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Recipes
Corned Beef Knishes with Herb Salad and Horseradish Mustard Sauce

Baking

Corned Beef Knishes with Herb Salad and Horseradish Mustard Sauce

40 min prep

105 min cooking

Serves 6

Difficulty 5/5

These Jewish baked dumplings are filled with a delicious potato, corned beef, onions and herb mixture and accompanied by a savoury mustard horseradish sauce. Serve with a refreshing herb salad and enjoy.

Ingredients

Dough

2 cups (500 mL) all-purpose flour 1 tsp (5 mL) baking powder ¾ tsp (4 ml) kosher salt ⅓ cup (75 mL) sunflower oil 3 tbsp (45 mL) warm water 1 large egg, lightly beaten 1 tsp (5 mL) white vinegar

Filling

2 tbsp (30 mL) sunflower oil, divided 1 large onion, sliced 1 large yellow-fleshed potato, peeled and cut into chunks 1 large egg 1 large egg yolk 1 lb (500 g) cooked Corned Beef Brisket, shredded 1 tbsp (15 mL) chopped fresh thyme

Egg Wash

1 large egg, beaten 1 tsp (5 mL) kosher salt

Mustard and Horseradish Sauce

3 cloves garlic, roasted (see Tip) 2 tbsp (30 mL) EACH Dijon mustard and fresh lemon juice 1 tbsp (15 mL) prepared horseradish 2 large egg yolks ¼ cup (60 mL) sunflower oil Kosher salt and fresh ground pepper 3 tbsp (45 mL) minced fresh chives

Herb Salad

½ cup (125 mL) EACH fresh Italian parsley leaves, dill fronds and baby arugula 1 tbsp (15 mL) EACH olive oil and fresh lemon juice

Get Ingredients

Directions

1. Dough: Whisk together flour, baking powder and salt in a large bowl. Whisk together oil, warm water, egg and vinegar in a medium bowl or measuring cup. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Stir to combine until a ball of dough forms. Transfer dough to a clean work surface and knead for 1 to 2 minutes or until flour is evenly incorporated. Return dough to the bowl and cover with plastic wrap. Let rest at room temperature for 30 minutes to 1 hour. 2. Filling: Heat 1 tbsp (15 mL) oil over medium heat in a skillet. Add onion and cook, stirring, for 2 minutes or until wilted. Reduce heat to low and cook, stirring often, for about 30 minutes or until very soft and caramelized. Let cool. 3. Meanwhile, place potato in a saucepan and add cold water to cover. Bring to a boil over high heat. Season water with salt. Reduce heat and boil gently for about 15 minutes or until soft. Drain and return to pot. Mash until smooth. Let cool. 4. Whisk together egg and egg yolk in a large bowl. Add caramelized onion, mashed potato, remaining oil, corned beef, thyme and stir until combined. Cover and refrigerate until cool. 5. Divide dough in half; keep one half covered with plastic wrap. Roll out half of dough into a large rectangle, about ⅛ inch thick and between 12 and 15 inches (30 and 38 cm) on the long side. 6. Spoon half of the filling onto the dough, 1 to 2 inches (2.5 to 5 cm) from the long edge closest to you, and shaping it into a 3-inch (7.5 cm) wide log. Lift the long edge of dough closest to you over the filling, then carefully roll up into a cylinder, enclosing the filling. Arrange so the seam is on the bottom and adjust roll if needed so that filling is evenly distributed. 7. Trim ends of the dough so it is even with the filling. Using the dull side of a knife, make a light indentation every 2 to 2½ inches (5 to 6 cm) so that your cylinder is divided into 6 equal-sized pieces. Cut through each knish with the sharp side the knife to make 6 log-shaped rolls. 8. To shape knish, gently press the filling inward on one end of the log with your finger, then stretch the dough over the filling and pinch to seal. Place the pinched end (now the bottom) onto work surface. For the top, use your thumbs and pointer fingers to pinch two opposite sides of the cut edges of dough in towards the center, so there is a slight indent and some filling showing. Place knishes on a parchment paper-lined baking sheet, spacing them apart. Repeat with remaining dough and filling. 9. Egg wash: Whisk egg with 1 tsp (5 mL) water in a small bowl. Brush over knishes and season with salt. 10. Bake in preheated 375°F oven for 35 to 40 minutes, rotating pan halfway through, until golden. Let cool on a wire rack. 11. Mustard and Horseradish Sauce: Combine garlic, mustard, lemon juice, horseradish and egg yolks in a small food processor or in a tall cup using an immersion blender. Purée, slowly drizzling in oil to make a thin emulsion. Season to taste with salt and pepper. Transfer to a bowl and stir in chives. Cover and refrigerate until serving, for up to 1 day. 12. Herb Salad: Combine parsley, dill, and arugula in a bowl. Drizzle with olive oil and lemon juice and toss to combine. 13. Slice each knish in half crosswise and serve on a platter along with Mustard and Horseradish Sauce and Herb Salad alongside.

Tip

To cook Corned Beef Brisket: remove Corned Beef Brisket from packaging and place in a Dutch oven or enamelled cast-iron roaster; add enough cold water to cover. Bring to a boil over high heat. Cover, reduce heat to low and simmer on the stovetop or transfer to a preheated 325°F oven, and cook for 2½ to 3 hours, adding more water if necessary, until beef is fork-tender. Drain and slice thickly across the grain, then tear into shreds for this recipe, or slice to serve. Wrap and refrigerate cooked corned beef for up to 3 days or freeze for up to 3 months.

To roast garlic: Cut top ¼ inch (5 mm) off top of garlic heads. Place heads upright on a square of foil; drizzle with sunflower or olive oil and bundle up foil to enclose garlic. Bake in preheated 400°F oven for about 45 minutes or until garlic is very soft. Let cool, then squeeze garlic cloves out of skins.

How to Cook It

Baking

Cuts Used in This Recipe

Corned Beef Knishes with Herb Salad and Horseradish Mustard Sauce

Brisket

Brisket (Whole, Flat and Point)

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.