Corned Beef Wellington

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Corned Beef Wellington: A Bold Take on a Classic

A traditional Beef Wellington gets an unexpected twist with savory corned beef wrapped in a delicate spinach and chicken farce pastry. The result? A delicious alternative that serves up traditional St Patrick’s Day flavors in a colorful new setting.:fire:

Why It Works:

:heavy_check_mark: A fresh spin on a classic dish

:heavy_check_mark: Rich, savory layers in every bite

:heavy_check_mark: Perfect for special occasions or anytime you want something unexpected!

Serve with carrots and a side of braised cabbage for the ultimate pairing. Would you try this twist on Wellington? Let us know! #CornedBeefWellington #ReinventingClassics #SavoryBites

Difficulty

East

Ingredients

  • 2  8oz Cuts of Corned Beef
  • 50g (¼ Cup) Spinach
  • 75g (½ Cup) Chicken Breast (Cubed)
  • 11g (1 Tbsp) Egg Whites
  • 3.5g (¾ tsp) Kosher Salt
  • 100g (½ Cup) Heavy Cream
  • 15g (1 Tbsp) Sour Cream
  • 60g (½ Cup) Fine Bread Crumbs
  • 4g (1 Tbsp) Moo Gloo RM
  • 6 Leaves of Cooked Cabbage

Equipment

  • Food Processor 
  • x2 Wellington Mold or Food Saver Bags
  • Offset Spatula  
  • Medium Saucepan 
  • Large Bowl 
  • Plastic Food Film
  • Sheet Pan

Timing

Active Time: 30 Minutes

Total Time: 24 Hours

Yield

2 Wellington Sheets

  • Create Chicken Wrap

    Set up an ice bath.
     
    Bring water to a boil in the medium saucepan and add the spinach for 5 seconds and dunk into the ice bath. Remove spinach from the ice bath and squeeze out the water. 
     
    In the food processor add the chicken, heavy cream, sour cream, egg white and blanched spinach and pulse until emulsified. Sprinkle in the Moo Gloo and salt and process for another 30 seconds.
     
    Add bread crumbs and process for 1 minute.
     

  • Mold Chicken Wrap

    Scoop out half of the puree on the mold evenly spread it to a flat sheet.  Repeat this for the other half and refrigerate for 24 hours.
     
    If using a food saver or vacuum sealer bag, scoop in half of the puree in the bag and use a rolling pin to evenly distribute it within the bag. Refrigerate overnight.
     

  • Prepare Corned Beef Wellington

    Place plastic wrap on your work station, un-mold Wellington sheets and place them ridge side down (if using a mold).
     
    Place 3 leaves of cabbage on the sheet and the corned beef and roll tightly in the  plastic wrap folding in the overlapped sides onto each other  as if you were wrapping a package.
     
    Refrigerate for an hour to allow ends to stick together.
     
    Repeat for the 2nd sheet and let sit for an hour at room temperature for the seal to set.
     

  • Cook and Enjoy

    Preheat the oven to 325°F.
     
    Place Wellington on a sheet tray and cook for 45-50 minutes or until an internal temperature of 145°F is reached using an instant read thermometer.
     
    Slice and serve with your favorite sides and Enjoy!!
     
 
Summary
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Recipe Name
Corned Beef Wellington
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