corned beef & cabbage turnovers

prep time:  tbd
cook time:  20 minutes
servings:  9 turnovers

ingredients
2 tablespoons canola oil
1 medium sweet onion - chopped fine (about 1 cup)
4 cups coleslaw mix (12 ounces of shredded cabbage & carrot)
½ pound cooked corned beef - chopped finely
salt
pepper
2 sheets (one 17.3-ounce package) frozen puff pastry - thawed
1 egg
½ cup mayonnaise
2 tablespoons dijon mustard

steps:
1.  preheat oven to 375 degrees.  line one large baking sheet with parchment paper.

2.  in a large skillet, heat oil over medium heat. add onion and sauté until translucent, stirring occasionally, about 5 minutes. add coleslaw mix and sauté until mixture is wilted, stirring occasionally, about another 5 minutes. stir in corned beef, salt and pepper to taste and set aside. Let cool.

3.  lightly flour a surface and rolling pin. roll out thawed sheet of puff pastry to even out & seal seams. cut out 9 (2 3/4 -inch) squares from each sheet. scoop a rounded tablespoon of filling into the center of 9 puff pastry squares. rub edges of each square with water. place another square in your hands, stretch it slightly, and then place it on top of the filling to cover (like a ravioli). use a fork to press the edges together and seal. continue until all nine squares have been covered and sealed.

4.  place filling turnovers onto a parchment-lined baking sheet. Brush tops with beaten egg. bake about 20 minutes, or until golden brown.

5.  let cool slightly, then serve with a mixture of ½ cup mayonnaise and 2 tablespoons dijon to make a mustard sauce dip.

- www.RecipeGirl.com

slow cooker corned beef and cabbage

prep time:  tbd
cook time:  9 hours
servings:  4

horseradish ingredients:
1/2 cup heavy cream
1/4 cup sour cream
1/4 cup prepared horseradish - drained
dash hot sauce
salt
pepper


corned beef ingredients:
4 carrots
1 medium onion - cut in 4 wedges
4 - 6 potatoes - quartered
1 pound corned beef brisket
12-ounce bottle stout or dark ale
1 tablespoon corned beef spices or pickling spices (or spices that come with the brisket)
1 medium head cabbage - cut into 6 wedges

horseradish steps:
1.  whip cream to soft peaks and fold in sour cream and horseradish.  add a dash of hot sauce and season with salt and pepper to taste.

corned beef steps:
1.  place carrots, onion and potatoes in the bottom of a large slow-cooker or crock pot.  rinse the corned beef brisket and place over vegetables.  add the bottle of stout, spices and enough water to just cover the meat.  cover and cook on low for 8 - 9 hours.

2.  remove the meat and vegetables from the pot and cover with foil to keep warm.  increase heat to high and add cabbage.  cook cabbage until softened but still crispy, 20 - 30 minutes.

3.  slice brisket across the grain, serve with vegetables, mustard and horseradish sauce.

 - food network