Guinness Corned Beef Sliders are slow cooker corned beef braised in Guinness, sliced, and topped with a creamy, crisp coleslaw. It’s perfect for parties or leftover corned beef!
I don’t have a stitch of Irish blood — nada, zip, zero. BUT….that’s never stopped me from making St. Patrick’s Day a big old celebration. All of us Irish wannabes get to make Irish for a day, wear green, and find an excuse to eat corned beef, cabbage, drink Guinness, and dump Guinness into all the food we make. That’s just the way it is, and I totally wouldn’t change a thing. 🙂
I grew up eating corned beef and cabbage every year, and I’ve been making it pretty much ever since. Have I ever cooked it in Guinness before? No — and I have absolutely no idea why. The corned beef absorbs the delicious stout flavor, and that can only make it better, right? Right.
I know I’ve been going a little cuckoo with my pressure cooker lately, so I thought I’d give you a break and use my slow cooker this time. Actually, I wasn’t around for the cooking of this corned beef, so it had to go into the slow cooker. Fix it and forget it! My pressure cooker does it faster, but sometimes low and slow is the only way to go.
This couldn’t be easier at all. No browning the meat or doing anything on the stove top first. Just dump everything in and good-bye…see you in about 8 hours. You could even do this overnight while you sleep if you want it done for lunch or in time for a party. Super easy.
I love serving my corned beef with my Curried Cabbage Coleslaw, but if curry isn’t your thing, simple use my creamy maple dressing from my Kale Slaw Salad recipe. Or doctor up your favorite coleslaw dressing with stone ground mustard or even horseradish. Now that’s an idea. Whatever way you decide to go, it’s gonna be good.
I used little French rolls for these sliders, but truthfully, I wanted pretzel buns. I’m known for getting an idea in my head and running around like a crazy woman until I find the ingredients so that I can make things exactly the way I imagine them. Instead of driving miles to Whole Foods to get my slider pretzel buns, I exercised self control and drove to the nearest store and got the best rolls I could find there. I’m kinda proud of myself for making such a grown up decision. 🙂
These sliders will be perfect for your St. Patrick’s Day party, or leftover corned beef…because you know you’ll have some! And hopefully you’ll have some Guinness leftover to wash it down. When you’re a wannabe Irish person, you gotta do as the Irish do. 😉
May I suggest some more dishes to get you in the Irish mood?
- 3-4 lb. corned beef brisket, with spice packet
- 1 pint Guinness beer
- ¼ cup brown sugar
- 1 large onion, peeled and sliced into thick rounds
- 14 ounce bag of cabbage coleslaw mix
- ½ small red onion, chopped
- ½ cup golden raisins
- ⅓ cup reduced fat Vegenaise or low fat mayo
- 1 tablespoon canola oil
- 1 tablespoon white balsamic or white wine vinegar
- 1 tablespoon honey
- ¼ teaspoon curry powder
- salt and pepper, to taste
- About a dozen slider rolls or dinner rolls
- stone ground mustard or other mustard, for serving (optional)
- Place the Guinness, brown sugar, and spice packet in the slow cooker and stir. Place the onion slices on the bottom of the slow cooker in the liquid, and place the corned beef on top. Cook on low heat for 8-10 hours or until very tender. Remove from the slow cooker and slice when cool enough to handle. Set aside.
- Place the cabbage mix in a large bowl. Add the red onion and golden raisins and toss gently to combine.
- In a small bowl, combine the Vegenaise, canola oil, vinegar, honey, curry powder, and salt and pepper, to taste.
- Gently toss enough dressing with the cabbage mixture to coat.
- Spread some mustard on the slider bun if using. Place the corned beef on the slider buns, top with coleslaw, serve, and enjoy!
If you're not a fan of curry, omit it from the dressing. The dressing and coleslaw can be customized to suit your preferences by adding stone ground mustard, or even horseradish!
Recipe by Flavor the Moments.