Corned beef, potato, carrot, cabbage. Sounds like boiled dinner, not Asian influenced sliders. But I adapted all these ingredients this past weekend for a lazy afternoon with some friends. These little sandwiches came out awesome, and would be perfect to make with your corned beef leftovers from this weekend! Cheers to 1000 blog posts!
A spice rub goes on the beef to cure. It has lots of salt, black pepper, allspice, mustard, oregano, sage, and cloves.
After a few days, a lot of liquid has come out of the beef.
Because of my time constraints, the beef didn't quite cure all the way through, but the flavor was still very pronounced.
The begining of the asian influence was the liquid that I cooked the beef in. I added some water to this and poured it over the meat and slow cooked it at 300 for about 4 hours.
When it comes out of the oven it's fragrant and delicious.
The dough for the buns.
After kneading for awhile.
Let them rise again before steaming.
About 10 minutes in a hot steam.
The slaw was carrot, cabbage, scallion, mayo, sriracha, rice vinegar, garlic, and ginger.
These were perfect little 3 bite sliders. Salty, chewy, crunchy, acidic.
Somehow I managed to put potato, cabbage, carrot, and corned beef into an asian slider!
I made the beef the way I did because I only had 3 days to let it cure, but if you want more info on the actual corned beef process, Macheesmo just did a great post about it. Feel free to do this with some leftovers from St Patricks Day, or even just deli corned beef.
Spice cure for 3-4 pounds brisket:
1/2 cup salt
2 tablespoons whole allspice
1 teaspoon dried oregano
1 teaspoon dried sage
2 teaspoons mustard seed
2 tablespoons paprika
1 teaspoon black pepper
Grind all the spices together in a spice grinder. Coat your brisket in the spice and put it into a plastic zip lock for 3 days.
Mix a tablespoon of gochujang, brown sugar, sriracha, grated garlic, and 1/4 cup of rice vinegar. Add about a cup of water and mix. Rinse the salt off the brisket well and pour the gochujang mixture over the brisket. Cover and bake at 300 for about 4 hours until tender. Slice against the grain.
Sweet Potato Steamed Buns
Bake 2 sweet potatoes until very tender. Mash. Mix 1/3 cup of warm water with a tablespoon of active dry yeast and a tablespoon of sugar. Allow to sit for about a half hour until frothy. Mix in the sweet potato and 3 and a half cups of flour. Mix well. Pour out on to a floured surface and knead for at least 12 minutes. Mine also kept eating up the flour as I kneaded it, so I had to add more flour to the board often. It probably took on a whole additional cup of flour! basically how much flour you need depends on your sweet potatoes and the type of flour you use and the humidity and the local tidal schedule and how far away the equinox is. Anyway, after you knead it, let it sit covered for about 45 minutes until it has doubled. Chop it into 16 buns and shape them. Place each on it's own small piece of parchment. Make an x score on top of each one. Allow to rest another 30 minutes before steaming. Steam on high for about 10 minutes.
Shred equal parts carrot and cabbage. Mix in grated ginger and garlic, a little mayo, sriracha, cilantro, green onion, rice vinegar, salt, and sesame seeds. Yum!