Meanwhile, make the Guinness Mustard Sauce & Cabbage. Combine all ingredients in a medium bowl, and whisk to blend. Cover and chill in the fridge for at least 2 hours before serving. Easy peasy. 

Heat a grill over high heat. Drizzle your cabbage with olive oil, then season with sea salt. Transfer to the grill then cook until charred on all sides. Slice and dice your grilled cabbage into very thin strips. 

Build your sliders on toasted brioche buns with your mustard sauce, a slice or two of corned beef, and some cabbage. Serve with a pint or 2 of the good stuff. Happy St. Patrick’s Day. Sláinte!