Blarney Busters (St. Patty's Day Glazed Corned Beef Sliders)
Roasted Corned beef with a Peach and Grainy Mustard Glaze
Prep Time30 minutesmins
Active Time5 hourshrs
Total Time5 hourshrs30 minutesmins
Course: Appetizer
Cuisine: American
Keyword: Blarney Buster, Corned beef sandwich, Corned beef sliders, Peach glazed Corned beef, Saint Patrick's Day, St Patty's Day, St Patty's Day Corned Beef, St. Patrick's Day
Yield: 12
Author: Pat McGroin
Equipment
Extra Long Wooden Picks
Materials
Roasted and Glazed Corned Beef
13-4lbCorned beef
118 ozJar of Peach Preserves
¼cupGrainy Dijon Mustard
Blarney Buster Slider
12King's Hawaiian Original Sweet rolls
½StickButter
Thinly sliced Roasted and Glazed Corned Beef
116ozCleveland Kraut (Roasted Garlic)
Instructions
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