Besides enjoying some corned beef and cabbage, the closer we get to St. Patrick’s Day, the closer I know we are to springtime weather.
The traditional way to enjoy corned beef is usually boiled until tender with green cabbage served with potatoes and carrots.
I combined my love for oven-baked empanadas with savory corned beef and quick pickled cabbage slaw in a curtido style for this corned beef recipe.
I was recently asked about empanada dough, and I always return to my mom’s recipe.
This particular dough comes together very quickly with few ingredients. It’s easy to roll out and bakes up light and flaky. Many people avoid using it when I tell them the dough includes beer. It works!
I don’t know why it works because I am not a professional baker, but I always love the results!