Preheat oven to 350 degrees. Drain brisket; rub with included seasoning. Place in Dutch oven; cover with hard apple cider and Hy-Vee apple cider. Bring to a simmer over medium heat, do not boil. Remove from heat. Cover; bake 3 to 3-1/4 hours or until fork tender (165 degrees).
Make these sliders for a group, or to have leftovers! Learn how to braise a salt-cured brisket to make corned beef, then bake up these cheesy sliders.
Need a visual on how these sliders come together, we've got you covered with our step-by-step how-to.
Servings and Ingredients
|1 (2-1/2-to3-1/2 lbs.) Buckley Farms corned beef brisket|
|1 (12-oz.) bottle hard apple cider|
|3 c. Hy-Vee apple cider|
|1 (15-oz.) pkg. Hy-Vee Hy-Waiian rolls, split lengthwise|
|⅓ c. Hy-Vee Thousand Island dressing|
|1 c. Hy-Vee shredded sauerkraut, squeezed dry|
|10 (3-1/2-inch square) Hy-Vee sliced Swiss cheese, divided|
|¼ c. Hy-Vee salted butter, melted|
|2 tsp. Hy-Vee Dijon mustard|
|¼ tsp. Hy-Vee garlic powder|
|¼ tsp. Hy-Vee onion powder|
|Whole caraway seeds, for garnish|
Things To Grab
- Dutch oven
- Meat thermometer
- 13x9-inch baking dish
- Small bowl
- Silicone pastry brush
Transfer brisket to a cutting board. Cover with foil and let rest for 15 minutes. Trim fat, then cut brisket across the grain into thin slices.
Spread cut sides of rolls with dressing. Place roll bottoms in a 13x9-inch baking dish; layer with sauerkraut, 12-oz. sliced corned beef, and cheese. Add roll tops.
In a small bowl, whisk together butter, mustard, garlic powder, and onion powder; brush on rolls. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 5 to 8 minutes more or until cheese is melted. To serve, cut into rolls across seams.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 110mg
- Sodium: 1280mg
- Total Carbohydrates: 48g
- Protein: 25g