With St. Patrick’s Day having just past if you’re like me, you’re left with some Guinness Corned Beef in the fridge. Now I love this dish on it’s own and this is one of the top ranked Corned Beef recipes listed by Google and other search engines but I am not a huge fan of the same thing night after night. Now Mr. Fantabulous could eat the same thing every night over and over and be content. Well one thing I kind of take pride in is repurposing leftovers into new recipes. Using what you have to create something new and just as awesome as the “original”.
So last night I was making dinner #2 for Mr. Fantabulous (and #1 for me as I got home late from work) and just was not in the mood to cook a huge meal. Well since I had that leftover corned beef and Guinness reduction sauce I went into super simple mode. SLIDERS!
Yeah, it’s THAT easy!
This came together in what, 15 minutes if that. It was so simple and easy for me to make and literally took minimal effort. I think the hardest part was slicing the cheese and shredding the super tender corned beef (that pretty much fell apart on it’s own). The only additional thing I had to buy (and forgive me for not making homemade) were the potato slider buns. I just didn’t have the energy to make them. Now sure I had other rolls here but to me, I just love the flavor of potato bread with this corned beef.
As a side I made crispy fries with a beer cheese sauce on the side. I mean I had extra Guinness after all and since I don’t drink it, I might as well use it in food.
You could easily make a 5lb corned beef brisket say on a Friday and for the weekend game, re-purpose the leftovers into these awesome sliders. No one would be the wiser that they are having “leftovers” as technically you’re serving them a brand new meal, right? It works for me. You can make these as sliders, full sized ‘burgers’ or even in a hoagie roll. My next venture is to make this again (the corned beef) and make a big hoagie roll (like 14″ long by 4-5″ wide), hollow up the top and fill it like a boat. Now THAT would be incredible!
To serve these I just skewered them though you really don’t have to. To me sliders just have to have that skewer in them. It’s a Lori thing I suppose. Plus it just looks cool. OH OH OH what you could do is after you skewer them is top with some pickle slices or a gherkin. Meaning skewer the pickles! That would be just so flippin’ cute! Damn it – I wish I would have thought of doing that. Oh well.. just means I have to make it again. Geez, such a terrible thing, huh? LOL
Now you can use pretty much any cheese you want but seriously the Dubliner Irish cheese makes the dish! It melts so perfectly and the flavor marries perfectly with the beer. So even if you don’t have leftover corned beef and the reduction sauce, you seriously need to make this! You will NOT regret it!Print
- 8 Potato Slider Buns, split
- 4 cups Guinness Corned Beef, heated and shredded
- 2 cups Guinness Reduction Sauce, heated divided
- 8 thick slices Dubliner Irish Cheese
- Preheat oven to 400F with the rack in the middle.
- Line a baking sheet with foil.
- In a bowl add the 4 cups of Guinness Corned Beef and 1 cup of the Guinness Reduction Sauce and gently mix. You want it moist and lightly coated but not super wet. Be sure that the mixture remains warm.
- Place the bottom halves of the bun on the baking sheet and bake for 5-6 minutes or until lightly golden brown.
- Remove from the oven and evenly divide the meat on the bottom halves of the buns. About 1/4 cup for each bun.
- Drizzle some of the remaining Guinness Reduction Sauce over top (you don’t have to use it all). I saved some to dip in as well.
- Top the meat with 1 thick slice of cheese.
- Place the top half of the bun, cut side up on the pan.
- Bake for 5-7 minutes or until the cheese is melted and the top of the bun is toasted.
- Remove from the oven, place the top half of the bun on the cheese and place a wooden skewer in it for presentation.
- Skewer pickles on top.