Beer Brined Corned Beef Sliders with Pickled Cabbage Slaw

 Beer Brined Corned Beer Sliders with Pickled Cabbage Slaw 

Conred Beef Sliders with Pickled Cabbage Slaw3

I just turned my completed book into my publisher.

One hundred recipes, along with sixty-five photos, are now out of my hands. You’d think I’d be relieved, so did I, but I’m worried. I just let go of the summation of 90 percent of my waking hours from the past 4 months. It’s in someone else’s care, and that scares the crap out of me.

I have these momentary panics:

Did I make the pavlovas enough, do the directions make sense?

I say jackass in the book, will people hate that?! 

Was I clear about how grateful I am for this, or will I come off as smug?!

I even worry about whether or not you’ll like it, as if I’m just an insecure school girl. I thought I would be relieved and elated, but I’m more anxious than I’ve been during this entire process. I want people to love it, to leave me glowing reviews on Amazon and tell their friends about how much they love it. I hope that happens, but for now, I’m still losing sleep.

For the time being, I have a St. Patricks Day recipe for you. I posted my veggie lovers St Patricks Day offering last week, but this one is about that corned beef we all associate with that Irish Holiday.

So if you will, drink a pint and say an Irish prayer for me and my forthcoming book.

Conred Beef Sliders with Pickled Cabbage Slaw

Beer Brined Corned Beef Sliders with Pickled Cabbage Slaw


    Corned Beef
  • 3.5 lb beef brisket
  • 1 cup brown sugar
  • 1 cup kosher salt
  • 3 tablespoons curing salt (this will make the meat pink)
  • 3 tbs whole allspice berries
  • 1 tbs whole cloves
  • 1 tbs ground ginger
  • 2 tbs mustard seeds
  • 2 tbs whole peppercorns
  • 1 yellow onion, quartered
  • 2 cups water
  • 3 (12 ounces) bottles of stout
  • 8 cups ice
  • Pickled slaw:
  • 2 cup red cabbage, shredded
  • 2 cup savoy cabbage, shredded
  • ½ red onion, thinly sliced
  • 1/3 cup lemon juice
  • 2 cups apple cider vinegar
  • 1 tbs kosher salt
  • 3 tbsp sugar
  • ¼ tsp groung ginger
  • 2 tbs whole dried allspice berries
  • 2 tsp whole cloves
  • 2 tsp black peppercorns
  • _
  • 12 soft potato dinner rolls, split to resemble hamburger buns


  1. In a large pot or Dutch oven, add brown sugar, 3 tbs curing salt, 1 cup kosher salt, 3 tbs allspice berries, 1 tbs cloves, ginger, mustard seeds, 2 tbs peppercorns, along with 2 cups of water.
  2. Cook on high just until the salt and sugar dissolve, remove from heat. Add 2 bottles of stout (reserve the last bottle for cooking) and 8 cups of ice, stir until ice has melted and brine is cool.
  3. Add the brisket, cover with lid and refrigerate for 3 days and up to 10.
  4. Remove from brine and rinse well. Discard the brine and clean the Dutch oven well.
  5. Place the brisket back in the cleaned pot, along with the onion, pour the remaining bottle of stout and then cover with cold water until the brisket is fully cover with one to two inches of water above the beef.
  6. Bring to a low boil, cover and reduce heat to maintain a gentle simmer. Simmer for 3 hours or until the meat if fork tender. Move to a carving board, thinly slice against the grain.
  7. While the brisket cooks, make the pickled slaw. In a sauce pan over medium heat, add the lemon juice, vinegar, salt, sugar, ginger, allspice, cloves and peppercorns in a pot. Bring to simmer just until the salt and sugar dissolve, remove from heat. Allow to cool to room temperature. In a large bowl, add the cabbage and onion. Pour the cooled pickling liquid over the cabbage and onion, refrigerate for one hour.
  8. Slightly warm the buns, fill with corned beef and slaw before serving.

34 thoughts on “Beer Brined Corned Beef Sliders with Pickled Cabbage Slaw

  1. Congratulations on the cookbook! You have NO worries. I’ve tried several of your recipes, and they are absolutely spot-on fabulous. You’ve got this. Girl ~ you’ve GOT this!

  2. WAHOO!!!! And trust me, I totally understand. But I know it’s amazing 🙂

  3. I am sure your cookbook will be awesome! 🙂 Your personality is sure to shine through. I can’t wait to see it.

    BTW, this recipe looks delicious too! I’ve never actually made corned beef but this makes it look rather easy 🙂

  4. Once again, this looks amazing. I’m all for DIY foodstuffs, why buy packaged corned beef when you can make it yourself. And who knew it would be so easy?! This is going on my table this weekend.

    And, add my name to the list of people counting down days until your book hits the shelves. Thank YOU for sharing your love of cooking with beer!

  5. I KNOW it’s going to be a hit!! Ya done good, girrrrl. I can’t wait for it to come out. These sliders look badass!!

  6. I can totally relate to how you are feeling, but I know people will love it–and you!

  7. Corned beef is one of my favorite meals, my part Irish mom makes it every year! The addition of beer sounds great, and it’s totally appropriate given the nature of the holiday 🙂

    I’m so looking forward to your book, and since I always enjoy your blog I doubt there’s anything you could say in the book that would deter me!

  8. i raise my glass to you jackie, i wish you all the best with your book and future with publishing. I am sure to make this for my feast this st Patrick’s, even though i live in Australia ( any excuse to drink).
    What would you suggest (drink) to go with this?

  9. I’ve been wanting to make a sandwich with corned beef lately. I have been going back and forth between grilled or a slider. Leeks or slaw. This looks wonderful, I will definitely give it a try.

  10. I know how you feel. I pour my heart and soul in my novels but the hard part is letting them out of my grasp into somebody else’s. But if your cookbook is anything like your blog, full of tasty recipes which I am sure it is, then don’t worry. You have enough loyal readers to guarantee a hit.

  11. You must get hundreds of breweries asking this… But… Would you like some samples sent to you. We are a family run business in the heart of the wye valley, brewing near Tintern Abbey! We brew 8 very traditional ales, they are amazing!!! All very individual and great for different flavours… Perfect for you to try different recipes! We really enjoy this site., and would love to contribute! Let us know if you’d like us to send samples!

    Warm wishes

    1. Thank you so much for the offer! Your beer looks fantastic. I generally only blog about US based beer, since that’s where I live. But I look forward to making over to the UK soon and stopping in for a pint!

  12. Two questions: have you tried cooking the corned beef in a crock pot? I can’t see why that wouldn’t work also but was just curious if you had actually tried it. Also did you strain the pickling liquid for the slaw before mixing it with the cabbage and onion? I was just thinking that serving may be hard otherwise as you couldn’t easily pick out the allspice and peppercorns. Thanks!!! Making this for our monthly beer club that we are doing on St Patrick’s day (along with many other of your recipes:))

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