Corned Beef Rolls

I found this amazing recipe on Pinterest last year and made it for a St. Patrick's Day themed dinner for my Dinner Club and it was a huge hit. Such a big hit in fact, I made it again for this St. Paddy's Day. The corned beef is sliced thin and has a beautiful mustard cream sauce with it which just elevates it to the sublime. And then you top it all off with a cabbage slaw with a red wine vinaigrette and the taste gets knocked out of the park. I will never make corned beef the old way again!  Seriously, this is just an incredible dish. 

At first look, it may seem like a lot of work to prepare but it really isn't that much work at all. I prepared all the components a day before which really helped during preparation but it also allows all the flavors in the vinaigrette and the cream sauce to meld. It's important however, to cook your corned beef a day or two before and then refrigerate until completely cool. This will allow you to slice it super thin without it falling apart on you.

I made just a few adaptations from the original recipe. Instead of making a homemade Boxty, which is an Irish Potato flat bread, I went the simpler route and bought some Lavash Flat bread from Trader Joe's. I'm sure the Boxty bread would have made this even better but I didn't have that much time to invest to make it. One day I'll try it though. The other change was really an omission. The original recipe calls for a Horseradish Cream Sauce to top the whole roll, but since I don't care for horseradish, I omitted it. Please follow the link below to see the original recipe if you'd like to add that back into the recipe. And the final change was that I halved the ingredients in the vinaigrette and the cream sauce. The first time I made this I had a lot left, so I just pared it down a bit. The recipe below is my halved version. Hope you enjoy this wonderful recipe, thanks to Field and Feast!

Corned Beef Rolls (adapted from Field and Feast)
Makes ~20 rolls using a 2 1/2-3 lb Corned Beef

I suggest making all the components of this dish the day before and then assemble the rolls prior to serving.

Corned Beef:
Prepare corned beef according to package directions one or two days before. (I cooked mine in a crockpot on high for 5-6 hours) Refrigerate until completely cooled so that it slices cleanly. Slice against the grain into thin 1/8" slices and refrigerate slices until ready to assemble.

Red Wine Vinaigrette:

• 1/4 cup red wine vinegar
• 1 1/2 Tbsp lemon juice
• 1 tsp honey
• 1 tsp kosher salt
• Freshly ground black pepper
• 1/2 cup olive oil

Mix everything except the oil in a blender–or use an immersion blender.
With the machine running, gradually blend in the oil. Once emulsified, serve.

Mustard Cream Sauce:
Yield- 1 Quart

• 1 cup white wine
• 2 Tbsp garlic
• 1/2 cup yellow onion, diced
• 1 cups heavy cream
• 1 cups chicken stock
• 1/2 Tbsp dry mustard
• 1/2 Tbsp whole grain mustard (I used a Country Dijon)
• 2 tsp salt
• 1/4 tsp white pepper
• 1/4 cup flour
• 1/8 cup canola oil

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

• 1/4 head of white cabbage
• Red Wine Vinaigrette to taste
• 1/4 tsp. dried oregano

Chiffonade cabbage. Toss with red wine vinaigrette and dried oregano and place on top of the rolls.

Assembly of Rolls:

• One Lavash Bread
• Corned Beef with Mustard Cream Sauce
• Cabbage Slaw with Red Wine Vinaigrette

Sauté prepared corned beef in mustard sauce until warm. Place about 7-8 slices of corned beef with mustard cream sauce on Lavash Bread, leaving a little space on each end. (Note: The picture below is an 'in progress' photo. I added another three slices before rolling.)

 Roll the Lavash Bread.

 Cut into four or five rolls.

Place on a serving platter on end (sushi style) and top with cabbage slaw. Eat!