Corned Beef Sliders with Cabbage Slaw and Guinness Mustard

Nowadays, you’d be hard-pressed to find a restaurant that doesn’t offer sliders. Not only is this recipe perfect for your St. Patrick’s Day party, but it’s delicious at any time of year.
Photo by David V.
Adapted from qvc.co

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from qvc.co

Ingredients

  • SLIDERS:

  • 12

    slider sized potato bread rolls

  • 2

    ounces sliced corned beef

  • 2

    teaspoons Guinness mustard

  • 2

    tablespoons coleslaw

  • CABBAGE SLAW:

  • 1

    (16 ounce) bag coleslaw mix

  • 2

    tablespoon onion, diced

  • 2/3

    cup mayonnaise

  • 3

    tablespoon buttermilk

  • 1/3

    cup white sugar

  • 1

    tablespoon white vinegar

  • 1

    tablespoon lemon juice

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground black pepper

  • 1/2

    teaspoon poppy seeds

  • GUINESS MUSTARD:

  • 1/2

    cup whole grain Dijon mustard

  • 3

    tablespoons regular Dijon mustard

  • 3

    tablespoons Irish stout beer (like Guinness)

  • 1

    tablespoon shallot, minced

  • 11/2

    teaspoons light brown sugar

  • Pinch of ground nutmeg

  • Pinch of ground allspice

Directions

Preheat the oven to 425°F. To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayo, buttermilk, sugar, vinegar, lemon juice, salt, black pepper, and poppy seeds in a medium-size bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving. To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2-3 hours. To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by one or two slices of corned beef. Place the other half of the roll on top. Tip: Feel free to substitute the potato bread with another of your choice…rye, sourdough, regular white rolls, etc. You can also make and refrigerate the Guinness Mustard up to four days ahead of time.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: