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4 P.M. INTERVIEW: Celebrating St. Patrick's Day!

(WEAU)
Published: Mar. 5, 2020 at 11:31 AM CST
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Angie Horkan, with the Wisconsin Beef Council, shares Irish-inspired recipes to celebrate St. Patrick's Day.

Homestyle Corned Beef with Dilled Cabbage

Ingredients:

1 Corned Beef Brisket (2-1/2 to 3-1/2 pounds)

1/4 cup honey

1 tablespoon Dijon-style mustard

Dilled Cabbage:

1 medium head cabbage (about 2 pounds), cut into 8 wedges

3 tablespoons butter, softened

1 tablespoon Dijon-style mustard

1-1/2 teaspoons chopped fresh dill

Cooking:

Heat oven to 350°F. Place corned beef brisket and 2 cups water in Dutch oven. Bring just to a simmer; do not boil. Cover tightly and cook in 350°F oven 2-1/2 to 3-1/2 hours or until fork-tender.

About 20 minutes before Brisket is done, steam cabbage 15 to 20 minutes or until tender.

Remove brisket from water; trim fat. Place on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Combine honey and 1 tablespoon mustard. Brush top of brisket with 1/2 of glaze; broil 3 minutes. Brush with remaining glaze; broil 2 minutes or until glazed.

Combine butter, 1 tablespoon mustard and dill; spread on hot cabbage. Carve brisket diagonally across the grain. Serve with cabbage.

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Corned Beef and Cabbage Egg Roll

Ingredients

Oil

Coleslaw

Water

Onion

Corned beef

Black pepper

Salt

Potatoes

Monterey Jack cheese

Egg roll wrappers

All-purpose flour

How to make Corned Beef and Cabbage Eggrolls

In a large skillet, over medium high heat, heat oil to 375 degrees F.

In a medium skillet over medium heat, saute coleslaw, water and onions until tender. Add the chopped corned beef, pepper, and salt and saute 1-2 minutes. Transfer to a large bowl and mix in cooked potatoes.

In a small bowl, combine flour and 2 tablespoons water in a bowl until it forms a paste.

To assemble egg rolls, lay one egg roll wrapper with the corner pointed toward you. Place 1/3 cup of the cabbage mixture on egg roll wrapper and sprinkle with 2 tablespoons of cheese. Fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

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Reuben Crescent Rolls

Ingredients

8 ounces crescent roll dough broken into 8 triangles

1/4 cup Thousand Island dressing

1/4 pound shredded corned beef

3/4 cup shredded swiss cheese

1/3 cup sauerkraut very well drained

Instructions

Preheat your oven to 375 degrees and line a rimmed baking sheet with parchment paper.

Roll out the crescent roll dough and seperate into the 8 equal pieces. Set on parchemnt paper lined baking sheet.

Spread 1/2 tablespoon of dressing onto each triangle.

Equally divide the corned beef onto each triangle. Then top with shredded cheese and sauerkraut.

Roll up the crescent rolls starting at the wider end and owrking your way up. Any shredded cheese that falls out can be placed on top of the rolls.

Bake for 10 to 20 minutes or until the rolls are golden brown

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