Make these sliders for a group, or to have leftovers! Learn how to braise a salt-cured brisket to make corned beef, then bake up these cheesy sliders.

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Corned Beef Reuben Sliders

Preheat oven to 350 degrees. Drain brisket; rub with included seasoning. Place in Dutch oven; cover with hard apple cider and Hy-Vee apple cider. Bring to a simmer over medium heat, do not boil. Remove from heat. Cover; bake 3 to 3-1/4 hours or until fork tender (165 degrees).

Transfer brisket to a cutting board. Cover with foil and let rest for 15 minutes. Trim fat, then cut brisket across the grain into thin slices.

Spread cut sides of rolls with dressing. Place roll bottoms in a 13x9-inch baking dish; layer with sauerkraut, 12-oz. sliced corned beef, and cheese. Add roll tops.

In a small bowl, whisk together butter, mustard, garlic powder, and onion powder; brush on rolls. Cover and bake at 350 degrees for 15 minutes. Uncover; bake 5 to 8 minutes more or until cheese is melted. To serve, cut into rolls across seams.