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Blarney Busters (Glazed Corned Beef Sliders)

Blarney Busters are a delicious Peach-Glazed, Roasted Corned Beef Slider…

Leave it to Cuss Kitchen to bring the ‘Luck of the Irish’ to a sandwich that will melt in your mouth.  Sweet, salty, and ‘Oh so Tender’ corned beef makes a Bang On slider.  It practically screams ‘Eat Me- I’m Irish!’

The secret is to roast the corned beef Low and Slow (only a Feckin Eejit would boil it!).  We finish it with a grand combination of sweet peach preserves and piquant grainy mustard.    This one’s deadly brilliant- Perfect for you Irish Cussers!

Glazed & Roasted Corned Beef Sliders

Corned Beef slider with sweet mustard and pickled slaw
5 from 3 votes

Blarney Busters (Roasted & Glazed Corned Beef Sliders)

Roasted Corned beef with a Peach and Grainy Mustard Glaze
Prep Time30 mins
Active Time5 hrs
Course: Appetizer
Cuisine: American
Keyword: Corned beef sliders, Peach glazed Corned beef
Yield: 12
Author: Pat McGroin


  • Extra Long Wooden Picks


Roasted and Glazed Corned Beef

  • 1 3-4lb Corned beef
  • 1 18 oz Jar of Peach Preserves
  • ¼ cup Grainy Dijon Mustard

Blarney Buster Slider

  • 12 King's Hawaiian Original Sweet rolls
  • ½ Stick Butter
  • Thinly sliced Roasted and Glazed Corned Beef
  • 1 16oz Cleveland Kraut (Roasted Garlic)


Roasted and Glazed Corned Beef

  • Preheat over to 250 degrees
  • Cut open the pouch containing the Corned Beef
  • Drain the juices out of the pouch, but keep the spice packet
  • Place corned beef in a roaster
  • Empty the spice packet on top of the corned beef
  • Mix Preserves and Grainy mustard
  • Spread ⅔ of the Preserve mix over the top of the corned beef and cover the meat with the roaster lid. Put the remaining preserve mix aside.
  • Put the covered roaster in the oven
  • Roast low and slow for 5 hours

Assemble the Slider

  • Slice the Hawaiian rolls in half and butter
  • Toast the Hawaiian rolls
  • Spread the preserves mixture on the lower bun
  • Stack thinly slice Corned beef on top of the lower bun
  • Add a drained spoonful of garlic 'Cleveland Kraut'
  • Add the top bun and skewer the center with a long pick
  • Serve

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