Make these tasty little sammies for your St Patrick's Day festivities. They are cute, tasty, and sure to please your guests! BONUS is that you make the corned beef in your slow cooker for set it and forget it preparation.
I get so excited when St Patrick's Day gets close. Why? Well possibly I am an overgrown kid that loves to dress up and pinch everyone that isn't wearing green, didn't you hate it when your Mom forgot it was St Paddy's Day and sent you to school without green on?
Or maybe it is a throwback to my 20's when it was a prime party day that we looked forward to all year gone. Ahhh yes green beer and all that stuff.
Or maybe it is because I spent about half of my life hanging out at a little dive bar in San Diego called McDini's Baja. Yup, I said Baja. It was all the rage there for a while, Mexican Irish Pubs. Perhaps it is still the rage, but I don't live there anymore so I can only speak to what I know, knew, eerrr whatever.
Whatever the reason be, I love it and can't wait to cram as much corned beef into my face as possible! Not to mention that it has to be washed down with Irish whiskey, or Guinness, or if it is early, some coffee with Bailey's cream? Maybe all of the above? But, all of the booziness aside, corned beef has become the focus as I have gotten a bit further along in years. Yes, it is all about the noms for me now, and I am quite fine with that.
I used to make a big batch of corned beef and cabbage every year. Why I only made it around St Paddy's Day is beyond me because we all love it. I guess it is kind of like how I only seem to make cookies and fudge at Christmastime.
But let's take a minute and talk about how awesome this slow cooker corned beef is? OK lets. It is AWWWSUMMM! It smells lovely while it is cooking, one of my fave things about using my slow cooker, and don't even get me started on the broth that is in that cooker when the meat is done. OhhhhEmmmmmGeeee I could drink it with a straw!! You must must MUST save some it! We used some as au jus, and the rest went into the freezer for the next time I make beef and veggie soup, which will be soon I can guarantee!!
Now I normally pop some potatoes in with my beef as it cooks in the slow cooker, then a bit of cabbage at the end. But I didn't do that this time. Which of course means I will be making another corned beef roast ASAP. No, this time I was focusing on the meat and the meat alone. I had sooo many ideas for what to make running around in my head. Corned beef tacos were one of the things the kids and I loved to order at McDini's, and I will make them eventually. But I saw this idea a few times on Pinterest and knew I had to make them.
Friends! Let me tell you that these little babies were sooooo ding dang good!! The sauce I make it not your typical Russian dressing. Oh no, it has quite the little kick to it. But who doesn't want a little spice in their life? If you are not into spice you can reduce the amount of Sriracha, or sub another hot sauce that your prefer, but I do so hope you will give mine a try. I made 8 of these beauties and only ended up with 2. Who else was eating with me? Nope, not the kids, just Kevin. Ya think he liked them? Geeezz!
I did take the second one to my kids for them to try, and even cold the next day, everyone loved it!! So ya, I will be slow cooking another slab o' corned beef ASAP and making sure that I get my hands on more than two of these scrumptious little babies!!
More Reuben inspired treats:
Reuben Sliders (with Slow Cooker Corned Beef)
For the corned beef:
- 1 corned beef brisket, 3-4 lbs
- 1 onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 2 garlic cloves
- 3 tablespoons Worcestershire sauce
- 5 bay leaves
- 1 teaspoon whole mustard seeds
- 1 teaspoon whole black peppercorns
- 1 teaspoon celery seeds
- 1 pinch crushed red pepper flakes, or more to taste
- 1 tablespoon Kosher salt
- 1 bottle Guinness
- 2 to 3 cups beef stock, just enough to cover the meat
For the Russian dressing:
- 1 cup mayonnaise
- 2 to 3 tablespoons hot sauce (I used Sriracha sauce)
- 1 teaspoon prepared horseradish
- 1 teaspoon onion powder
- 1 teaspoon Worcestershire sauce
For the sliders:
- 8 potato slider buns
- 4 slices Swiss cheese, quartered
- 1 cup of sauerkraut, drained
- Layer 1/2 of chopped veggies in bottom of slow cooker. Place corned beef on top of veggie with fat cap up. Add remaining veggies and garlic around side of meat.
- Sprinkle the Worcestershire sauce, bay leaves, mustard seeds, pepper corns, celery seeds, crushed red pepper flakes, and salt over the top.
- Pour Guinness and beef stock around side inside of slower cooker.
- Cook on low for 8 hours.
- When done, remove from cooker and wrap with tin foil on a cutting board. Allow the meat to rest for 20 minutes then slice or shred with 2 forks.
- Meanwhile combine the ingredients for the dressing in a small bowl. Cover with plastic wrap, and place in the refrigerator.
- Preheat broiler to high.
- On a baking sheet, place the bottom buns. Top with shredded corned beef, 1 to 2 tablespoons of sauerkraut, and 2 quarters of the slice cheese. Place in the oven and broil until the cheese melts. Smear the top bun with a good amount of the Russian dressing and place on top of the melted cheese.
- Place the remaining corned beef in an airtight container to enjoy later, or freeze.
Prep Time: 00 hrs. 15 mins.
Total time: 8 hrs. 20 mins.
Tags: beef, carrot, onion, celery, garlic, Guinness, Swiss cheese, sauerkraut, slider, slow cooker,