Crispy Stuffed Wontons with Corned Beef and Cabbage

Info

• Cook time: 25 minutes
• Total time: 25 minutes
• Yield: 8 egg rolls

Ingredients

• 1 pound leftover homemade corned beef and cabbage (recipe below)
• 1/2 cup chopped cooked carrots
• Kosher salt and freshly ground black pepper
• 8 cups (2 quarts) peanut oil
• 8 large wonton wrappers
• 8 slices aged Swiss cheese
• Stout mustard, for dipping

For the Corned Beef and Cabbage

• One 3-pound uncooked corned beef brisket, in brine
• 16 cups cold water
• 2 bay leaves
• 2 teaspoons black peppercorns
• 4 whole allspice berries
• 2 whole cloves
• 1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
• 8 small new potatoes (about 1 1/4 pounds), halved
• Freshly ground black pepper
• Serving suggestion: whole-grain mustard or horseradish sauce (recipe below)

For the Horseradish Sauce

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
• 1/2 teaspoon grated lemon zest
• 2 teaspoons kosher salt
• Freshly ground black pepper

Instructions

1. Remove excess moisture from the cabbage by squeezing, then chop it. Shred the corned beef. In a medium bowl, combine the cabbage, corned beef, and carrots. Season with salt and pepper.
2. In a deep fryer or large Dutch oven, heat the oil to 350 degrees F (use a deep-fry thermometer to check).
3. Arrange the wonton wrappers on a work surface. Place 1 slice of cheese on each wrapper, then spoon about 1/2 cup of the corned beef filling on top. Moisten the edges of the wrappers with water and roll them up to seal.
4. Working in batches, fry the egg rolls until they are golden brown, turning them as needed for even cooking, about 5 minutes. Drain on paper towels and serve hot with stout mustard for dipping.
5. Preheat the oven to 300 degrees F.
6. Rinse the corned beef well under cold running water in a colander set in the sink.
7. Put the corned beef in a large Dutch oven with a tight-fitting lid. Add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil uncovered, and skim off any foam that comes to the surface. Cover the pot, transfer it to the oven, and braise until the meat is very tender, about 3 hours and 45 minutes.
8. Move the corned beef to a cutting board and cover it tightly with foil to keep it warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes.
9. With a slotted spoon, transfer the cabbage to a large platter. Cut the corned beef across the grain into thin slices. Arrange the slices over the cabbage and place the potatoes around them. Spoon some of the hot cooking liquid over the corned beef and season with pepper. Serve right away with the mustard or horseradish sauce.
10. In a small bowl, stir together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Chill the horseradish sauce for at least 30 minutes before serving.
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