I know, I know. St. Patrick’s Day is behind us.
But, I do my own thing. That’s the beauty of having my own little piece of the web all to myself, right?
I could probably eat corned beef on a weekly basis. The Reuben is hands down my favorite sandwich. I’m sure you’ve probably noticed; if not take a look at these, these and these, and there’s more if you want to keep browsing around my Reuben collection.
These sliders are highly, insanely addictive. The BBQ sauce is tangy, spicy and paired with the white cheese dip makes them off the charts delicious. This was my first time to make BBQ sauce with beer. For whatever reason, I’ve been curious about it and the thought of using a stout beer in my spicy/tangy BBQ sauce intrigued me.
I didn’t know that beer is a natural meat tenderizer because it contains alpha acids and tannins, and although that wasn’t important for this particular recipe, I’ll keep it in mind for the next time.
I guess you learn something new everyday.
Here’s your printable-
Guinness BBQ Corned Beef and White Cheddar Sliders
Guinness BBQ Sauce
- 4 tbsp butter
- 1 onion, minced
- 5 garlic cloves, minced
- ½ cup molasses
- 1 cup Guinness
- ½ cup apple cider vinegar
- 1½ cup brown sugar
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp cayenne
- 1 cup tomato sauce
- 1 lb. corned beef, cooked and shredded
- This white cheese sauce
- Slider buns, or French bread cut into squares
- Butter, melted
- Parsley, chopped
Guinness BBQ Sauce
- Melt the butter in a saucepan. Add the onion and garlic to the saucepan and saute until tender and beginning to caramelize, about 5 minutes.
- Add the molasses, beer, brown sugar, vinegar, salt, pepper and cayenne and bring to a boil. Turn the heat down to medium low and cook on a low boil for about 10 minutes, stirring occasionally.
- Stir in the tomato sauce and simmer for 30 minutes, stirring every few minutes.
- Brush each half of slider buns with butter and sprinkle with parsley
- Add corned beef to slider buns, top with BBQ sauce, cheese sauce and pickles.