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Three corned beef sliders with beer cheese sauce on a platter
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Corned Beef Brisket Sliders with Beer Cheese and Smoky Sauerkraut

From the mildly spicy and full beefy flavor of corned beef that’s been braised with hoppy beer to the savory and decadent beer cheese and salty-sour combination of smoky sauerkraut, these sliders have it all.   
Prep Time10 mins
Cook Time6 hrs
Total Time6 hrs 10 mins
Course: Main Course
Cuisine: Irish
Keyword: Corned Beef Sliders
Servings: 10 servings
Author: Chef David Rose

Ingredients

Braising Liquid

  • 1 cup IPA beer
  • 1 cup beef stock
  • 1 cup water
  • 3 garlic cloves, smashed
  • 3 teaspoons brown sugar
  • 1/2 teaspoon crushed red pepper

Smoky Sauerkraut

  • 1/2 yellow onion, thinly sliced
  • 1/2 cup sauerkraut, drained
  • 1/2 cup lager beer
  • 2 garlic cloves, smashed and thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon caraway seeds
  • 2 teaspoons white sugar
  • Salt and pepper

Beer Cheese

  • 2 oz. unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup lager beer
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Colby Jack cheese
  • 3 teaspoons Worcestershire sauce
  • 1 teaspoon whole grain mustard
  • 3 dashes hot sauce
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • Salt and pepper

Corned Beef Brisket

Instructions

Braising Liquid

  • Bring all contents to a boil, simmer for 2 minutes, and cool to room temperature.

Smoky Sauerkraut

  • Add olive oil to a small sauce pot and sauté onions and garlic over medium-high heat until caramelized, about 5 minutes.
  • Add sauerkraut, caraway seeds, sugar, cayenne, and smoked paprika and continue sautéing for about 1 minute.
  • Add lager beer to sauce pot and simmer, reducing in volume by about half over about 4 minutes. Season to taste with salt and pepper.
  • Keep smoky sauerkraut at room temperature until it is ready to serve.

Beer Cheese

  • Melt butter in a large saucepan on medium heat.
  • Once butter is melted, whisk in flour and all dry seasonings until it is well incorporated and makes a blond roux, about 30 to 45 seconds.
  • Slowly pour in milk and beer, continuously whisking until it comes to a boil and thickens into a smooth consistency with no clumps, about 2 to 3 minutes.
  • Reduce heat to simmer and whisk in Worcestershire sauce, hot sauce, mustard, and cheeses until all cheese are melted and a smooth cheese sauce forms; season to taste with salt and pepper and serve warm on sliders.

Corned Beef Brisket

  • Thaw corned beef brisket in refrigerator for 24 to 48 hours.
  • Remove brisket from packaging and bring to room temperature on counter over 2 hours.
  • Pre-heat oven to 275 degrees.
  • Place corned beef brisket seasoning-side up in 12” cast-iron pan, pour braising liquid in pan, and cover loosely with aluminum foil.
  • Place pan in middle rack of oven and cook for 6 hours, basting with pan juices every 2 hours.
  • Remove corned beef brisket from pan and allow to rest for 10 minutes before slicing.
  • Scrape spices from brisket and slice into 1/2” slices across the grain.
  • Strain pan drippings and serve on the side with brisket.
  • Slice Hawaiian sweet rolls in half, slather a teaspoon of mayonnaise on both sides of roll, and toast in a large pan on medium heat until golden brown.

Assembly

  • Spread mustard on each side of Hawaiian sweet roll, place 2 corned beef slices staggered on bottom half of roll, top with about a tablespoon of smoky sauerkraut, then 2 generous spoonfuls of beer cheese, and top with other side of roll; serve with a side of beer cheese and pan drippings.