Hot Corned Beef Buns Food

HOT CORNED BEEF BUNS

Steps:

• In a bowl, combine the corned beef, cheese, mayonnaise, onion and relish. Spread butter over buns. Spoon corned beef mixture over bun bottoms; replace tops. Place in an ungreased 13x9-in. baking pan. Cover with foil. Bake at 425° until heated through, 15-20 minutes.

CORNED BEEF BUNWICHES

Steps:

• Open buns and remove the soft centers.
• Combine the corned beef,worcestershire sauce, cheese,catsup, olives mix well.
• Then fill the buns with this mixture and place the top back on.
• Wrap each sandwich with foil.
• Heat oven to 375 and place in oven on sheet for 25 minutes.
• These sandwiches freeze well.
• The soft centers can be cubed and seasoned for crutons.

LATKE BURGER

Steps:

• For the raw apple beet slaw: Shred the apple and beets in a food processor fitted with the grater attachment and transfer to a medium bowl. Toss with the oil, dill, vinegar, salt and pepper. Refrigerate and let the flavors meld while you make the rest of the components.
• For the horseradish-pickle mustard: Combine the mustard, horseradish and pickle in a small bowl.
• For the latke bun: Peel the potatoes and onion and shred them in a food processor fitted with the grater attachment; transfer to a dish towel-lined strainer fitted over a large bowl. Let sit for 5 minutes, and then squeeze the veggies using the towel to get out the excess moisture. Transfer to a large bowl. Add the matzo meal, egg and a pinch each of salt and pepper and use your hands to mix them together.
• Fill a large cast-iron skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. Working in batches, scoop the potato mixture by 1/3-cupfuls and form a bun shape. Carefully add the latkes to the skillet, flattening each slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes per side. Drain on paper towels and season with salt and pepper. Remove any loose bits of potato mixture from the oil in the pan between batches with a slotted spoon. You should have 12 bun halves.
• For the corned beef burger: Pulse the corned beef in a food processor fitted with the blade attachment until a coarse burger-like consistency. Add the egg and matzo meal and pulse just to combine. Form into 6 burger patties (about 1/4 cup each). Add enough oil to a large cast-iron skillet to coat the pan and heat over over medium heat. Working in batches, cook the burgers until the outsides are brown and crispy, about 4 minutes per side. The insides will still feel on the rare side, and that's ok...and delicious.
• To build Schmear 6 latke buns with applesauce. Top each with a corned-beef burger, then a pile of slaw. Schmear some horseradish-pickle mustard on the remaining 6 latkes, and place on top of the slaw. Cut your burger in half if you can't manage...it's a mouthful!

HOT CORNED BEEF BUNS

Steps:

• In a bowl, combine corned beef, shrd. cheddar, mayo., onion, and relish.
• Spread atop buttered/toasted burger buns, replace tops. Place on cookie sheet, vent with aluminum foil.
• Bake at 425' for aprx. 15-20 minutes or until heated through.

CORNED BEEF ROLLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mash the corned beef into a saucepan, and stir in ketchup, mustard, Worcestershire sauce, onion, and white Cheddar cheese over medium heat. Bring to a boil, reduce heat to medium-low, and simmer until the cheese has melted and the onion is tender and translucent, about 10 minutes. Fill each hot dog bun with about 1/2 cup of the mixture, and wrap each filled bun in aluminum foil. Place the wrapped buns onto a baking sheet.
• Bake in the preheated oven until buns are slightly toasted, about 15 minutes. If desired, make a big batch of filled and wrapped buns, freeze them, and bake frozen for 35 minutes.

CORNED BEEF HOT DOGS

Steps:

• In a large saucepan, place water, salt, sugar, saltpeter, mustard seeds, peppercorns, cloves and allspice. Cook over high heat until the salt and sugar have dissolved. Remove from heat and add the ice. Once the brine has cooled, place the brisket in a 13x9x2 inch baking dish and add the brine. Cover with plastic wrap and store in refrigerator for 8 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 8 days, remove the beef from the brine and rinse well under cool water. Cut beef into 2 inch cubes.
• Prepare meat grinder according to manufacturers directions, (I recommend this meat grinder) first attaching the medium sized grinding plate. Place large bowl under grinder to catch beef. Place cubes of beef in the feeding pan. Using the meat pusher, push beef through grinder, adding more cubes as you go. Once all of the beef has been ground, change the grinding plate to the "fine" size. Add a new large bowl under the grinder and push though the beef once more.
• Remove grinding plate and attach sausage stuffing tube. (these are the best) Tie a knot at the end of a casing and carefully slide the open end on to the stuffer. If there is any air bubbles in the casing, gently push them out.
• Holding the end of the casing with the knot with your left hand, turn on the grinder and feed ground beef through the tube to fill the casing, holding the casing lightly with your right hand to help prevent any air bubbles from forming. (see photo above) If air bubbles form, this could easily burst the casing. Fill casing to desired length of hot dog. Pull back about a 1/4 inch from fill and twist the hot dog to then form another link.
• Once all of the meet has been stuffed in the casings, tie the end with another knot. Prepare grill.
• Once coals are hot, cut the hot dogs between the links and add to the grill. Cover grill and cook for 3 minutes. Take the cover off, turn the hot dog and cook another 3 minutes. Remove from grill. Serve on toasted bun with sauerkraut and mustard.

DEVILED CORNED BEEF BUNS

Steps:

• In a medium bowl, combine the first eight ingredients. Divide and spoon onto bottom of rolls. Replace tops; wrap each tightly in foil. Bake at 325° for 20 minutes or until heated through.

HOT CORNED BEEF AND CHEESE SANDWICHES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Mix corned beef, Swiss cheese, mayonnaise, and relish together in a bowl. Spread onto hamburger buns and wrap each sandwich in aluminum foil.
• Bake in the preheated oven until heated through, 20 to 25 minutes.

HOT PASTRAMI SANDWICH

Steps:

• Preheat oven to broil
• Cut buns in half
• Put 1/2 teaspoon of butter on each bottom bun;
• Place in broiler for 2 minutes; place top buns along side, but with no butter; remove when slightly brown and set aside
• Place 1/2 teaspoon butter in skillet on medium low heat; add caraway seeds and heat for about 3 minutes (until you can smell them toasting)
• Add sauerkraut to skillet on low heat; toss and simmer until caraway seeds are well combined into sauerkraut; slide sauerkraut to one side of the skillet
• Add pastrami to the other side of the skillet; turn the heat up to medium, tossing pastrami until it is heated thoroughly
• Layer bottom buttered buns with dressing, pastrami, sauerkraut, and cheese; return to broiler until cheese has melted
• Place top bun on sandwich and enjoy!

17 BEST CORNED BEEF SANDWICH RECIPE IDEAS

Steps:

• Preheat a skillet, pan, or griddle to medium heat; about a five-minute wait.
• Butter one side of each bread side.
• On the opposite side, spread a thin layer of Thousand Island dressing.
• On half of the bread slices, start layering with your cheese of choice, corned beef (to your desired thickness), and sauerkraut.
• Top layered slices with a buttered slice of bread each, buttered-side facing out (to be pressed onto the pan).
• Grill sandwiches on both sides until golden brown and serve hot.

LEGENDARY CORNED BEEF N' CABBAGE DOG

Steps:

• In skillet, heat oil over medium heat; cook cabbage, garlic, celery seed, salt and pepper, stirring, for 6 to 8 minutes or until cabbage is tender. Add 1 tsp (5 mL) of the mustard, apple cider vinegar and honey; cook for 1 minute. Meanwhile, cook hot dogs according to package directions; assemble hot dogs in buns with cabbage, corned beef and remaining mustard.Tip: If desired, add mayonnaise and serve with pickles.