Corned Beef 3 Ways: Making the Most of Your St. Paddy’s Leftovers

Corned beef sandwiches are all well and good, but this St. Patrick’s Day, put your creativity to the test with these three recipes made with your leftover Oliver’s corned beef!

It’s nearly St. Patrick’s Day again, and along with the green beer and shamrocks, we know there’s going to be positively piles of leftover corned beef and cabbage ripe for the cooking. Now, while there’s nothing wrong with a corned beef sandwich or a Reuben, we here at Oliver’s know that there’s so much more this humble cut of beef is capable of. Whether it’s a fresh take on a classic dish or something entirely out of the ordinary, there is so much more than a sandwich-worth of potential in every corned beef brisket! Here are three of our favorite recipes, and for how to make your own corned beef from scratch, check out our recipe HERE, or check out our guide to everything corned beef HERE.

Easy Irish Nachos

For this, you’ll need shredded sharp cheddar cheese and thick-cut potato chips in addition to your leftovers. Preheat the oven to 350 degrees F; while it’s heating, shred your leftover corned beef and then chop until it’s in small, bite-sized chunks. You’ll also want to finely shred any leftover cabbage, or shred half a head of fresh cabbage and set it aside. Spread an even layer of potato chips on a baking sheet, then top with corned beef and cabbage; cover everything with a generous layer of cheese and bake until the cheese is melted and the corned beef and cabbage are heated through. These are great on their own, or serve them with Guinness gravy for a creative taste of the Emerald Isles!

Corned Beef and Cabbage Pie

Typically made with canned corned beef, we step it up a notch by using homemade leftovers!

To make the pie crust, cut together 2 ½ cups of pastry flour, 1 teaspoon of salt, and 1 cup of very cold butter with a pastry cutter or a fork; work until the mixture resembles the consistency of sand, then carefully add in 4 to 8 tablespoons of ice water, adding each tablespoon individually. Continue until a rough dough begins to just come together, then work with your hands until the dough is smooth and cohesive. Wrap it in plastic and allow it to chill for at least an hour. In the meantime, preheat the oven to 400 degrees F. To make the filling, chop leftover corned beef, cabbage, and other veggies into bite-sized pieces; you’ll also need to chop 2 stalks of celery, an onion, and 4 cloves of garlic. Saute these fresh veggies in large frying pan with about a tablespoon of butter, and when they’re soft, add the leftovers and continue cooking until the leftovers are heated through. Add 2 tablespoons of butter, stirring to evenly coat the filling, then add 2 tablespoons of flour; continue cooking until the flour has lost its raw flavor. Add 1 ½ cups of beef broth, stir the whole mixture to combine, and then allow it to thicken for about 20 minutes. Season it with salt and pepper, and remove the filling from the heat, allowing it to cool slightly.

Separate the chilled pie dough into 2 equal balls and roll out to fit a 9 inch diameter pie pan; place the dough for the bottom crust into a well-greased pie pan and press into the pan. Fill with beef and veggie mixture, reserving any excess gravy to use as sauce later, then top with second piece of dough; trim any excess dough to use as decoration and cut several vents for steam. You can apply an egg wash at this time or simply bake for 30 to 35 minutes. Give your pie 10 minutes of rest after baking to allow the filling to set, then serve with any reserved gravy.

Irish Baked Potato Soup

This is another recipe that’s going to call for shredded cheese, about a cup in total, as well as a cup of heavy cream. Remove any skins from leftover potatoes or scrub and skin 3 large Russet potatoes; set these in a bowl of water until needed. Chop leftover corned beef into bite-size chunks along with an onion and 3 cloves of garlic. In a large, deep pot, saute the corned beef until it is golden brown and crispy, then remove it from the pan and drain. In the remaining fat, saute the onion and garlic until the onion has softened and the garlic is fragrant; add 4 cups of chicken stock and bring to a boil. If you’re using fresh potatoes, add them to the stock and boil them for about 10 minutes or until fork tender. If using leftover potatoes, add to the stock and heat until warmed through.

Mash with a potato masher or puree with an immersion blender until the soup is smooth in texture and no lumps of potato remain. Stir in 1 cup of cream, then add the cheese one handful at a time until fully combined with the soup. Finish with the crispy corned beef just be serving. This goes brilliantly with fresh chives or scallions, and if you’re feeling extra naughty, top it with fresh bacon crumbles!

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