Corned Beef Brisket Sliders with Beer Cheese and Smoky Sauerkraut Recipe
- by Chef David Rose
- Last updated Mar 10, 2023
Whether you’re feeling the luck o’ the Irish or just looking for a savory, ooey, gooey slider recipe to add to your menu rotation, this hearty and flavor-packed corned beef brisket sliders with beer cheese and smoky sauerkraut recipe is the gold at the end of the rainbow.
Why We Love This Slider Recipe
First of all, we love sliders! These bite-sized beacons of joy are perfect for the kids, for snacking, as appetizers at a gathering, or for just mixing up your mealtime routine! And when it comes to sliders, these are at the very top of the chart. 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 little bites have it all.
Tools You’ll Need Before You Start
- 1 Medium Pot
- 1 Small Pot
- 1 Large Saucepan
- 1 Whisk
- 1 12” Cast-Iron an
- Aluminum Foil
- 1 Strainer
- 1 Large Pan
- 1 Meat Thermometer
How to Cook Corned Beef Brisket Sliders with Beer Cheese and Smoky Sauerkraut
To get the most savory, tender, flavor-filled bite possible, you need to start with the best corned beef brisket. That’s why we’re cooking with a Omaha Steaks Rustic Corned Beef. Cured in traditional corning spices, this mouthwatering brisket is bursting with flavor that is as wonderful on its own as it is on these delicious sliders! If you’re as hungry as we are, we better get started!
1. Welcome to the Braise Phase
While your corned beef is packed with enough flavor to satisfy any appetite, we’re going to give it a little something extra to complement the other components of this recipe even better. This braising liquid is going to deliver a big impact with a small amount of effort. Add your hoppy IPA, savory beef stock, pungent smashed garlic cloves, sweet brown sugar, spicy crushed red pepper, and water to a medium pot and bring to a boil. Allow the mixture to simmer for two minutes and then cool to room temperature and put aside for later. That’s it!
2. Sweeten the Pot with Smoky Sauerkraut
Don’t let the name fool you, sauerkraut packs a flavor profile that goes beyond the sour while enhancing other flavors. Start by adding olive oil to a small pot on medium-high heat and sautéing your mild yellow onions and sharp garlic until they’ve caramelized, which should take about 5 minutes. Next, add your tangy sauerkraut, nutty caraway seeds, sweet sugar, earthy cayenne, and woodsy smoked paprika and continue sautéing for another minute.
Now it’s time to add your clean and crisp-tasting lager to the pot and simmer, letting it reduce in volume by about half over 4 minutes. Season to taste with salt and pepper and keep it at room temperature until it’s time to arrange your sliders!
3. Cheese, Please!
If you’re a sucker for sliders dripping with ooey, gooey, oh-so-tasty cheese, you’re going to love this beer cheese. First, melt your creamy butter in a large saucepan over medium heat. Once it’s melted, whisk in your binding flour, subtly sweet paprika, piney black pepper, concentrated garlic powder, sharp onion powder, and clean-tasting kosher salt until all ingredients are well incorporated and a blond roux forms, which should only take 30 to 45 seconds.
Now you’re ready to slowly add in your sweet milk and mild lager, continuously whisking while it comes to a boil and thickens into a clump-free consistency over 2 to 3 minutes. Next, reduce to a simmer and whisk in your sweet and savory Worcestershire sauce, spicy hot sauce, vibrant and tangy whole grain mustard, robust sharp cheddar, and mild and smooth Colby Jack until the cheeses melt and a smooth sauce forms. Then season to taste with salt and pepper and keep warm until you assemble your sliders.
4. Where’s the (Corned) Beef?
While this is listed as the last step, you’ll start prepping your brisket before anything else and complete the other steps while it cooks. Your first step can take place up to 2 days before you’re ready to make the rest of the components and starts with thawing your brisket in the refrigerator for 24 to 48 hours. Next, remove it from the packaging and bring it to room temperature on the counter over 2 hours while preheating the oven to 275 degrees.
Now you’re ready to start cooking! Place the corned beef brisket seasoned side-up in a 12” cast-iron pan, pour the braising liquid you made while the brisket came to room temperature into the pan, and cover it loosely with aluminum foil. Place the pan on the middle rack of the oven and cook it for 6 hours, basting with the savory and delicious pan juices every 2 hours.
Once your brisket is cooked, remove it from the pan and allow it to rest for 10 minutes before scraping the spices off and slicing 1/2” pieces across the grain. Don’t let those hard-earned pan drippings go to waste! Strain them and serve the remaining juice on the side.
We’re almost ready to assemble! Now slice your Hawaiian sweet rolls in half, slather a teaspoon of creamy mayo on both sides of the rolls, and toast them in a large pan over medium heat until they’re golden brown.
5. Sliders, Assemble!
Now that all your components are ready, it’s time for the best part: assembling and enjoying! To make the perfect corned beef brisket sliders with beer cheese and smoky sauerkraut slider, follow these steps in order:
- Spread whole grain mustard on each side of your rolls
- Stagger two corned beef slices on the bottom half of your rolls
- Top the corned beef with your smoky sauerkraut
- Then top with 2 generous spoonfuls of that creamy beer cheese
- Top with other side of rolls
- Serve with a side of beer cheese and pan drippings to dunk your sliders in
- Dig in!
Corned Beef Brisket Sliders with Beer Cheese and Smoky Sauerkraut
- 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
- 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
- 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
- 1 38 oz. Omaha Steaks Rustic Corned Beef
- Braising liquid
- 12 Hawaiian sweet rolls
- Whole grain mustard
- Bring all contents to a boil, simmer for 2 minutes, and cool to room temperature.
- 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.
- 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.
- 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.
More Corned Beef Brisket and Sliders Recipes
- Corned Beef & Cabbage with Red Currant-Mustard Sauce
- Patrick’s Day Food & Drink Pairings
- Philly Cheeseburger Sliders
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