Fado’s Corned Beef and Cabbage Rolls

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


  1. Sauté prepared corned beef in mustard sauce until warm.
  2. Roll in a warm boxty and cut into four or five rolls placed on a serving platter on end (sushi style).
  3. Top with cabbage slaw.
  4. 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


  1. Chiffonade cabbage
  2. Toss with red wine vinaigrette and dried oregano
  3. 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)


  1. Mix everything except the oil in a blender–or use an immersion blender.
  2. With the machine running, gradually blend in the oil.
  3. 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)


  1. Place wine, garlic and onions in a soup pot.
  2. Bring to a boil, then cook for 5 minutes.
  3. Add heavy cream and chicken stock to the pot.
  4. Cook an additional 7 minutes.
  5. Strain sauce into a new pot,disregard the onions and garlic.
  6. Whisk both mustards into sauce, then add the remaining seasonings.
  7. Whisk together flour and oil in a bowl, whisk into the sauce.
  8. Heat sauce back to a boil, whisking occasionally.
  9. Reduce heat and simmer for 10 minutes.
  10. Use for Corned Beef Rolls, or cool and store in airtight container for up to 1 week in refrigerator.

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