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Slow Cooker Corned Beef & Cabbage Sliders with Guinness Mustard

St. Louis has a really fun Saint Patrick’s Day scene, and it’s one of my favorite times in the city! There’s a big parade downtown, but there’s also a smaller parade in the traditionally Irish part of town, Dogtown.

The parade is made up of family clans, all in color coated t-shirts, and the streets are lined with people having fun, eating good food! The Guinness is flowing and the Corned Beef and Cabbage is in high demand! It’s such a fun and festive atmosphere, and you can recreate it in your neck of the woods with these delicious Slow Cooker Corned Beef and Cabbage Sliders! They’re made even more delicious with a quick Guinness mustard. Enjoy!



  • 1 corned beef brisket with spice package
  • 4 cups water
  • 2 tablespoons sugar
  • 2 tablespoons apple cider vinegar
  • 1 cup potatoes, diced
  • 1 cup white onion, sliced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 1/2 cup Dijon mustard
  • 2 tablespoons honey mustard
  • 2 tablespoons Guinness (or stout beer)
  • 1 teaspoon dark brown sugar
  • 8 sweet rolls, cut in half to make buns (I used King’s Hawaiian)
  • 1 cup prepared coleslaw

Place water, sugar, and vinegar in a large slow cooker on high heat. Add brisket and spice packet to mixture. Place potatoes, carrots, onion, and celery on all sides of brisket. Cook on high for 4 hours.

Whisk together both mustards, Guinness, and brown sugar. Set aside.

When brisket is fully cooked, slice into ¼ inch slices.

Stack 3-4 brisket slices on bottom half of bun, topped with coleslaw. Spread mustard on top part of bun to complete your slider. Serve with the veggie mixture. Enjoy!

Makes: 8 servings


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