Corned Beef Cabbage Stromboli Recipes

Steps:

• Roll out pizza dough into large square, then squeeze spicy mustard along the length of one side and use a pastry brush to 'paint' the mustard ~2-3 inches down the dough.
• Lay down Swiss atop mustard, followed by some sauerkraut, corned beef and American cheese. Repeat multiple times until you've used all the toppings - keep as compact as possible.
• Slowly roll forward, tucking in fillings as you go. Each time, add a thin stripe of spicy mustard, then repeat.
• Transfer to a tinfoil sprayed baking sheet and cut little slits in the top of my stromboli
• Take your egg and scramble and use a pastry brush to coat the entire stromboli. Sprinkle top with caraway seeds.
• Bake at 350°F for 20-25 minutes or until top is golden. Let sit to slightly cool for 10-15 minutes.
• Slice and serve with a side of Russian dressing for dipping (if desired).

Steps:

• Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
• After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Steps:

• Remove the corned beef from its packaging in the sink and reserve the spice packet. Rinse the beef well under cold running water and pat it dry with paper towels. (If you don't rinse off the brine, the meat will be too salty.) If there is a substantial fat cap on top of the beef, place the beef on a cutting board and trim most of it, if you'd like. (The fat will not completely render away during cooking.) Be sure to leave at least a thin layer of fat on top, about 1/8- to 1/4-inch thick, to keep the meat moist.
• Transfer the corned beef into a 6- to 8-quart slow cooker with the fat cap facing up. Add the wine and the spices from the packet. Cook on high for 4 hours.
• Reduce the heat to low. Baste the beef with the cooking liquid. Drop the potatoes and carrots into the liquid surrounding the beef. Lay the cabbage wedges on top. Cook on low for 4 hours, or until the vegetables and beef are tender. (A paring knife should slip easily into the beef, though the meat shouldn't be falling apart.)
• Heat the broiler to high. Stir together the mustard and honey in a small bowl. Using tongs, remove the corned beef from the slow cooker and put it on a foil-lined sheet pan. Spread the honey-mustard all over the top and sides of the beef and place it under the broiler. Cook until the glaze bubbles and caramelizes in spots, about 3 minutes.
• Let the corned beef rest for 5 to 10 minutes then slice it against the grain into 1/2-inch slabs. Place the beef slices on the serving platter alongside the vegetables and drizzle everything with a little bit of the cooking liquid. Taste the vegetables, and season them with flaky sea salt, if necessary. (The beef will not need to be seasoned with salt.) Season the beef and vegetables to taste with black pepper. Serve with Dijon mustard.

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.

Steps:

• Put the brisket into a saucepan with the carrots, onions, mustard and the herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours or until the meat and vegetables are soft and tender.
• Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.