Corned Beef Sliders On Potato Rolls With Cabbage Slaw And Guinness Mustard Recipe 45

Steps:

• To prepare the cabbage slaw, combine the coleslaw mix and onion in a large bowl. Whisk together the mayo, buttermilk, sugar, vinegar, lemon juice, salt, black pepper, and poppy seeds in a medium-sized bowl until fully combined. Pour the dressing mixture over the coleslaw mixture and toss to coat. Chill at least 2 hours before serving. To prepare the mustard, whisk all the ingredients together in a small bowl until well blended. Cover and refrigerate for 2 to 3 hours. To assemble the sliders, spread the mustard on both sides of the roll. Spoon a dollop of slaw onto the bottom half of each roll, followed by one or two slices of corned beef. Place the other half of the roll on top.

Steps:

• Cook bacon in large frying pan on medium until crisp. Transfer with slotted spoon to paper towels to drain. Set aside. Heat 2 tsp. (10 mL) drippings in same pan on medium. Add ground beef and onion. Scramble-fry for about 10 minutes until beef is no longer pink. Drain. Add next 4 ingredients. Stir. Remove from heat. Spread cabbage evenly in ungreased 9 x 13 inch (22 x 33 cm) pan. Press down lightly. Sprinkle rice over cabbage. Scatter bacon over rice. Spread beef mixture on top. Cover with foil. Bake in 350°F (175°C) oven for about 1 1/2 hours until rice is tender and liquid is absorbed. Serves 6. 1 serving: 316 Calories; 13 g Total Fat (5.5 g Mono, 1.2 g Poly, 4.8 g Sat); 60 mg Cholesterol; 25 q Carbohydrate; 3 q Fibre; 25 q Protein; 885 mq Sodium

Steps:

• Place corned beef in a large pot. Add enough water to cover by 2" and bring to a boil. Reduce heat to low, cover, and simmer until very tender, 3-3 1/2 hours.
• Once beef has been simmering for 2 1/2 hours, arrange racks in top and bottom thirds of oven; preheat to 375°F. Toss potatoes, 1/4 cup oil, 1 tsp. salt, and 1 tsp. pepper on a rimmed baking sheet. Rub cabbage wedges with 1/4 cup oil; season on all sides with 1 tsp. salt and 1 tsp. pepper. Arrange on another rimmed baking sheet. Roast, turning cabbage, tossing potatoes, and rotating sheets top to bottom halfway through, until golden brown and tender, 45-40 minutes. (The cabbage might be done before the potatoes.)
• Meanwhile, coarsely crush cloves, coriander seeds, mustard seeds, peppercorns, and red pepper flakes with mortar and pestle. Transfer to a small saucepan and cook over medium heat, swirling often, until fragrant, about 2 minutes. Add garlic and remaining 3/4 cup oil and cook, stirring, until garlic sizzles, about 1 minute. Transfer to a medium heatproof bowl. Stir in vinegar, honey, and 2 tsp. salt. Let cool, then stir in dill.
• Transfer beef to a cutting board and let sit 10 minutes. Trim off excess fat, then thinly slice against the grain. Serve alongside roasted cabbage and potatoes with dill sauce drizzled over.