Open-Faced Corned Beef Bagels

  • Yield 2

Make these the day after your St. Patrick's Day dinner. Use miniature bagels if desired or just serve the corned beef with a good horseradish mustard.


1 (3 pound) corned beef
Freshly ground pepper to taste
1 clove garlic, minced
Olive oil
2 cups water
3/4 cup dark or stout beer
2 tablespoons butter
1 head cabbage, shredded
12 bagels, split into halves
Pizza or spaghetti sauce
Shredded fontina cheese, crumbled goat cheese or grated Parmesan cheese


  1. Preheat the oven to 250 degrees.
  2. Rub the brisket with pepper and the garlic. Sear the brisket on all sides in olive oil in a Dutch oven. Remove the brisket to a platter, reserving the pan drippings.
  3. Deglaze the pan with the water. Add the beer and butter and stir to combine. Add the cabbage and bring to a boil, stirring occasionally.
  4. Reduce the heat and simmer, covered, for 5 to 10 minutes, stirring occasionally.
  5. Arrange the brisket over the cabbage. Roast, covered, for 4 hours or until the brisket is tender. Maintain the oven temperature. Remove the corned beef to a platter and slice.
  6. Spread the cut sides of the bagels with pizza sauce and layer with the warm corned beef. Sprinkle with cheese and arrange the bagels on a baking sheet cheese side up. Bake until the cheese melts.

NOTE: This brisket is usually prepared as a main dish and the leftovers are sued to make these delicious sandwiches. Bake the brisket and cabbage 1 day in advance and use the leftover brisket to prepare these sandwiches. Makes 2 dozen open-faced sandwiches from your leftovers, or 3 to 4 dozen sandwiches if the brisket is specifically prepared for this recipe.

Recipe reprinted with permission from the Junior League of Dallas, Dallas Dish (Junior League of Dallas, 2005)



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