Irish Grinder 

(Some parental participation required)

Grinder is another word for sandwich. When you find it on a menu it often means that the grinder is a specialty of the house. Try this specialty of our house for your St. Patrick’s Day gathering.

You will need:

1 2-3 pound corned beef brisket with a spice packet

1 cup water

1/3 cup Dijon style mustard

2 tablespoons prepared horseradish

4 cups coarsely shredded cabbage

8 Kaiser rolls or hamburger buns

Dijon style mustard

1. Rinse corned beef.

2. Sprinkle spices from packet evenly over the meat and rub in with your fingers.

3. Place corned beef in a slow cooker.

4. In a small bowl combine the water, mustard and horseradish. 

5. Pour mustard mixture over the meat.

6. Ask an adult to help you shred the cabbage.

7. Place the cabbage evenly over the meat.

8. Cover the slow cooker and cook on low for 8-10 hours, or on high for 4-5 hours.

9. Ask an adult to help you lift the corned beef to a cutting board.

10. Toast the Kaiser rolls or hamburger buns.

11. Ask an adult to thinly slice the meat across the grain. Arrange the meat on the bottom of a roll. With a slotted spoon place some of the cooked cabbage on the meat.

12. Spread some mustard on the roll top.

13. Put together to form a Grinder.

Happy St. Patrick’s Day!

Contact Toni Richardson at tonirichardson2000@Yahoo.com