Corn Beef for you Scott

This recipe I dedicate to my trainer early on as a nurses aide. He always brought a sandwich and whenever possible he would bring corn beef. So to Scott I dedicate todays recipe.

 

1 pound Certified Angus Beef ^® corned beef, shredded                        
2 tablespoons butter                        
2 cups finely chopped sweet onions                        
1/4 cup finely chopped red pepper                        
1/2 teaspoon dry mustard                        
1 1/2 teaspoons light brown sugar                        
2 tablespoons apple juice concentrate                        
2 tablespoons finely chopped scallions
4 large flour tortillas, warmed                        
6 ounces grated Gouda cheese                        
2 teaspoons capers
                                                                                            

In a skillet, melt butter; add onions, peppers, dry mustard, sugar, and apple juice concentrate. Cook for about a half hour until onions are fully translucent and begin to brown. Remove from heat and stir in scallions. Set onion relish aside. Heat corned beef in skillet over medium-low. Divide corned beef between each tortilla. Top each with Gouda, capers and onion relish. Roll tortilla and cut in half to serve. For a great appetizer cut in 1/2-inch slices and secure each with a frill toothpick

recipe source here

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