First, we'll walk you through how to make corned beef. Then we show you how to make the most delicious pull-apart Hy-Waiian bun sliders.
Short cut idea: Just use sliced Di Lusso corned beef deli meat from the Deli counter. Up to you.
Preheat oven to 350 degrees.
Start with one Buckley Farms corned beef brisket from the Meat department, about 3 lbs. Drain the brisket and rub with the included seasonings. Place the brisket in a Dutch oven and cover with 3 cups of apple cider.
Bring to a simmer (not a boil) on the stovetop. Once it starts to simmer, cover the pot and place in the oven for about 3 hours, until fork tender (165F).
Transfer the brisket to a cutting board. Cover with foil and let it rest for 15 minutes. Then, with a sharp knife, trim away any visible fat. Finally, cut the brisket across the grain into thin slices.
You just made corned beef! Now it's time to assemble the sliders.
Spit 1 (15-oz.) package of Hy-Vee Hy-Waiian rolls in half horizontally and spread the cut sides with a total of about 1/3 cup of Hy-Vee Thousand Island dressing.
Place the roll bottoms (dressing side up) in a 9 x 13 baking dish and layer with 1 cup of sauerkraut, the brisket slices, 12 slices of Hy-Vee Swiss cheese, and the remaining roll halves.
Now for the finishing touch. Combine 1/4 cup melted butter with 2 tsp. of Hy-Vee Dijon mustard, 1/4 tsp. Hy-Vee garlic powder, and 1/4 tsp. Hy-Vee onion powder.
Brush onto the top of the rolls, cover, and bake at 350 degrees for 15 minutes. Then uncover and bake for a remaining 5 to 8 minutes or until cheese is melted. MMM!!
There you have it!
