If you love corned beef on St. Patrick’s Day, but want to try it in a different preparation, consider these Corned Beef Rolls from Fadó Irish Pub and Restaurant. This recipe is for one, but is easily expandable, and would be a terrific appetizer to serve at your St. Paddy’s Day Party–or anytime.
Corned Beef Rolls
Yield: 1 serving
- One Boxty (recipe)
- 4 oz Corned Beef
- 1/4 cup Mustard Sauce (see recipe below)
- 4 oz Cabbage Slaw (see recipe below)
- 2 oz Prepared Creamy Horseradish dressing
- 2 oz Chopped Green Onion
- Sauté prepared corned beef in mustard sauce until warm.
- Roll in a warm boxty and cut into four or five rolls placed on a serving platter on end (sushi style).
- Top with cabbage slaw.
- Finish horseradish cream sauce and green onions.
Cabbage Slaw Recipe
- 1/4 head of white cabbage
- Red Wine Vinaigrette to taste (see recipe below)
- 1/2 tsp. dried oregano
- Chiffonade cabbage
- Toss with red wine vinaigrette and dried oregano
- Place on top of the rolls
Red Wine Vinaigrette Recipe
Leftover vinaigrette may be stored in an airtight container in the refrigerator for a month
Yields about 1.5 cups
- 1/2 cup red wine vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 teaspoons honey
- 2 teaspoons Kosher salt
- Freshly ground black pepper
- 1 cup olive oil (may use extra virgin)
- Mix everything except the oil in a blender–or use an immersion blender.
- With the machine running, gradually blend in the oil.
- Once emulsified, serve.
Mustard Sauce Recipe
Yield- 2 Quarts
Also good as a marinade or basting sauce roast lamb and roast beef
- 2 cups white wine
- 3 Tbs. garlic
- 1 cup- yellow onion, diced
- 2 cups heavy cream
- 2 cups chicken stock (homemade, or low sodium store bought)
- 1 Tbs. Coleman’s Dry Mustard
- 1 Tbs. Whole grain mustard
- 1/2 Tbs. salt
- 1/2 tsp. white pepper
- 1/2 cup flour
- 1/4 cup neutral oil (like grapeseed)
- Place wine, garlic and onions in a soup pot.
- Bring to a boil, then cook for 5 minutes.
- Add heavy cream and chicken stock to the pot.
- Cook an additional 7 minutes.
- Strain sauce into a new pot,disregard the onions and garlic.
- Whisk both mustards into sauce, then add the remaining seasonings.
- Whisk together flour and oil in a bowl, whisk into the sauce.
- Heat sauce back to a boil, whisking occasionally.
- Reduce heat and simmer for 10 minutes.
- Use for Corned Beef Rolls, or cool and store in airtight container for up to 1 week in refrigerator.