St. Patty’s Day Recipes

nina | March 4th, 2011 - 9:00 am

St. Patrick’s Day, March 17, 2011
Recipes from Saval’s own Corporate Chef, Bryan Bernstein

These recipes are perfect for the whole month of March!

Corned Beef & Sauerkraut Burrito

1 Tortilla
4 oz corned beef, shredded
2 oz sauerkraut, drained
1 oz lettuce
1 oz tomato
1 oz horseradish sauce

Heat corned beef and sauerkraut.  Layer all ingredients end to end into burrito and roll.  
                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                          Corned Beef and Cabbage

1 each corned beef
3 large carrots, cut into large dice
6 to 8 small onions, roughly chopped
1 tablespoon Dijon mustard
1 large spring of fresh thyme and several parsley stalks tied together
2 each cabbage
Salt and pepper to taste

Put the corned beef into a large pot with the carrots, onions, mustard and herbs.
Cover with cold water; bring to a boil and then lower heat and simmer for 1 hour skimming the fat and scum as needed.

Discard the outer leaves of the cabbage and cut into quarters. Add to the pot with the corned beef.  Cook for another one to two hours or until the meat and vegetables are tender.

Slice corned beef against the grain and serve hot with vegetables and cabbage.

Hot Reuben Dip

16 oz sauerkraut, drained and dried
1 small onion, finely chopped
½ # corned beef, cooked
1 ½ cups mayonnaise
1 ½ cups sour cream
3 Tablespoon horseradish, prepared
1 ½ cups shredded or diced Swiss cheese
10 slices Rye bread cut in 1 1/2inch slices and toast 

Preheat oven to 350.  Lightly grease a baking dish.  In a food processor, place sauerkraut, onion, and corned beef.  Blend.  Mix mayonnaise, sour cream, horseradish and Swiss cheese.  Bake in a lightly greased baking dish for 30 -40 minutes.

Serve with rye toast points.




Preheat a large skillet or griddle on medium heat.

Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing and layer 1 slice Swiss cheese, 2 slices corned beef, sauerkraut and second slice of Swiss cheese. Top with bread, buttered side out.

Grill sandwiches until both sides are golden brown. Serve hot.  You can also grill bread and heat sauerkraut, swiss and corned beef on the side and stack sandwich after all is hot.

2 tablespoons butter
2 slices rye bread
4-5 oz corned beef sliced thin
2 slices Swiss cheese
2 oz sauerkraut, drained
1-2 oz Thousand Island dressing

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