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!!