Best Corned Beef Sliders On Potato Rolls With Cabbage Slaw And Guinness Mustard Recipes

Corned Beef Sliders on Potato Rolls with Cabbage Slaw and Guinness Mustard Recipe - (4/5) image

Provided by á-75862

Number Of Ingredients 24

SLIDERS:
12 slider-sized potato bread rolls
1 1/2 to 2 ounces sliced corned beef
1 1/2 to 2 teaspoons Guinness mustard (ingredients below)
2 tablespoons coleslaw (ingredients below)
COLESLAW:
1 (16-ounce) bag coleslaw mix
2 tablespoons onion, diced
2/3 cup mayonnaise
3 tablespoons 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
GUINNESS MUSTARD:
1/2 cup whole grain Dijon mustard
3 tablespoons regular Dijon mustard
3 tablespoons Irish stout beer (like Guinness)
1 tablespoon shallot, minced
1 1/2 teaspoons light brown sugar
pinch of ground nutmeg
pinch of ground allspice

Steps:

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-sized 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 to 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.

Corned-Beef-and-Cabbage Rolls image

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 24 mini rolls

Number Of Ingredients 6

6 Savoy cabbage leaves
1/4 cup mayonnaise
1/4 cup chopped parsley and/or dill
1/2 pound corned beef, cut into strips
2 slices rye bread, cut into strips
Whole-grain mustard, for serving

Steps:

Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half.
Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
Toss the corned beef with the mustard in a small bowl.
Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half.