I have an intense love and appreciation for the food & culture of Louisiana, so it was natural that I would take my spin on a traditional NOLA dish. The Stout Corned Beef and Cabbage Po’boy just gave this traditional sandwich an upgrade!
The key to the sandwich is sauteeing the cabbage long enough to still keep a slight crunch and bringing the whole sandwich together with a great baguette. Don’t forget that beer aioli for the ultimate sandwich dip.
Stout Corned Beef and Cabbage Po'boy with Beer Aioli
- Corned beef brisket, cooked down in stout in a crock pot
- Medium baguette or long roll
- Sliced tomato
- Sauteed cabbage and onion
- Dill pickle slices (optional)
- Beer Aioli
- Cut open the baguette or long roll and press open.
- Spread the beer aioli on the inside of the roll.
- Layer on the cabbage and onion mixture (if you haven’t already done so, cook down cabbage and onion on the stove with either butter or oil until slightly softened; 5-8 minutes)
- Then layer on the tomatoes and pickles.
- Place the corned beef slices on last and then wrap the sandwich in tinfoil.
- Bake in the oven for approximately 15 minutes; serve with the beer aioli.