Smokey Corned Beef Sandwiches

Simmered in Irish stout beer and barbecue sauce, this pulled corned beef filling is sweet, smoky and flavorful. It’s served with a fried egg and slice of cheddar in a toasted English muffin for an easy crowd-pleasing brunch.

Prep Time 10m | Cook Time 20m | Ingredients 9 | Serves 6


  • Bring beer to a boil in skillet. Stir in corned beef, barbecue sauce, brown sugar and mustard. Reduce heat to medium. Simmer for 10 to 15 minutes or until corned beef is heated through and sauce thickens.
  • Spread butter over cut side of half of English muffins. Divide corned beef mixture among buttered English muffins; top with cheese and fried eggs. Sandwich with remaining English muffins.



  • Load sandwich up with prepared coleslaw, bread and butter pickles or sauerkraut instead of cheese and egg.
  • Substitute hamburger buns or brioche buns for English muffins.


  • 1 bottle (12 fl. oz.) Irish stout beer
  • 3 cups shredded, cooked Grobbel’s Gourmet Corned Beef, Flat Cut
  • 1 cup smoky barbecue sauce
  • 2 tbsp brown sugar
  • 1 tbsp grainy mustard
  • 4 tsp butter, room temperature
  • 6 English muffins, split and toasted
  • 6 slices Cheddar cheese
  • 6 eggs, fried


Smokey Corned Beef Sandwiches