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Corned Beef Sliders with Lemon Parsley Slaw

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Corned beef is one of those holiday traditions that’s either anticipated or dreaded. I gave this classic dish a face lift by ditching the boiled cabbage for a fresh, tangy cole slaw and sandwiching it on a garlicky bun. Top garlic-roasted buns with heaps of salty corned beef, cole slaw and sweet and spicy mustard for a casual take on this Irish-American recipe. 

The best way to balance out the fatty saltiness of corned beef is with a medium-bodied red. D’Art Wines’ The Dance is a balanced blend of structure and soft fruit. The nose is filled with layers of Bing cherry, red currants and dried figs and complements the peppercorn and bay leaf flavoring of the brine. Serve this recipe as an appetizer at your next party or as an entree with chips or fries!

Corned Beef Ingredients
1 corned beef brisket
1 can Irish beer
Medium head of cabbage
1 bunch flat-leaf parsley
3 Tbsp. lemon juice
3 Tbsp. olive oil
2 Tbsp. of Greek yoghurt or sour cream
Sandwich rolls
Mustard of your liking

Directions
Set the oven to 350 degrees. Place the corned beef brisket in a Dutch oven or roasting pan. Add your favorite brine recipe or package included with corned beef and 1 Irish beer. Cover with lid or tin foil and bake for 3 and a half to 4 hours until tender and the brisket pulls apart with a fork. Slice the cabbage thinly and toss in chopped parsley. Whisk together lemon, yoghurt and olive oil and fold into slaw. Toast buns with garlic powder and olive oil and assemble your sliders.

Written by: Lauren Rose, lomade.co, @Laurenrosecooks 
Paired With: D’Art Wines’ The Dance

Lauren Rose is obsessed with all things food and wine. As a part-time private chef and sommelier, full-time dinner party queen and Lodi native, she specializes in seasonal, Mediterranean fare with her own millennial twist.