On St. Patrick’s Day, many of us head out for a corned beef & cabbage dinner or prepare our own right at home. Corned Beef is brisket that has been cured in pickling spices for a week or so, giving it a nice salty flavor, that compliments cooked cabbage. Cabbage isn’t always everyone’s favorite part of the meal (excluding me), so I thought I would prepare a modern version of this festive meal with — Corned Beef & Honey Mustard Slaw Sliders.
These sliders are super easy to throw together, especially if you have already cooked a corned beef, either on the stove top or in the slow cooker. The corned beef tastes delicious all on its own, but piled high on a sesame seed bun with a large spoonful of crunchy slaw — even better. These sliders are the perfect party food and you can keep the shredded corned beef in a the slow cooker or pot to keep it warm, and make them to order when your guests arrive. Happy St. Patrick’s Day!
3 pounds corned beef, uncooked & brined
1/3 cup light mayonnaise
1/2 cup Greek yogurt
1/4 cup Dijon mustard
1/4 cup honey, any variety
2 teaspoon Poppy Seeds
1 head Savoy cabbage, washed
2 carrots, washed & peeled
1/2 red onion, diced
12 sliders buns, any variety
1. In a slow cooker, add your brined corned beef. Cook on high for 4 1/2 hours. If cooking on the stove top, place the corned beef in a large pot, add 1 cup of water and simmer for 2 1/2 hours. Slice the cabbage thinly and grate the carrots.
2. In a large bowl, add the mayonnaise, yogurt, mustard and honey. Then, add the Poppy Seeds and whisk until creamy smooth. Place the cabbage, carrots and onions on top.
3. Toss the slaw until combined, chill in the refrigerator, until the corned beef in done. Remove the corned beef from the pot and shred. Place back in the juices to keep warm, or prepare the sliders immediately.
4. To each bun, add a heaping spoonful of Corned Beef and Honey Mustard Slaw. Top with bun lid and enjoy!