Happy St. Patrick’s Day!
Last night before I went to bed, I was making sure that everyone had something green to wear today. Good thing we did because it’s not like I was going on a hunt at 10:00 at night looking for green clothes.
And ever since I wrote this post about not being much of a fan of corned beef and cabbage, it’s almost like I obsessed thinking of a way to try and get into that dish.
I looked at several recipes, not realizing that most call for the corned beef to sit in a brine for up to 10 days. Then the smell of cabbage cooking in my house – I just kept getting turned off.
But then one of my little light bulbs went off. Why don’t I get some corned beef from the deli where I get all of my lunch meat, and make Corned Beef Sliders. Add a good amount of slaw to the sliders, some beer mustard sauce. Hey, I was on to something.
And this became my answer to corned beef and cabbage, all under a cute little bun.
Click here for the recipe.
