These Corned Beef and Cabbage Sliders have become my go-to for a cozy, satisfying meal, especially around St. Patrick’s Day. There’s something deeply comforting about tender, slow-roasted corned beef, and turning it into sliders makes it perfect for a weeknight dinner or a casual get-together with friends. They feel special without being complicated.
What I love about this recipe is its straightforward approach to classic flavors. The corned beef becomes incredibly tender in the oven, and the crisp, blanched cabbage offers a fresh contrast. A quick toast of the buns and a simple spread of mustard and mayonnaise bring it all together. It’s a reliable and delicious way to enjoy a festive favorite in a fun, handheld format.
Tips for Perfectly Roasted Corned Beef
The key to exceptionally tender corned beef is low, slow, and moist heat. Roasting the brisket at 325°F (163°C) allows the tough connective tissues to break down gradually, resulting in meat that shreds beautifully. Covering the roasting pan tightly with foil is crucial, as it traps steam and prevents the beef from drying out. After roasting, letting the meat rest for at least 15 minutes is a step you shouldn’t skip. This allows the juices to redistribute throughout the meat, ensuring every strand is moist and flavorful when you shred it.
Choosing the Right Cabbage
For these sliders, you want cabbage that is crisp and holds its shape without being tough. Green cabbage is a classic, reliable choice with a pleasant, peppery flavor. Napa cabbage is another excellent option; its leaves are more tender and have a milder, sweeter taste. Whichever you choose, look for a head that feels heavy for its size with bright, unwilted leaves. Blanching the leaves for just a couple of minutes softens them enough to be pliable while retaining their vibrant color and a satisfying, crisp-tender bite.
Slider Bun Selection
The right bun is the foundation of a great slider. Look for soft, brioche-style or potato slider buns that are sturdy enough to hold the generous filling without falling apart. A soft texture complements the tender beef, but durability is just as important. Toasting the buns is a simple step that makes a huge difference. Brushing the cut sides with melted butter and toasting them creates a slightly crisp surface that not only adds flavor and texture but also acts as a barrier, preventing the bun from becoming soggy from the juicy beef and spreads.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Servings: 4 sliders
- Difficulty: Medium
Ingredients
- 680 g (1.5 lbs) brined corned beef brisket
- 320 g (8 leaves) crisp, fresh cabbage
- 200 g (4) soft slider buns
- 28 g (2 Tbsp) melted butter
- 120 g (1/2 cup) mayonnaise (optional)
- 30 g (2 Tbsp) Dijon or whole grain mustard
- 8 g (2 Tbsp) chopped fresh parsley, for garnish
- Freshly cracked black pepper, to taste
Step-By-Step Instructions
- Prepare the Corned Beef
Preheat your oven to 325°F (163°C). Rinse the corned beef brisket under cold water to remove excess surface brine, then pat it completely dry with paper towels. Place the brisket in a roasting pan, fat-side up, and cover the pan tightly with foil. Roast for 3 hours, or until the meat is fork-tender and shreds with little resistance.
- Prepare Cabbage Leaves
While the beef is roasting, bring a large pot of salted water to a boil. Add the cabbage leaves and blanch for 2 minutes until they are just tender but still vibrant green. This quick cook softens them slightly while keeping a nice crunch. Immediately drain the leaves and pat them dry.
- Toast the Slider Buns
Toward the end of the beef’s roasting time, preheat a skillet or grill pan over medium heat. Brush the cut sides of the slider buns with melted butter. Place them cut-side down and toast for about 2 minutes, just until they are golden brown and lightly crisp.
- Shred the Corned Beef
Once the corned beef is done, carefully remove it from the oven and let it rest, still covered, for 15 minutes. Transfer the brisket to a cutting board and use two forks to pull the meat apart into long, tender strands. Shred against the grain for the best texture.
- Assemble the Sliders
To build your sliders, spread a layer of mayonnaise (if using) and mustard on the bottom halves of the toasted buns. Pile a generous amount of the shredded corned beef on top, followed by a folded blanched cabbage leaf.
- Garnish and Serve
Place the top buns on each slider. Garnish with a sprinkle of fresh, chopped parsley and a few grinds of black pepper for a fresh finish. Serve immediately while the beef is warm.
Substitutions & Variations
- For a richer, meltier slider, add a slice of Swiss or provolone cheese on top of the warm beef before adding the cabbage.
- Instead of the oven, cook the corned beef in a slow cooker on low for 6-8 hours for an equally tender, hands-off result.
- For a tangy kick reminiscent of a Reuben, add a layer of well-drained sauerkraut on top of the corned beef.
If you enjoy this dish, try our Homemade Pizza for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
The corned beef can be cooked, shredded, and stored in an airtight container in the refrigerator for up to 3 days. To serve, gently reheat the beef in a covered skillet over low heat with a splash of broth or water to keep it moist. Assemble the sliders with freshly toasted buns just before serving. Assembled sliders are best eaten immediately.
Nutrition
- Serving Size: 1 slider
- Calories: 320 kcal
- Protein: 25 g
- Fat: 18 g
- Carbohydrates: 26 g
- Per 100g: 260 kcal, 20 g protein, 15 g fat, 21 g carbs
Estimates only.
FAQ
Should I rinse the corned beef brisket before I start cooking it?
Rinsing the brisket under cool water helps remove excess surface brine, giving you more control over the final saltiness. Pat it completely dry so your seasonings adhere well.
Does it matter if I use a point cut or a flat cut of brisket?
Yes, it matters for texture. The point cut has more fat, making it more tender and flavorful for shredding. The flat cut is leaner, so it is better for neat, uniform slices.
What's the best way to keep the corned beef from drying out in the oven?
Cooking it low and slow in a covered pan is key. Adding some liquid like broth or water to the pan creates steam, which helps keep the meat moist as it becomes tender.
Besides temperature, how can I tell when the corned beef is truly tender?
The best test is by feel. The meat is ready when a fork inserts into the thickest part with very little resistance. It should feel like it is about to fall apart.
My roasted corned beef is tender but not crisp. How do I fix this?
For a crispier fat cap, place the cooked beef under the broiler for just a few minutes until golden. A thin layer of glaze also helps it caramelize nicely. Watch it closely.
Why is it important to rest the corned beef after roasting it?
Resting allows the juices, which move to the center during cooking, to redistribute throughout the meat. Slicing too soon lets them run out, leaving you with dry beef.
How can I tell which way the grain runs for slicing the beef?
Look closely at the meat for the long, parallel muscle fibers. You want to slice perpendicular to those lines. This shortens the fibers, making each bite tender, not tough.
What is the most effective method for preventing soggy slider buns?
Toasting the buns is your best defense. Brushing the cut sides with a little melted butter before toasting creates a seal that stops the beef juices from soaking into the bread.
Can I freeze the cooked corned beef for using much later on?
Yes, you can freeze the shredded beef. Let it cool completely, then store it in an airtight, freezer-safe bag with a little of its cooking liquid to prevent dryness.
Equipment
- 1 Roasting pan
- Aluminum foil
- 1 Large pot
- 1 Skillet or grill pan
- Cutting board
- 2 Forks
- Tongs
- Paper towels
Ingredients
- 680 g (1.5 lbs) Brined corned beef brisket
- 320 g (8 leaves) Crisp, fresh cabbage
- 200 g (4) Soft slider buns
- 28 g (2 Tbsp) Melted butter
- 120 g (1/2 cup) Mayonnaise optional
- 30 g (2 Tbsp) Dijon or whole grain mustard
- 8 g (2 Tbsp) Chopped fresh parsley for garnish
- To taste Freshly cracked black pepper
Instructions
- Preheat the oven to 325°F (163°C). Rinse the corned beef brisket under cold water and pat dry with paper towels.
- Place the brisket fat-side up in a roasting pan and cover tightly with foil. Roast for 3 hours until fork-tender.
- While beef roasts, bring a large pot of salted water to a boil. Blanch the cabbage leaves for 2 minutes and drain.
- Toward the end of roasting, preheat a skillet over medium heat. Brush slider buns with melted butter and toast cut-sides until golden and crisp.
- Remove beef from oven and let rest covered for 15 minutes. Shred the meat using two forks against the grain.
- Assemble sliders by spreading mayonnaise (if using) and mustard on bottom buns, then pile shredded beef and a cabbage leaf on top.
- Top with the bun halves, garnish with chopped parsley and black pepper, and serve immediately.
