My Motto

May the muffin rise to greet you, may your friends be always at your door, and until we meet again, warm a single-malt in the palm of your hand and make something homemade for someone you love.

Tuesday, March 8, 2011

Rye-Onion Rolls AND Slow-Cooker Corned Beef, Finished with a Mustard Glaze.

  "Anytime a person goes into a delicatessen and orders a pastrami on white bread, somewhere a Jew dies."
~Milton Berle

In true stereotypical fashion, I absolutely LOVE corned beef (and cabbage for that matter), but let's face it, it's not glamorous.  In fact, you could probably run over it with your car a few times and leave it in the yard for  a week, and it would still come out tasty.  
You simply have a lot of leeway with it, as far as cooking time, unlike a prime rib which could be ruined by 15" too many in the oven.  Everyone seems to have their own favorite way to prepare it and I'll share mine with you (bottom of post), but what I'm REALLY excited about is these rye-onion rolls to serve with it, or for sandwiches with the leftovers.  I was going to bake some straight-up seeded rye, but when I picked up the  bag of Hodgson's Mill rye flour, there was a recipe for onion-rye dinner rolls.  I tweaked it some and included instructions to form knots, because the recipe said only "cut rope into 1 1/2 inch pieces and shape into buns."  Hmmmmm, I guess you could do whatever you want with those pieces, but I'm giving you the knot-making method from The Breadbaker's Apprentice, which forms a very appealing bun.  It's easy!
As they were baking, the aroma emanating from kitchen was simply intoxicating.  After school, Audrey had one.  In-between bites, she was mumbling appreciatory adjectives, and then stated "OMG Mom, that was so amazing, I have to have another one!" 
Holders for corned beef, pastrami, ham or hamburgers, warm from the oven, or toasted with butter, these rolls may have bumped bagels from the top of my Toasted Treats list.  And as an added bonus, they are nutritious, the rye flour being whole grain, and just a touch of honey in the recipe.
And remember, from now until St. Patrick's Day, simply comment on any post for an entry to win The Country Cooking of IRELAND!

Rye-Onion Rolls

1 cup milk
2 tablespoons honey
1 teaspoon salt
3 tablespoons butter
2 pkg active dry yeast
1/2 cup warm water
3 cups white flour
2 tablespoons caraway seeds
6 tablespoons minced onion
1 - 1 1/4 cups rye flour
1 egg
2 teaspoons water
1 tablespoon poppy seeds 

Scald milk; combine it in mixing bowl with honey, salt, and butter.  Stir well; cool to lukewarm.  Dissolve yeast in the lukewarm water; combine with milk mixture.  Add white flour and beat vigorously 1 minute.  Add caraway seeds, onion, and enough rye flour so dough is firm enough to knead.  Turn dough onto floured surface; knead 8 minutes.
Place in oiled bowl, turning once to coat evenly.  
Cover and let rise in warm place until dough is doubled (one hour).
Punch down dough, cut in half and roll each half by hand into a long rope about 1 1/2 inches think.
Cut each rope into 6 3-inch pieces.
Roll each piece into a rope about 12 inches long.
Tie rope into a knot, leaving the ends hanging out a little.
Tuck top end (on right in photo) underneath and bottom end (sticking out on left) over top and into hole in middle of roll.
Place 2 inches apart on an oiled baking sheet (or on parchment paper).  Cover with towel and let rise until doubled.
Preheat oven to 400 degrees.  Beat the egg with water and brush the tops of the buns.  Sprinkle with poppy seeds.  Bake 12-15 minutes or until nicely browned.  Yield: 12 rolls.

My Favorite Way to Cook Corned Beef:
In the slow-cooker all day, then finished in the oven with a glaze. The glaze recipe comes from my Sister-n-law, Joy Murphy.

3-4 lb. corned beef
1/2 cup chopped onion
2 garlic cloves
2 bay leaves
a few peppercorns
2 teaspoons brown sugar
1/2 teaspoon mustard seed (or, if your corned beef comes with pickling spices, throw them in)
1 head cabbage, cut into 6 wedges.

Place corned beef in slow cooking pot.  Barely cover with water.  Add the rest of the ingredients, excluding cabbage.  Cover and cook on low 10-12 hours.  Turn to high for the last two hours, adding cabbage for the last half hour.  Remove corned beef and place on a baking sheet.  Leave cabbage in slow cooker, covered, while you glaze the corned beef.

Preheat oven to 350 degrees.  In a small saucepan, mix together:
1/2 cup brown sugar
1/4 cup vinegar
1/4 cup mustard
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Heat on medium-high until sugar melts.  Remove from heat.  Pour glaze over corned beef and use a brush to cover all surfaces.  Bake 30 minutes, brushing with glaze occasionally.
Serves 4.  Serve with rye-onion rolls, cabbage wedges and boiling potatoes (cooked separately).


Satrupa said...

Gosh .... never thought these knotted buns are so easy to make. Rather would say u made it look so simple ... love the recipe.


Margaret Murphy Tripp said...

Thanks Satrupa, they WERE easy...and FUN!

Donna S said...

Thanks..will definitely use it.

Anonymous said...

I like how the rye flour from our shopping trip made it in the post :) I know my folks will go crazy for these rolls.

I saw a slow cooker corned beef recipe in one of the foodie mags I get (Cooking Light?) and I thought it was a new thing; glad to know it works and the glaze sounds amazing.

see you soon

Michael said...

now I have a dilemma I was going to make the Soda Bread with my Corned Beef but based on Audrey's mumblings while chowing down 2 rolls I should make them.

Kim said...

I could "taste" these as I was reading the recipe -- what a flavor picnic! And, the corned beef recipe (by a Murphy, no less) is sure to be a hit on St. Patrick's Day. :)

Margaret Murphy Tripp said...

@Donna: Glad you found it! Let me know how it turns out.
@K: Haha, yep...that was fun. I get distracted easily "Ooooh, new recipe, must try!"
As for the corned beef, the slow-cooker makes it easy and infuses a lot of flavor into the meat. The glaze takes it over the top!
@Michael: Either would be good...depends what you're in the mood for; sweet or savory?
@Kim:"Flavor-picnic" I like that! Thanks for popping by!

Rebecca from Chow and Chatter said...

wow these look so good and what a compliment that your daughter loved them

Michelle said...

I have GOT to try those rolls. Thanks for sharing.

Margaret Murphy Tripp said...

Thank you Rebecca!
And I hope you get to try them, Michelle!

Boabe de Cafea said...

Wonderful recipes! :)

Alisa said...

Yummy! and if the recipe is from Joy it must be good! I want to try the rolls=they look delicious!

Kayte said...

Those look wonderful. The process photos are absolutely gorgeous!

Magic of Spice said...

These rolls are magnificent!

Anna Johnston said...

Gorgeous how to, step by step photos. Yummy and love the simplicity of the recipe. Would go amazingly with the soup I made yesterday. :)

Margaret Murphy Tripp said...

@Boabe/ @Kayte /@Magic of Spice: Thanks so much!
@Alisa: You know it! And a happy St. Patrick's Day 't Ye!
@Anna: Thank you! Hope you get a chance to try them. We LOVED them. Next time I may shape some like bagels, since I woke up craving to have one toasted with butter.

Yin said...

I love bread making and thanks for showing the way to twist the bun, now I got new idea in shaping my buns. Thanks for sharing.

Lisa C. said...

Beannachtaí na Féile Pádraig!

Happy St. Patrick's Day.
I have the corned beef in the slow cooker as I type. I can't wait to try it -I am only sorry that I didn't find this blog until too late to get rye flour but will try the rolls after my next shopping trip.


Margaret Murphy Tripp said...

@Lin / @ Lisa C: Sláinte! Thank you both very much and I appreciate your kind comments!

Mauragdme said...

Thank you so much for the Corned Beef and Glaze recipe. This St. Pattys me and my sister did a side by side, her traditional and mine your recipe. Mine was the first to be eaten with lots of happy people. It was so easy, yet so yummy.

Margaret Murphy Tripp said...

@Mauragdme: You're very welcome! I'm so happy that you liked it, and thank you very much for taking the time to tell me!

I'm Just Saying said...

Marg - My sis above mauradgme forgot to tell you how we altered the recipe a bit but I am sure it changed the flavor a bit. not that we can compare.. but instead of the last step to glaze and roast in oven, she glazed and put it on the BBQ!! It really was delish and thanks for sharing the recipe.. Also, she had an amazing cut of meat as well.


Margaret Murphy Tripp said...

@I'm Just Saying: That's AWESOME!!! I'm going to try that next year. I love you people! :-)

doggybloggy said...

now this is how its done right!

Bania Bansko said...

This is perfect.

Anonymous said...

I've been wanting to try to do corned beef and this sounds like the perfect recipe for me. I am also anxious to make the rolls. They sound delicious! Thanks so much for sharing!

Beatlenutmommy said...

Oh my goodness that glaze sounds amazing!!! I am most definitely trying that this year!!!!!

Margaret Murphy Tripp said...

I hope you enjoy it as much as we do! I'm actually making it tomorrow!

Margaret Murphy Tripp said...

I hope you enjoy it as much as we do! I'm actually making it tomorrow!

Anonymous said...

I have a question about the cooking time for the beef. Is it a total of 10 8 on low and 2 on high or 10 on low plus 2 on high for a total of 12?

Margaret Murphy Tripp said...

It would be 8 on low, plus two on high, but you have some leeway. Corned beef is forgiving. I made this today, and did 5 on high, then 3 on low. When I got home from work, I was in a rush, so I put the corned beef on a cookie sheet, preheated the oven, poured the cooking juices into a pot and added the potatoes, some carrots and cabbage and brought to a boil. In the meantime, made the glaze - poured the glaze over CB, and stuck in the oven. In 30" - dinner was ready!

Guy said...

Those Onion Rye Rolls are fantastic! I wondered what you think about using bread flour instead of AP flour. I am about to make a 4x batch for an event and have some bread flour around.
Anyway Thank you!

Margaret Murphy Tripp said...

Hi There - Bread flour would be fine, if not better!

Anonymous said...

I was looking for an Irish meal for St. Patty's Day and thanks to you I think I just found it! will let you know how it goes! thanks, P.R.