Are You Wondering What To Do With Leftover Corned Beef?

It's been a few days since St. Patrick's Day and if you're anything like I am, you've been wondering what on earth to do with that piece of corned beef hiding in the depths of your refrigerator.

We solved part of our problem with last night's dinner and enjoyed what has become an annual tradition around here - Reuben Sandwiches. I have a pet peeve with the things when the inside's cold and the cheese hasn't melted either, so this time I drained and rinsed the sauerkraut then warmed it slightly in the microwave before putting it on the sandwich. I also sliced the corned beef and warmed it as well before constructing the sandwich with Thousand Island dressing, provolone and swiss cheese. Buttered on each side then placed on a medium hot griddle, the rye bread toasted nicely on one side then I flipped 'em over, placed a sheet pan on top along with a cast iron skillet to weight it down and the result was nicely melted cheese and appropriately warm innards. MMM 

I've plans for the rest of the corned beef too. We'll be enjoying another breakfast like the one Big Guy made for us on the weekend. There's absolutely nothing that starts a Sunday morning off quite like corned beef hash on a crispy potato cake, topped with poached eggs. In fact, I may not wait until Sunday and have it tonight for dinner, since Big Guy won't be home. I love breakfast for dinner but he's not so hot on it.

Oh, how about making some Cornish Pasties with some of that gold? Just substitute corned beef for the pork in this recipe , eliminate the half cup of gravy and add a little wine or beer to moisten the filling. Believe me, it will be delicous. 

Of course if that doesn't turn your crank, you could always make a lovely quiche like pie using hash brown potatoes for the crust like we did here with this one. Just substitute corned beef for the chicken and leave out the green chiles and you'll have a fabulous new creation to enjoy. 

Failing that, dice some leftover corned beef up and throw pieces into a batch of cheesey buttermilk scones. Open a can of soup to go with them or make something like the Winter Vegetable Chowder we had the other night or our Roasted Tomato Soup and you'll have a meal fit for a king. 

Just for heaven's sake, don't let it go to waste. It's just too darned delicious, don't ya' think?

Comments

[Lea]

Well, aren't you a smarty pants to warm up the innards of the sammy first!!!! Those are all brilliant ways to use up those fabulous leftovers!

[June]

Thanks Lea. I'm so glad I cooked an extra brisket - I kind of like my ideas too. Ha!

[Lorraine]

The reuben is the king of sandwiches around our house. Thanks for the tip of warming things up before making the sandwich. I hate cold innards too. I would make a brisket just to have any of the dishes you have shared.

[June]

I should have mentioned, the key is to just "warm" the innards but they can't be hot, otherwise the steam will make the bread soggy.