Kick-off St. Patty’s Day with some of my favorite Reuben and Swiss Sliders. You can make the corned beef ahead of time in your slow cooker. After slicing the meat, put it back in the braising liquid until you’re ready to assemble. Since Guinness is the official beer of St. Patricks day we’ve added one to make this recipe even better. These are baked off and finished with melty cheese and tangy dressing.
Leftovers: Make corned beef hash with leftover meat and top with a fried egg.
- 1 corned beef brisket, 3-4 lbs
- 1 onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 2 garlic cloves
- 2 cups beef broth
- 1/4 cup tomato paste
- 3 Tbls. Worcestershire sauce
- 2/3 cup brown sugar
- 1 tsp. celery seeds
- 1 dash red pepper flakes
- 1 tsp. salt
- 1 Tbls. fresh cracked pepper
- 1 Guinness Beer
- 4 Tbls. unsalted butter
- 1 Tbls. Worcestershire sauce
- 1 Tbls. dried, chopped onion
- 1 Tbls. yellow mustard
- 2 packages party rolls or slider buns
- 1 package of sliced Swiss cheese
- 1000 Island Dressing
- Place chopped veggies and garlic in bottom of slow cooker. Place corned beef on top of veggies with fat cap up. Sprinkle liberally with salt and pepper.
- In a bowl, mix beef broth, tomato paste, Worcestershire sauce, brown sugar, celery seeds and red pepper. Pour over beef. Next, add beer over beef and cook on low for 8 hours or High 4-5 hours. When done, remove from cooker, slice against the grain and add back to the braising liquid until you’re ready to assemble sandwiches.
- Next, melt butter in the microwave. Whisk Worcestershire, dried chopped onion and yellow mustard into melted butter. Set aside.
- Preheat oven to 350 degrees. Slice slider rolls in half and place on a cookie sheet or 9×13 baking dish. Spread dressing over the bottom half of the slider buns. Add layer of corned beef over dressing and top with cheese. Place remaining half of buns over cheese and brush the butter-mustard sauce over tops of buns.
- Cover tightly in tinfoil and bake in oven for 15 minutes. Remove from oven and serve warm.