Irish Stout–Braised Corned Beef Cheek Sliders
These Irish Stout–Braised Corned Beef Cheek Sliders are a rich and cozy twist on a St Patrick’s Day classic. Home-cured beef cheeks are slow-braised in Guinness, piled onto soft slider buns, and finished with caramelized onion butter and bright pickled slaw.
Equipment
- mixing bowl for curing mixture
- covered container for refrigerating beef during curing
- Dutch oven for braising
- oven
- skillet for caramelizing onions
- cutting board
- knife
Ingredients
- 2.5 lbs beef cheeks, trimmed
- 1 tbsp pink curing salt
- 2 tbsp kosher salt
- 2 tbsp brown sugar
- 1 tsp cracked black pepper
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 2 bay leaves
- 3 cloves garlic, crushed
- 4 cups Irish stout such as Guinness Draught
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 large yellow onions, thinly sliced
- 2 tbsp butter
- 0.5 cup Guinness Draught
- 0.5 cup unsalted butter, softened
- 1 pinch salt
- 1 cup thinly sliced ramps or green onions
- 0.5 cup shredded green cabbage
- 0.25 cup apple cider vinegar
- 1 tbsp sugar
- 1 pinch salt
- 12 mini potato slider buns
- whole grain mustard, for serving
- fresh parsley, chopped, for garnish
Instructions
- In a bowl, mix together the curing salt, kosher salt, brown sugar, pepper, mustard seeds, coriander, bay leaves, and garlic. Rub this mixture all over the beef cheeks. Place them in a covered container in the refrigerator for 3 to 5 days, turning once a day. When ready to cook, rinse the beef thoroughly under cold water.
- Preheat your oven to 325°F (160°C). Place the cured beef cheeks in a Dutch oven with the onion, carrot, and celery. Pour in the stout until the meat is mostly covered. Cover tightly and braise for 3½ to 4 hours, until the meat is fork tender and silky. Let rest slightly, then shred or slice.
- In a skillet over medium low heat, cook the sliced onions in 2 tablespoons butter for 25 to 30 minutes, stirring occasionally, until deep golden brown. Add the stout and simmer until thick and syrupy. Let cool, then fold into the softened butter with a pinch of salt. Chill until firm.
- Mix the vinegar, sugar, and salt in a bowl. Toss with the sliced ramps and cabbage. Let sit for at least 30 minutes until slightly softened and bright.
- Lightly toast the slider buns. Spread Guinness onion butter on both sides. Add shredded beef cheek, then pickled slaw. Finish with whole grain mustard and fresh parsley. Serve warm.
Notes
Beef cheeks require 3 to 5 days of curing time before cooking. You can cure for the full 5 days for deeper flavor. The onion butter can be made a day ahead and chilled. Sliders can be assembled just before serving for best texture.