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.

Corned Beef Cabbage Rolls

For this recipe, you will need a large, fresh head of green cabbage, a jar of sauerkraut, an onion, garlic, 1 pound of ground beef, 4 crimini mushrooms, and tomato ketchup along with your St. Patrick’s Day leftovers.

Core the cabbage and place core-side down into boiling salted water for about 10 minutes or until cabbage is blanched completely; remove and drain on a large baking sheet. While cabbage drains, minced onion, garlic, and mushrooms, then cook until soft with 1 tablespoon of vegetable oil. Transfer cooked veggies to a large mixing bowl and cool briefly; while veggies cool, finely mince leftover corned beef. Gently mash any remaining cooked potatoes and carrots as well. When cool, add ground beef, chopped corned beef, ketchup, and about 1 ½ cups mashed potatoes and carrot. Season liberally with salt and black pepper, then mix by hand to combine. Pull off outer cabbage leaves and reserve, then pull off remaining leaves. To roll, place a heaping quantity of filling at the base of the cabbage leave and roll away from yourself, tucking the ends. Place finished roll seam-side down in a 9×13 baking dish; repeat with remaining filling until finished. Top finished cabbage rolls with an even layer of sauerkraut. Cover with reserved cabbage leaves, then cover pan tightly with foil. Bake at 350 degrees for 90 minutes, and serve with Thousand Island Dressing for dipping.

Irish Twice-Baked Potatoes

Here, you’ll need your leftover corned beef and cabbage plus 4 Russet potatoes, 1 cup shredded sharp cheddar, ½ cup chopped chives, heavy cream, and unsalted butter. Scrub the potatoes and poke each several times all over with a fork or sharp knife, then wrap tightly in foil. Place on the top oven rack and bake at 400 degrees for about 45 minutes or until potatoes are fork tender. Remove from oven and set aside. While potatoes cool, finely chop cabbage and corned beef and add to a large mixing bowl. When potatoes are cool enough to handle, make a slit in each, scoop out the insides, and add to cabbage and corned beef, making sure to leave the skins intact. Add cheese and chives, then add butter, cream, salt, and pepper to taste. Scoop filling into reserved potato skins, then place on baking tray.

Lower the oven to 350 degrees, and bake uncovered for 15 to 20 minutes.

Reuben Calzones

This one’s easy – all you need are leftover corned beef, sauerkraut, 2 cups grated gruyere cheese, and some Oliver’s Own Pizza Dough! Separate the pizza dough into 2 equal pieces, then roll each in 10 inch circles on a floured work-surface. Leaving a 1 inch edge, spread corned beef, sauerkraut, and cheese on half of each dough circle; fold other half of dough over filling, and pinch to seal. Dust a baking tray or preheated pizza stone lightly with cornmeal, then transfer calzones to prepared tray or stone and place in oven. Cut 2 small slits in each to vent, then bake at 425 degrees for 20 minutes or until dough is crisp and filling is steaming. Serve with Thousand Island Dressing for dipping.

 

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