Thursday, March 24, 2011

Corned beef redux

One of my favorite things about corned beef is that it stretches really far. So, you have your night of corned beef and cabbage, but you also have a chance to make a LOT of other dishes from the original meal. And since I KNOW all of you went out and bought a beautiful slab of corned beef (most likely at a discount since St. Paddy's Day is over), I thought I would share my ways of enjoying corned beef in different ways.

Frozen corned beef broth
Corned beef broth
When you're putting leftovers away, don't throw out the broth! That took hours to make and you now have several quarts of it! Pour it into a few ice cube trays and freeze. Next time you need beef broth, all you have to do is grab a few cubes from the freezer and melt them. Instant homemade broth. If you have the capability, you might want to strain corned beef broth because of the spice packet's abundance of mustard seed and other odds and ends.

Corned beef hash
1 cup diced corned beef
1 cup diced potatoes (this is a great opportunity to use up the leftover potatoes)
1 cube corned beef broth
2 eggs
  1. Heat 1 tbsp olive oil in a frying pan over medium-high heat.
  2. Add the beef, potatoes and broth and cook until heated through, stirring to keep the bits from burning.
  3. Lower the heat to medium-low and crack open the eggs right on top of the hash.
  4. Cover and cook until the eggs reach your preferred consistency.
And a quick rundown of the recipe in photos:

Chop the corned beef and potatoes

Fry in a pan until almost crispy. Add the cube of broth and cook until incorporated. This adds the amount of liquid needed to help make everything sort of stick together.

Crack two eggs right on top. Don't break the yolk unless you don't like creamy yolk running into the corned beef hash.

Let cook until the whites are solidified and the yolk are cooked to your desired doneness. I covered mine to help the process along.

Serve with a cheddar biscuit and French press coffee. YUM!

Corned beef melt
Inspired by the Summer Reuben at The Weekend Pub

2 slices bread
1 pats butter, melted
Corned beef, sliced
Swiss cheese
Spicy brown mustard
2 tbsp shredded cabbage
  1. Preheat a large frying pan or griddle.
  2. Butter one side of each slice of bread. Spread mustard on the other sides.
  3. Put cheese on the bottom and beef on top of that and grill on both sides.
  4. Add the cabbage last so it stays cold and refreshing. I actually cooked the sandwich, then when I pulled it out of the pan, I opened it and added the cabbage.

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