Serves: Vary ingredients based on number of guests
- Warmed potato rolls or toasted bread
- Irish mustard
- Corned beef brisket
Procedures: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.