Recipe Background
As luck would have it, boy.... we have a four-leaf-clover-winning treat for you! The Luck-of-the-Irish Sliders will have you counting your beef-loving blessings! This well-seasoned, fall-off-the-fork corned beef brisket sitting on a fluffy bun will have you striking it rich with all your buddies. We aren't talking a load of "Blarney" here, trust us! Try your fortune with the Luck-of-the-Irish Sliders. It will be your new lucky charm!
As luck would have it, boy.... we have a four-leaf-clover-winning treat for you! The Luck-of-the-Irish Sliders will have you counting your beef-loving blessings! This well-seasoned, fall-off-the-fork corned beef brisket sitting on a fluffy bun will have you striking it rich with all your buddies. We aren't talking a load of "Blarney" here, trust us! Try your fortune with the Luck-of-the-Irish Sliders. It will be your new lucky charm!
Ingredients
- 1 medium onion sliced
- 2 1/2 pounds corned beef brisket with the spice packet fat trimmed
- 1 beef bouillon cube dissolved
- 1 clove garlic minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard
- 2 cups beef broth
- 1 small cabbage cut into wedges
- 1 teaspoon caraway seed
- slider buns to taste
- coleslaw to taste, for serving
- mustard to taste, for serving
Directions
- Coat the inside of a slow cooker with nonstick spray.
- Preheat the slow cooker on low heat.
- Add the onion to the bottom of the slow cooker.
- Place the corned beef brisket on top of the onions.
- In a medium bowl, whisk the bouillon cube, the garlic, the Worcestershire sauce, the dry mustard, and the beef broth together.
- Pour the broth mixture over the corned beef brisket.
- Top the beef brisket with its spice packet.
- Cover the slow cooker and cook until the beef brisket reaches an internal temperature of 185 degrees F, on low-heat for about 8-10 hours, or on high-heat for about 4-5 hours,
- Add the cabbage wedges and the caraway seed to the beef brisket with 1 hour of cooking remaining.
- Transfer the beef brisket to a large plate and shred with two forks, discarding any fatty pieces and the cooking liquid and reserving the veggies for another use.
- Divide the beef brisket among the buns, top with the coleslaw, and spread the mustard on each of the top buns.
- Serve.
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