One more recipe for this day, I turn once again to my on-line crush, The Beeroness, for this
AMAZING recipe for Beer Brined Corned Beef and Pickled Cabbage Sliders!!
I am actually making this tonight for the family! I'll report back to you, how it is. While its too late to brine your own corned beef, you can still make the sliders! (check out her complete write up on this recipe here.....)
Happy St Patrick's Day everyone!
Beer Brined Corned Beer with Pickled Cabbage Sliders
- 3.5 lb beef brisket
- 1 cup brown sugar
- 3 tbs kosher salt
- 3 tbs whole allspice berries
- 1 tbs whole cloves
- 1 tbs ground ginger
- 2 tbs mustard seeds
- 2 tbs whole peppercorns
- 1 yellow onion, quartered
- 2 cups water
- 3 (12 ounces) bottles of stout
- 8 cups ice
- 2 cup red cabbage, shredded
- 2 cup savoy cabbage, shredded
- ½ red onion, thinly sliced
- 1/3 cup lemon juice
- 2 cups apple cider vinegar
- 1 tbs kosher salt
- 3 tbsp sugar
- ¼ tsp groung ginger
- 2 tbs whole dried allspice berries
- 2 tsp whole cloves
- 2 tsp black peppercorns
- 12 soft potato dinner rolls, split to resemble hamburger buns
- In a large pot or Dutch oven, add brown sugar, 3 tbs kosher salt, 3 tbs allspice berries, 1 tbs cloves, ginger, mustard seeds, 2 tbs peppercorns, along with 2 cups of water.
- Cook on high just until the salt and sugar dissolve, remove from heat. Add 2 bottles of stout (reserve the last bottle for cooking) and 8 cups of ice, stir until ice has melted and brine is cool.
- Add the brisket, cover with lid and refrigerate for 3 days and up to 10.
- Remove from brine and rinse well. Discard the brine and clean the Dutch oven well.
- Place the brisket back in the cleaned pot, along with the onion, pour the remaining bottle of stout and then cover with cold water until the brisket is fully cover with one to two inches of water above the beef.
- Bring to a low boil, cover and reduce heat to maintain a gentle simmer. Simmer for 3 hours or until the meat if fork tender. Move to a carving board, thinly slice against the grain.
- While the brisket cooks, make the pickled slaw. In a sauce pan over medium heat, add the lemon juice, vinegar, salt, sugar, ginger, allspice, cloves and peppercorns in a pot. Bring to simmer just until the salt and sugar dissolve, remove from heat. Allow to cool to room temperature. In a large bowl, add the cabbage and onion. Pour the cooled pickling liquid over the cabbage and onion, refrigerate for one hour.
- Slightly warm the buns, fill with corned beef and slaw before serving.
Hope you have a safe and happy Saint Patrick's Day everyone!!!!
Until next time
Bottoms up my friends
The Beer Czar