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A Delectable Corned Beef Sandwich with Guinness BBQ Sauce | Storevast


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Recipe civility of Alpha Baking Company

Celebrating St. Patrick’s Day with a tall Guinness is guaranteed, yet as opposed to drinking it, why not make it into the ideal expansion to a corned meat sandwich? This kind of meat is likewise equivalent with the Irish day, so the combo is really just about as fortunate as kissing the Blarney Stone or finding a four-leaf clover.

It gets going with two cuts of Alpha Baking Company’s S.Rosen’s rye bread and is trailed by succulent corned hamburger. However, make your own Guinness BBQ sauce (after a taste or two, obviously) for a smokey, sweet, and thick expansion to the sandwich. It’s completely offset by nectar mustard cabbage slaw. Serve with potato chips and another strong, similar to they without a doubt are in Ireland!

Serves 1

You’ll Need

For the BBQ sauce:

1 12 oz. container of Guinness Draught
½ cup ketchup
1 Tbsp earthy colored sugar
1/3 cup molasses
1/3 cup apple vinegar
1 tsp mustard powder
1 tsp powdered ginger
5 tsp smoked paprika
1 tsp garlic powder
1 1/2 tsp salt
¼ tsp chipotle powder (for some heat)
1/8 tsp cinnamon

For the Honey Mustard Cabbage Slaw:

1 head of cabbage, cut into dainty ribbons
½ cup of mayo
2 tsp salt
1 Tbsp. mustard
2 Tbsp. honey
2 Tbsp. apple juice vinegar
½ tsp paprika
½ tsp garlic powder

For the sandwich:

2 cuts S.Rosen’s rye bread
4 oz corned beef.
2 cuts pepper jack cheese

How to Make It

For the BBQ sauce:

  1. Assemble all fixings, aside from the Guinness and earthy colored sugar, in a bowl.
  2. Pour Guinness in a medium-high preheated skillet, when it begins to bubble add the earthy colored sugar.
  3. Simmer for 5 minutes at medium-high heat.
  4. Add the remainder of the fixings, bring to the start of stew at that point diminish warmth to medium and stew delicately for 20 minutes.

For the Honey Mustard Cabbage Slaw:

  1. Whisk together all fixings, with the exception of the cabbages, until smooth.
  2. Add cut cabbage into the combination and mix to combine.

For the sandwich:

  1. Preheat broiler to 350°F.
  2. For each sandwich: Place 2 rye bread cuts on a preparing sheet, top one with corned meat, brush with Guinness BBQ sauce, and top with pepper jack cheddar. Heat in the broiler for 7 minutes or until cheddar is melted.
  3. To serve, top with coleslaw and a second cut of rye bread.