Pulled corned beef and cabbage sandwiches

Every year as we approach St. Patrick’s Day the stores start to put the corned beef briskets in the coolers next to the cabbages. This year, rather than serving your family dry corned beef and soggy cabbage, mix it up with these delicious sandwiches. The mayo is what makes them extra-yummy.


Pretzel rolls


1 small/medium corned beef brisket

3 ounces of beer (don’t worry it cooks off)

Juice from packet

Seasoning packet


1 medium head cabbage

2 Tablespoons butter

1/4 cup beer

Celery salt to taste


1/4 cup mayonnaise

1 Tablespoon horseradish

2 ounces heavy whipping cream

1/2 teaspoon Worcestershire

1 teaspoon mustard (dijon or stone ground)

Pinch celery salt

3 dashes Tabasco 


In a Dutch oven or another pan with a tight fitting lid, add brisket, all juice, seasoning packet, and 3 ounces of beer. Cover the brisket with a single layer of cabbage leaves from your cabbage head (this will help steam the brisket and lock in the flavor).

Cook at 300 degrees for 4-5 hours, checking fluid level half-way through to ensure no liquid is escaping. This “low and slow” approach will give you a fork-tender brisket that’s easy to shred. (You can also do this in a crockpot) Shred.

Slice and chop remaining cabbage. Sauté until lightly translucent in butter and 1/4 cup beer sprinkle on celery salt to taste. (Don’t overdo the cabbage so it adds a little crunch to the sandwich.)

Mix mayonnaise, horseradish, cream, Worcestershire, mustard, celery salt, and Tabasco.

Lightly toast buns, and assemble meat, cabbage and mayo. Serve with potatoes or fries. Delicious.

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