Today I have a healthy corned beef recipe for you. Read on to find out how you can make something as unhealthy as corned beef healthy enough to eat everyday. Or give it a try to make your St. Patrick’s Day celebration a healthy one.
I promise a lot of things but I can’t promise to make corned beef less salty or less fatty.
I’m not a wizard.
What I can do is give good advice about not eating too much of it. These Corned Beef Canapés do the trick and are the perfect sort-of-healthy treat for St. Patrick’s Day.
What Is Corned Beef?
Corned beef is made from salt-curing beef, usually a brisket. This brining process turns a tough piece of meat into something tender and delicious.
Making Corned Beef A Little Healthier
I know. I know. They’re not actually healthy at all. What I’m offering is healthier compared with the usual way of celebrating St. Patrick’s Day.
Instead of that big old mound of pinkish fat for dinner on the 17th, have a small amount of corned beef on a small bit of bread, maybe alongside a salad. You still get your corned beef fix and it’s still celebratory but it’s too small of a portion to do any serious damage.
Note: If you eat the canapés accompanied by five green-tinted beers, damage might ensue. Remember, I’m not a wizard; I have no beer-disappearing skills.Print
When making this recipe, you essentially get a tube of biscuit dough that should make 8 biscuits and from it you get 32 little biscuits. There’s a certain process to cut the biscuit dough to make that happen and it is explained in the instructions below. The recipe can be halved easily but you’ll have extra biscuit dough.
Yield: 32 canapes
- 1 refrigerated tube of biscuit dough that yields 8 biscuits
- 3 Tbsp. horseradish sauce*
- 8 slices of deli counter corned beef** (the slices should be on the thick side, about 1/8″ each), cut into 1/2″ strips
- 32 little sprigs of fresh dill
- Preheat your oven as instructed on the biscuit packaging. Open the package. Separate the biscuit dough into 8 rounds. Lay a round of biscuit dough in front of you. Cut it in half from top to bottom so that you now have two semi circles of biscuit dough. Take the two pointed ends of one semi-circle and pinch them together. Use your fingers to smooth the pinched semi-circle into a circle and then transfer it to your baking sheet. Repeat with the other semi-circle and then cut, shape and transfer the remaining rounds of dough.
- Bake the biscuits as instructed on the packaging, checking them 2 minutes earlier than directed. If they’re nice and golden brown, they’re done. If not, let them go for another minute or two. Remove from heat.
- Once the biscuits are cool enough to handle, get a biscuit in front of you and hold a knife parallel to the counter surface. Use the knife to slice through the center of each biscuit so that each mini-biscuit becomes two open-faced circles.
- Spread 1/4 teaspoon of horseradish sauce onto the top of each half. Lay 3 or 4 strips of corned beef over the horseradish and then top with a sprig of dill.
This post originally appeared in March 2013 and was totally revised in March 2016.