Leftover Corned Beef Sliders with Irish Whiskey BBQ Sauce

Makes 6 Small Sandwiches

  • 2 Tbsp. Canola Oil
  • 1 Cup Onions-thinly sliced
  • 2 tsp. Ground Coriander
  • ¼ Cup Irish Whiskey-omit or substitute any favorite whiskey
  • ¼ Cup Ketchup
  • 3  Tbsp. Molasses
  • 3 Tbsp. Cider Vinegar
  • 6 Oz. Corned Beef-sliced thinly
  • 6 Oz. Cole Slaw
  • 6 Small Dinner Rolls-sliced in half, warmed
  • Salt and Black Pepper

Prepare the sauce by heating a small saucepan on medium high heat. Add the oil and onions. Cook covered for about 2 minutes or until softened. Add the coriander, cook for 30 seconds. Add the Irish whiskey, bring to a boil to remove alcohol. Whisk in the ketchup, molasses and vinegar. Whisk until smooth. Season to taste with salt and pepper if necessary. Add the corned beef, tossing gently to warm up the meat.

To assemble, divide the cole slaw on the bottom half of the warmed rolls.  Divide the corned beef among the 6 sandwiches and finish with the roll tops. Enjoy!

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