Outrageous flavor is hiding underneath a simple pale and creamy exterior, ready to lend a punch alongside your robust beef dishes like prime rib or corned beef, stirred into or topping mashed or baked potatoes, or folded into salad dressing or hummus.
It’s also great as a sandwich spread, or a topper for a bowl of comforting tomato soup. Or, celebrate St. Paddy’s Day with Irish Empanadas, and this dip as a true side-KICK!
This recipe comes with all the fixin’s – cabbage, carrots and potatoes. Low and slow is the way to go when it comes to corned beef, so allow plenty of time for everything to come together.
Enjoy the bounty with Irish soda bread the first go-round and then all of those goodies make a perfect filling for Irish Empanadas the next meal. Around St. Paddy’s Day, BriarPatch’s Meat and Seafood Department has “plug and play” corned beef options, either pre-rubbed or including a spice packet, that are perfect for this recipe.
Ingredients
5 baby red potatoes, quartered
2 large carrots, peeled and cut into circles
1 small yellow onion, peeled and cut into bite-sized pieces
1 cup water or beef broth
1 bay leaf
2 lbs pre-seasoned corned beef brisket (See note ***)
12 oz beer – like Guinness Stout
¼ head cabbage, coarsely chopped
Directions
Add onions and water to slow cooker. Place brisket on top of onions and pour in water/broth and beer.
Cook on High for 1 hour, then turn down to Low. After 4 hours cooking time, skim off fat and add potatoes and carrots. Cook 2 more hours, then stir in cabbage and cook 2 hours more (total cooking time = 8 hours).
When it comes to cooking, creative use of leftovers should be an Olympic sport! This is a great hand-held delight with all the St. Paddy’s Day goodies folded into just a few bites. We figure you may already have some corned beef and cabbage/carrots/potatoes already on hand, but in case you don’t, there’s also a recipe Slow Cooker Corned Beef here.
Also on the menu for corned beef’s “encore performance” is a tasty Horseradish Cream Sauce, with the recipe here.
Ingredients
1 Tbsp olive oil
3 cloves garlic, minced
1 lb cooked corned beef
6 oz shredded Swiss cheese
1 ½ cup veggies from Slow Cooker Corned Beef recipe, finely chopped
24 oz prepared pizza dough, from BriarPatch Deli case
Flour, for rolling out dough
1 egg
1 Tbsp water
½ tsp dried thyme
Salt and Pepper
Directions
Preheat oven to 400°, line a rimmed sheet pan with parchment paper.
In a large skillet, heat olive oil over medium-high heat. Brown garlic for approximately 30 seconds and then add finely chopped veggies from the Slow Cooker Corned Beef recipe.
Cook veggies until garlic and olive oil is integrated, just a minute or two. Set aside to cool in a large bowl. Cut corned beef into thin strips and add to the bowl of veggies. Stir in Swiss cheese until the mixture is well-combined.
Roll dough into balls, about golf-ball size. Flour your work surface and roll out dough balls until approximately 1/8” thick and about 3″-4″ diameter. Spoon 1-2 Tbsp corned beef and veggie mixture into the lower half of each dough circle.
In a small bowl, beat egg with 1 Tbsp water. Brush edges of each dough circle with egg wash. Fold circles in half, pressing edges together tightly. Seal edges using a fork. Brush the tops of the empanadas with the egg wash and place on a lined, rimmed baking sheet.
Bake empanadas for about 15-20 minutes or until tops are golden brown. Serve immediately with dipping sauce.
Treat yourself to a batch of “Garbage Bread,” a loaf made of pizza dough wrapped around meaty, gooey goodness, created in the tradition of the “Garbage Plate.” It’s basically a stromboli with an attitude.
“Garbage Plates,” a creation with roots in Western New York, are multi-level masterpieces with home or french fries as the base, a layer of macaroni salad and baked beans accompanied by hot sauce and then a protein like a hamburger patty, bunless hot dogs, or “hots” – a white or red-colored sausage common in cities populated by German immigrants. Pair your Garbage Bread with marinara or Garbage Sauce, great for drizzling, dipping or just licking off your fingers!
Ingredients
1/2 pound chopped bacon
1 cup chopped onion
1 pound lean ground beef
¾ tsp salt
¾ tsp pepper
¾ tsp paprika
¼ tsp garlic granules, plus more for optional loaf topping
¼ tsp onion granules
¼ tsp crushed pepper flakes
12 oz prepared pizza dough
1 ½ cups grated cheddar jack cheese
1 cup grated cheddar cheese
Directions
Preheat oven to 425°. Line a sheet pan with parchment paper.
Cook bacon until crisp in a large skillet over medium-low heat. Remove bacon from pan and set aside. Drain most of the grease, leaving a little to help next ingredients cook. In the same skillet on medium high heat, add onions and ground beef. Cook until onions are soft and meat is cooked through. Drain excess grease from the pan.
Turn heat back to medium-low and add bacon back into the pan along with spices. Add cheddar jack cheese and stir continuously cook until melted. Remove pan from the heat.
Roll pizza dough into a rectangle that’s about 13” x 9” and place onto the prepared baking sheet. Spread meat/cheese mixture evenly on top, leaving an inch at the edges. Sprinkle on grated cheddar cheese.
Starting on the long side, roll up pizza dough. Pinch crust together to seal and place seam-side down on prepared pan. Sprinkle (optional) granulated garlic sparingly over loaf and gently press so it sticks. Slice tiny slits in the top of the dough with a sharp knife. Bake 20-25 minutes, or until golden brown. Allow bread to cool 5-10 minutes before slicing. Serve with Garbage Sauce.
This sauce is inspired by the “fry sauce” you’ll find in Utah — creamy and the perfect foil for all things savory and salty. It’s also easy to customize to your taste and the ingredients you have on hand.
Great for drizzling and dipping the Garbage Bread, or for just licking off your fingers!
Ingredients
1/3 cup ketchup
2/3 cup mayonnaise
1 Tbsp mustard
1 Tbsp finely minced onion
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
2 Tbsp dill pickle relish
½ tsp smoked paprika
Directions
In a medium bowl, combine all ingredients and stir until well mixed. Cover and refrigerate for at least 2 hours before serving.
St. Paddy’s Day is a great time to make this recipe, as is every other day of the year! It’s easy to make and goes great alongside soups, stews, chili or any hearty main dish. Or, cut yourself a nice big slice and enjoy for breakfast with butter and jam. It comes together quickly, no yeast needed.
Using Bob’s Red Mill for this creation makes it easy for you and includes xanthan gum in “1 to 1 Baking Flour.” If you use the Gluten Free All-Purpose flour, you’ll have to add xanthan gum separately.
Ingredients
3 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, or 3 cups Bob’s Red Mill Gluten Free All-Purpose Baking Flour PLUS 1 tsp xanthan gum
1 tsp. baking soda
1 Tbsp. baking powder
½ tsp salt
¼ cup sugar
½ unsalted butter, cold
1 cup plus 1 Tbsp buttermilk, divided
2/3 cup Zante currants, soaked in apple juice or water
1 egg, room temperature
1 Tbsp melted butter
Directions
Preheat oven to 375°. Line a sheet pan with parchment paper and set aside.
Combine dry ingredients in a large bowl. Using a pastry cutter, cut butter into flour mixture until pea-sized crumbs. Stir in currants.
In a small bowl, mix the egg and 1 cup buttermilk. Add to flour/butter mixture and gently stir with a spatula. Next, using your hands, mix batter together until wet, sticky dough can be shaped into a ball. Place dough ball onto parchment-lined pan.
Combine melted butter and 1 Tbsp buttermilk in a small bowl and brush onto loaf. Cut an “X” in the top of the loaf.
Bake 50-60 minutes, or until golden brown and no wet batter is visible in the “X” slit. Let cool on pan for 10 minutes before moving to cooling rack to cool completely before slicing.
