CORNED BEEF, COLESLAW RECIPES
CORNED BEEF AND COLESLAW SANDWICHES RECIPE: HOW TO MAKE IT
These open-faced sandwiches with layers of savory beef, creamy slaw and melty Swiss take only 15 minutes to create. —Marilou Robinson, Portland, Oregon
Provided by Taste of Home
Categories Lunch
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour over coleslaw mix and toss to coat., Place bread slices on an ungreased baking sheet. Broil 4 in. from the heat until toasted, 2-3 minutes on each side. Layer with corned beef, coleslaw mixture and cheese. Broil 2-3 minutes longer or until cheese is melted.
Nutrition Facts : Calories 423 calories, FatContent 26g fat (14g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 1203mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 26g protein.
SMOKED CORNED BEEF SANDWICHES WITH COLESLAW | ALLRECIPES
A smoked corned beef brisket so tender and flavorful that you'll never prepare corned beef any other way! Paired with a quick and easy slaw... on the sandwich or on the side... it's your call! Finish the sandwiches with your favorite condiments and toppings. Sriracha aioli, stone-ground or regular yellow mustard, and sauerkraut are all great options!
Provided by Dads That Cook
Categories Main Dishes Sandwich Recipes
Total Time 6 hours 5 minutes
Prep Time 10 minutes
Cook Time 4 hours 0 minutes
Yield 8 sandwiches
Number Of Ingredients 14
Steps:
- Soak wood chips in water for at least 1 hour.
- Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
- Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
- Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
- Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
- While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
- Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
- Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
- Pile beef and coleslaw atop the hamburger buns.
Nutrition Facts : Calories 616.9 calories, CarbohydrateContent 50.5 g, CholesterolContent 83.5 mg, FatContent 38.5 g, FiberContent 9 g, ProteinContent 22.1 g, SaturatedFatContent 8.6 g, SodiumContent 2130 mg, SugarContent 17.2 g
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