This is great for leftovers or if you’re just not into the traditional thing.
Serves 6
Prep time 35 minutes
Cook time 2 hours
Pickling Recipe:
1/2 cup rice vinegar
1/4 cup water
1/4 cup white or baker’s sugar
1/2 package matchstick carrots
1/4 cup white (daikon) radish, julienned
1/4 cup thinly sliced sweet onion
Place vinegar, water, and sugar into a saucepan over medium heat. Bring to a boil and stir until the sugar has dissolved. Boil for about a minute or so and remove from heat and add the veggies. Place uncovered in the fridge until cooled.
Corned Beef Recipe:
1 pound corned beef, cooked and sliced thin
1 cup cabbage, thinly sliced
Rice paper wraps
Dip each rice paper in a bowl of hot tub temperature water until softened, about 20 seconds. Lay the rice paper on a cutting board. Place a small amount of cabbage on the rice paper, making sure to put it on the closest third of the paper from where you are standing, just like rolling sushi. Place the shaved beef and pickled veggies on top of that. Fold the ends over the filling then fold both sides over to enclose the filling just like a burrito. Fold over and pull back on the wrap to get all of the air out. Slice on a bias and serve.
While his passion still remains in French cuisine, Chef Evan Francois loves cooking all types of cuisine — from the spice of India to the tang of the Greek seaside to different takes on an American tradition like corned beef.
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