A Guide to Cooking Corned Beef

Grobbel’s is America’s oldest corned beef specialist, founded in 1883. Specializing in whole muscle processed beef, Grobbel’s consistently produces meat products with superior texture, widely accepted flavor profiles, and extended shelf life.

And while corned beef is typically a dish that is cooked during the St Patrick’s Day holiday as a family tradition, it can be and should be eaten year-round!

QuickBytes with chef Ralph Pagano is inspiring a younger generation to use the product in new and creative dishes. On the menu? Corned beef croquetas and empanadas, Reuben pizza, and traditional corned beef and cabbage.

Recipe: Corned Beef Empanadas

For the filling:

• 2 cups of rough chopped corned beef
• 1 cup of shredded Swiss cheese
• 1/2 cup of sauerkraut, drained and squeezed
• 2 tablespoons of rough chopped sweet pickles

For the dough:

• 2 pack of pre-rolled pie dough
• 2 eggs

Prep:

1. Sprinkle a pinch of flour on your work surface.
2. Open and roll out each dough.
3. Cut six 4-inch circles from each pie dough for a total of 12.
4. Mix all the ingredients of the filling in a large bowl and divide into 12 portions.
5. Wisk the 2 eggs in a small bowl and set aside.

Assemble the empanadas:

1. Place a portion of filling in the center of each dough circle (keep a ¾-inch border all around).
2. Brush egg wash on the ¾-inch rim.
3. Fold the dough in half and crimp the edges with a fork, creating a sealed half-moon pocket of yumminess.

Cook and serve:

1. Place empanadas in a pre-greased cookie sheet.
2. Brush the top with remaining egg wash.
3. Preheat oven at 375 degrees and cook the empanadas for 20 minutes or until hot and golden brown.
4. Serve hot with a dipping sauce and enjoy.

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