Best 5 Corned Beef Stuffed Pumpernickel Recipes

Corned beef stuffed pumpernickel is a classic dish that is sure to please everyone at your table. This hearty and flavorful dish is made with corned beef, cabbage, carrots, onions, and potatoes, all wrapped up in a delicious pumpernickel bread crust. It's a perfect meal for a cold winter day, and it's also great for a potluck or party.

Here are our top 5 tried and tested recipes!

CORNED BEEF-STUFFED PUMPERNICKEL

Corned Beef-Stuffed Pumpernickel image

I was looking for something different to bring to a Super Bowl® party and a friend gave me this recipe. Now my family looks forward to this at every family gathering. It is a must for Super Bowl® parties. Serve along with other breads or crackers.

Provided by Annio

Categories Cold Cheese Dips

Time 20m

Yield 20

Number Of Ingredients 9

Ingredients

1 (2 pound) loaf unsliced, round pumpernickel rye bread
1 (12 ounce) can corned beef
1 small onion, finely chopped
2 small dill pickles, finely chopped
2 (8 ounce) packages cream cheese, at room temperature
1 (8 ounce) container sour cream
2 tablespoons mayonnaise, or as needed
2 tablespoons dill pickle juice, or to taste
1 teaspoon garlic powder, or to taste

Steps:

Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 23.3 g, Cholesterol 44.6 mg, Fat 15.2 g, Fiber 3.1 g, Protein 10.7 g, SaturatedFat 7.8 g, Sodium 613 mg, Sugar 0.6 g

CORNED BEEF-STUFFED PUMPERNICKEL

Corned Beef-Stuffed Pumpernickel image

I was looking for something different to bring to a Super Bowl® party and a friend gave me this recipe. Now my family looks forward to this at every family gathering. It is a must for Super Bowl® parties. Serve along with other breads or crackers.

Provided by Annio

Categories Cold Cheese Dips

Time 20m

Yield 20

Number Of Ingredients 9

Ingredients

1 (2 pound) loaf unsliced, round pumpernickel rye bread
1 (12 ounce) can corned beef
1 small onion, finely chopped
2 small dill pickles, finely chopped
2 (8 ounce) packages cream cheese, at room temperature
1 (8 ounce) container sour cream
2 tablespoons mayonnaise, or as needed
2 tablespoons dill pickle juice, or to taste
1 teaspoon garlic powder, or to taste

Steps:

Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 23.3 g, Cholesterol 44.6 mg, Fat 15.2 g, Fiber 3.1 g, Protein 10.7 g, SaturatedFat 7.8 g, Sodium 613 mg, Sugar 0.6 g

CORNED BEEF-STUFFED PUMPERNICKEL

Corned Beef-Stuffed Pumpernickel image

I was looking for something different to bring to a Super Bowl® party and a friend gave me this recipe. Now my family looks forward to this at every family gathering. It is a must for Super Bowl® parties. Serve along with other breads or crackers.

Provided by Annio

Categories Cold Cheese Dips

Time 20m

Yield 20

Number Of Ingredients 9

Ingredients

1 (2 pound) loaf unsliced, round pumpernickel rye bread
1 (12 ounce) can corned beef
1 small onion, finely chopped
2 small dill pickles, finely chopped
2 (8 ounce) packages cream cheese, at room temperature
1 (8 ounce) container sour cream
2 tablespoons mayonnaise, or as needed
2 tablespoons dill pickle juice, or to taste
1 teaspoon garlic powder, or to taste

Steps:

Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 23.3 g, Cholesterol 44.6 mg, Fat 15.2 g, Fiber 3.1 g, Protein 10.7 g, SaturatedFat 7.8 g, Sodium 613 mg, Sugar 0.6 g

CORNED BEEF-STUFFED PUMPERNICKEL

Corned Beef-Stuffed Pumpernickel image

I was looking for something different to bring to a Super Bowl® party and a friend gave me this recipe. Now my family looks forward to this at every family gathering. It is a must for Super Bowl® parties. Serve along with other breads or crackers.

Provided by Annio

Categories Cold Cheese Dips

Time 20m

Yield 20

Number Of Ingredients 9

Ingredients

1 (2 pound) loaf unsliced, round pumpernickel rye bread
1 (12 ounce) can corned beef
1 small onion, finely chopped
2 small dill pickles, finely chopped
2 (8 ounce) packages cream cheese, at room temperature
1 (8 ounce) container sour cream
2 tablespoons mayonnaise, or as needed
2 tablespoons dill pickle juice, or to taste
1 teaspoon garlic powder, or to taste

Steps:

Cut a hole in the top of the pumpernickel loaf (creating about a 6-inch lid); hollow out, keeping bread in chunks. Store extra bread in a resealable bag until ready to serve.
Shred the corned beef into a bowl, and add the onion, dill pickles, cream cheese, sour cream, mayonnaise, and pickle juice. Season with garlic powder. Mash together until evenly mixed. Add additional pickle juice or mayonnaise if desired to achieve a spreadable consistency.
Spoon the corned beef mixture into the hollowed-out pumpernickel loaf. Place the lid back on top, and refrigerate until ready to serve.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 23.3 g, Cholesterol 44.6 mg, Fat 15.2 g, Fiber 3.1 g, Protein 10.7 g, SaturatedFat 7.8 g, Sodium 613 mg, Sugar 0.6 g

CORNED BEEF AND PUMPERNICKEL SANDWICHES WITH PICKLED MUSTARD

Corned Beef and Pumpernickel Sandwiches With Pickled Mustard image

Make and share this Corned Beef and Pumpernickel Sandwiches With Pickled Mustard recipe from Food.com.

Provided by Sharon123

Categories Lunch/Snacks

Time 10m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

1/2 cup whole grain Dijon mustard
1/8 cup mayonnaise (optional, if using mayo you may want to cut the mustard back to 1/3 cup)
2 teaspoons capers
1/8 cup finely chopped sweet gherkin
8 slices pumpernickel bread
1/2 lb sliced corned beef
4 ounces thinly sliced swiss cheese
8 leaves small red leaf lettuce

Steps:

Combine the mustard, mayonnaise(if using), capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry.
Layer the corned beef, Swiss cheese, and lettuce on 4 of the bread slices, top with the remaining bread slices, and serve. Enjoy!

Nutrition Facts : Calories 471.1, Fat 24.2, SaturatedFat 9.3, Cholesterol 83.6, Sodium 1627.1, Carbohydrate 38.8, Fiber 5.6, Sugar 3, Protein 25.3

Tips:

Choose the Right Corned Beef: Select a high-quality corned beef brisket that is well-marbled for optimal flavor and texture.
Brine the Corned Beef: Soaking the corned beef in a brine solution for several days enhances its flavor and helps tenderize the meat.
Simmer, Don't Boil: Cook the corned beef in a large pot of simmering water, not boiling water. This prevents the meat from becoming tough.
Use Aromatics: Add vegetables like carrots, celery, and onions, as well as spices like peppercorns and bay leaves, to the cooking liquid for extra flavor.
Check the Internal Temperature: Use a meat thermometer to ensure that the internal temperature of the corned beef reaches 160°F (71°C) for medium-rare, 165°F (74°C) for medium, or 170°F (77°C) for well-done.
Let the Corned Beef Rest: After cooking, allow the corned beef to rest for at least 15 minutes before slicing. This helps redistribute the juices and ensures a tender and flavorful result.
Prepare the Pumpernickel Rolls: If using store-bought rolls, slice them in half and lightly toast them to create a crispy texture.
Assemble the Sandwiches: Layer the corned beef, sauerkraut, Swiss cheese, and your desired condiments onto the toasted pumpernickel rolls.

Conclusion:

The combination of flavorful corned beef, tangy sauerkraut, melted Swiss cheese, and soft pumpernickel bread makes this sandwich a classic for a reason. With careful preparation and attention to detail, you can create a corned beef sandwich stuffed in a pumpernickel roll that is both delicious and visually appealing. Experiment with different types of condiments and toppings to find your perfect combination, and enjoy this hearty and satisfying sandwich for lunch, dinner, or as a party appetizer.