Corned Beef and Cabbage Leftovers

By Lori Powell
For One or Two Bites, a blog for singles and couples

As mentioned before, my mom’s a Murphy so when St. Patty’s Day rolls around, we all get cooking some corned beef and cabbage.

I’m lucky enough to have a store up the road that corns its own beef and even luckier that I got the last piece they had. Only problem was that it was a five-pound piece and not really conducive for one or two bites.

I do love great leftovers and this dish just gets better with age. Only thing is, after two nights of the same, I needed to change it up a bit. I confess I did freeze part of it to make some old-fashioned corned beef hash for a great weekend breakfast or brunch, but what to do with the rest of the bits such as the little bit of corned beef and then the broth, cabbage, carrots and potatoes?

These are not really recipes but suggestions of recipes for what you can do with the delectable leftovers.

• Corned Beef and Cabbage Panini – Spread a split soft Italian loaf with your favorite mustard or Russian dressing (I love Dijon or horseradish mustards) and sandwich it with some cabbage or sauerkraut, shredded corned beef and pepper jack, Gruyère or Swiss cheese. Grill in a panini machine or use a grill pan on the stove, pressing down on the sandwich until cheese is melted and bread is golden brown on both sides.
• Corned Beef, Cabbage and Potato Frittata – Shred the corned beef, chop the cabbage up and slice the potatoes and add to a greased hot skillet with heatproof handle. Pour in enough beaten eggs to enfold the other ingredients and cook on top of the stove over moderately low heat until bottom is set. Then place the skillet in the oven and bake at 375°F until top is set. Let cool 5 minutes and cut into wedges.
• Champ (Irish mashed potatoes) – Mash the leftover potatoes with some of the cabbage, chopped, and some of the broth until you have the right mashed potato consistency. Add some butter if you like and season with salt and pepper.
• Old Fashioned Corned Beef Hash – Over moderately high heat, sauté up some of the leftover potatoes, cubed, and some sliced peppers and onions in a skillet coated with olive oil until golden brown. Add shredded corned beef at the end and cook, stirring, until heated through. Season and serve topped with sunny-side up or poached eggs.
• Corned Beef, Cabbage and White Bean Soup – Simply shred the corned beef, chop the cabbage and dice the potatoes. Add all to a saucepan with the carrots, and cooking liquid from the cabbage. Adding some chicken broth if necessary and more fresh carrots, chopped fresh thyme, and rinsed and drained canned white beans and you have a bucket load of soup to get your through the last days of winter. Serve with Swiss-cheese-topped sliced baguette that you toast in your toaster oven until oozy, to dip into soup. Also, include some grainy mustard to dollop and mix into the broth for a jump of flavor.

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Comments

[mjreiter]

Great ideas! I love the frittata suggestion. It will help me use up some "getting old" eggs too!