 |
Prep Time: 40 Minutes Cook Time: 225 Minutes |
Ready In: 265 Minutes Servings: 160 |
|
Ingredients:
one 8-pound corned beef brisket, raw |
3 cups sauerkraut |
3 pounds cream cheese |
2 pounds swiss cheese, shredded or diced small |
vegetable oil, for deep-frying |
flour, for coating |
buttermilk, for dredging |
panko breadcrumbs, for coating |
chopped fresh parsley, for coating |
whole-grain honey mustard horseradish dipping sauce, recipe follows |
special equipment: a deep-frying thermometer |
4 cups mayonnaise |
1 pound honey |
8 ounces dijon mustard |
6 ounces horseradish (fresh if possible) |
4 ounces whole-grain mustard with stout |
4 ounces rice vinegar |
1 1/2 ounces dry mustard |
1 tablespoon granulated garlic |
Directions:
1. Preheat the oven to 400 degrees F.
2. Place the brisket in a large pan with the pickling seasoning and enough water to fill the pan halfway. Cover and cook for 3 hours. Let cool partially, and then refrigerate to cool completely (for at least 3 hours total if you cut the brisket into pieces, or overnight if cooling it whole).
3. Dice the brisket and puree in a food processor until a paste forms (some chunks are fine). Add the sauerkraut, cream cheese and Swiss cheese and mix well. Shape the mixture into little spheres the size of golf balls; set aside.
4. In a large heavy-bottomed saucepan, pour enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
5. In three separate containers put the flour, buttermilk and panko breadcrumbs mixed with fresh parsley. Take a sphere and coat in the flour, dredge in the buttermilk and then coat in the breadcrumbs. Repeat with the remaining spheres. Fry in batches-making sure all the fritters are submerged-until golden brown, 3 to 5 minutes.
6. Serve the fritters with the Whole-Grain Honey Mustard Horseradish Dipping Sauce on the side.
7. Whole-Grain Honey Mustard Horseradish Dipping Sauce:
8. Mix together the mayonnaise, honey, Dijon mustard, horseradish, whole-grain mustard, rice vinegar, dry mustard and granulated garlic in a large bowl.
9. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
|
|