Hey Folks! How was your St. Patrick’s Day?!?!? I finally got to pull out my pressure cooker and experiment with it. I decided to break it in with an easy Corned Beef Brisket that I picked up from the new and exciting Busch’s Fresh Food Market in Canton, MI. This store is a one stop shop as they have everything that you could imagine right under one roof including fresh, organic local produce, a gourmet cheese station, a grand olive oil & aged vinegar station, a rich selection of coffee, an over the top bakery, a lunch bar, a gelato bar, a Starbucks (HELLO!!) and a full service J.B’s Smokehouse restaurant.
If that isn’t enough, shoppers can also sign up for a Busch’s MyWay perks card. This MyWay card will open up even more opportunities for coupons, online shopping perks, curbside pickup and FREE groceries! WINNING!!! Be sure to sign up today for your chance to win. Here’s a sneak peek:
I loaded up my cart and headed home to make a Corned Beef Brisket for my Leftover Corned Beef Sliders. These Leftover Corned Beef Sliders were loved by everyone. I’m droolin’!!!! They were such fun and hubby ate three of them! You’ve just got to try them!
I top pressure cooked corned beef with Swiss cheese, caramelized onions and a red cabbage coleslaw and tuck it inside a cute little slider bun. Umm, umm good!!! I will never cook corned beef again in a slow cooker by the way. Why wait 8 hours when you can enjoy that same brisket in 60 minutes, right?!?! I was quite pleased with the way the Corned Beef Brisket turned out!!
These sliders did really well with the entire family. Super yummy and easy to make! What takes them over the top and makes them super fun is the yummy glaze that’s poured over them after the assembly process. It’s sweet, it’s tangy, and it’s just perfect for these delicious Leftover Corned Beef Sliders. Serve ’em up at your next fellowship party (or faith group) (Acts 2:42-47) and watch them disappear fast! Thanks for stopping by today, guys! Say Grace and enjoy!
- Corned Beef
- 4 - 4.25 lb. corned beef brisket with spice pack, cut into 4 chunks
- 1 cup packed brown sugar
- 1 large Vidalia sweet onion, cut in large chunks
- 1 and ½ cups Irish stout
- 2 c. beef broth
- Cole Slaw
- 2½ cup red cabbage, shredded
- ¼ cup mayo
- 1 T. of Dijon mustard
- 1 T. whole grain mustard
- ½ tsp. apple cider
- 1 smidgen salt
- 1 dash pepper
- Sauteed Onions
- 1 large Vidalia onion, sliced into half moons, ⅛ inch thick.
- 2 T. olive oil,
- 1 T. butter
- kosher salt to taste
- 1 lb. Leftover Corned Beef
- 12 slices Baby Lace Swiss cheese
- 12 slider buns, I use the Aunt Millie brand
- Russian dressing
- Green onions, garnish
- 8 T. butter
- 2 T. brown sugar
- 1 T. Dijon mustard
- 1 T. worcestershire
- 1 T. poppy seeds
- Take corned beef brisket (fat side up) and cover it with brown sugar. Cut into quarters and place it in the pressure cooker.
- Toss in the onion along with the spice pack that came in the package.
- Pour the Irish stout and beef broth over the brisket.
- Cover and lock lid into place. Turn the pressure cooker on the high pressure setting for 60 minutes.
- Once timer goes off, quick release the pressure. It should be fork tender when it’s done. If it’s not done, lock the lid and cook for another ten minutes at high pressure.
- Mix cabbage with mayo, Dijon mustard, whole grain mustard, apple cider, salt and. Mix well, cover and place in the fridge to chill.
- Slice onion into half circles and then sauté them in a pan for about 25 minutes over medium heat with olive oil, butter and salt.
- Butter a 9X13 casserole and place the bottom halves of the buns in the dish.
- Top each bun with a couple teaspoons of Russian dressing.
- Top with 2-3 thick slices of corned beef from the 1 lb. that has been leftover, cover with sautee onions, and the cheese slices.
- Pour another couple teaspoons of Russian dressing on the top bun and cover the sandwiches.
- In a saucepan, combine the glaze ingredients until completed melted. Pour over the buns and cover tightly with foil.
- Place in the oven for 20-25 minutes or until the cheese has completely melted. Top and serve each slider with coleslaw mixture. Say Grace and enjoy!!
Pressure cooker process adapted from Dad’s Cook Dinner