Ethel's Corned Beef Roll Ups
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Ethel’s Corned Beef

3-pound corned beef brisket
3 cups good red wine
1 whole sweet onion, quartered
1 tablespoon dry mustard
1 tablespoon garlic powder
1 teaspoon ginger powder
1/2 cup apple cider vinegar
1 teaspoon sea salt
1 teaspoon ground nutmeg
1 teaspoon whole cloves
1 tablespoon whole peppercorns

Wash brisket in cold water. Cut in half. Put meat (fat side up) and all other ingredients in slow cooker on highest temperature. Add just enough water to cover meat. Cook on high for at least 5 hours. Add a whole cabbage and a few carrots the last hour. The juice makes a wonderful sauce for dipping or a tasty gravy. Strain remaining juices and pour into a saucepan (over medium high heat), cooking until slightly thickened. Refrigerate overnight and slice cold “across” the grain. Or you can always serve hot, right out of the slow cooker. YUM!

Makes about 60 rolls
8 ounces cream cheese, softened
3 tablespoons spicy brown mustard
1/4 teaspoon prepared horseradish

5 (10-inch) spinach or wheat tortillas, room temperature
25-30 very thin slices corned beef (thinly sliced deli corned beef works great)
25 thin slices Swiss cheese
1 2/3 cups finely chopped cooked cabbage & onions (or sauerkraut)
60 picks 

In a small mixing bowl, beat the cream cheese, mustard and horseradish until blended. Spread a heaping tablespoonful of cream cheese mixture over each tortilla. Layer each tortilla with thin slices of corned beef to cover shell in single layer, slices of cheese, another heaping tablespoonful of cream cheese mixture and 1/2 cup cabbage/onion mixture (sauerkraut). Roll up tightly. Chill for at least an hour. Cut each roll-up into 1/2-3/4 inch slices. Secure each roll with a tooth pick and serve flat or standing on its side. The ends of the shell won't roll up just right so you'll have ten yummy samples to taste as you go. . .

You can also use the refrigerated canned crescent rolls. Spread them out into a rectangle. Push seams together and place the sauce, corned beef, cheese and cabbage mixture on. Roll up and bake (according to direction on package). Very yummy served hot or at room temp. 

­This recipe is shared March 11-15, 2019 on radio stations
NewsTALK 94.3 FM, AM 570 WKYX, AM 1320 and 99.5 FM WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at:     

Published 01:00 AM, Friday Mar. 15, 2019
Updated 06:50 PM, Sunday Mar. 15, 2020



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