- Warmed potato rolls or toasted bread
- Irish mustard
- Corned beef brisket
Procedures:Try this fun, crowd-pleasing take on classic Corned Beef and Cabbage.
Boil corned beef and spices for indicated time based on the weight of your cut. Once the meat is about 15 minutes from completion, slice each cabbage head into 4 parts (heart removed) and place into the boiling water, along with the meat, to tenderize. Boil cabbage for about 10–15 minutes, or until easily pierced with a fork. When meat is done, remove from the water and place in a colander to drain before transferring to your cutting surface. Drained meat should be covered with foil until ready to serve. Remove boiled cabbage from water and drain for about 5 minutes. Once cooled, slice cabbage down into ½" slices and score once down the middle—this will now be a garnish for your sliders.
When you are ready to serve, cut meat into ¼" slices and arrange on serving tray along with the cabbage. Serve with warmed rolls and Irish mustard. Meat and cabbage can be cooked a day ahead of time, refrigerate overnight.