Stuffed corned beef. Add corned beef and using a large spoon, break into smaller pieces. At this point the dough should be ready. Looking for the perfect Stuffed corned beef recipe? look no further!
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Combine the corned beef with the parmesan cheese, chives, mustard, Worcestershire sauce, garlic powder and cream cheese in a medium sized bowl.
You can do this by hand or with a hand held mixer.
You can have Stuffed corned beef using 11 ingredients and 5 steps. Here is how you cook it.
Ingredients of Stuffed corned beef
- It's 3 1/2 cup of all purpose flour.
- Prepare 2 packages of rapid rise yeast.
- You need 2 tbsp of sugar.
- It's 1/4 tsp of salt.
- You need 1 cup of water (120 - 130 F.).
- You need 1/4 cup of yellow mustard.
- It's 2 tbsp of butter.
- Prepare 3 cup of cooked corn beef or as much as u can fit in the bread.
- Prepare 6 slice of Swiss cheese.
- Prepare 1 of sauerkraut drained and pressed - as much as u want to add.
- It's 1 of white egg wash.
In a small pan melt the butter and then stir in the panko bread crumbs. Let the bread crumbs brown, stirring often until they are all toasted. Scrub potatoes well; prick with fork in several places. In a large bowl, combine the diced leftover corned beef with the potatoes, thyme, salt, and pepper.
Stuffed corned beef instructions
- In a large bowl, combine 1 1/2 cups flour, yeast, sugar and salt. Add warm water, mustard and butter; stir well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes..
- On lightly floured surface, roll dough to a 10x15 rectangle. Layer corned beef, Swiss cheese, and sauerkraut in the center third of the rectangle. Use a knife to make cuts from filling to dough edge, approximately 1 inches apart. Folds strips across bread, alternating sides. Cover loaf and let rise in a warm area for 45 minutes..
- Preheat oven to 375°F.
- Brush risen loaf with beaten egg. Bake in preheated oven for 30 minutes, until golden brown..
- When done cooking, add salt for additional flavor or stone ground mustard.
Shape some of the corned beef mixture into a small ball, depending on the size of the cabbage leaf you are stuffing and place the filling on the cabbage leaf. Tuck sides in, and roll up. After you do this make sure to stir everything together and mash the potatoes into the rice. Heat this at medium-high and stir occasionally until it comes to a boil. Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
