On St. Patrick’s Day, getting swept up in the festivities is easy. The best way to celebrate the holiday is with family, friends, and a heaping plate of Texas Style Corned Beef. But if you’re cooking a whole brisket, you’ll need a plan for all the leftovers. Here at Texas Beef Company, we’ve got you covered with our Best Classic Recipes for Leftover Corned Beef.
Leftover Corned Beef – Ruben Sandwiches
One of the best recipes for leftover corned beef is definitely a Reuben sandwich. Our take on this deli icon consists of Texas Style Corned Beef, Gruyère cheese, sauerkraut, and thousand island dressing.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 Minutes
Yield: 4 Sandwiches
Though a leftover corned beef Ruben may be enjoyed hot or cold, we prefer serving it hot. The meat and kraut are pre-heated, then piled high on crispy, buttery rye bread. The melty cheese and the tangy sauce combine into a truly irresistible sandwich.
- 1 lb Premium Quality Texas Corned Beef Brisket
- 8 slices Gruyère cheese
- 2 cups fresh sauerkraut, drained
- 8 slices seeded or marble rye bread (your choice)
- 4 tbsp unsalted butter, room temp
- 4 tbsp thousand island dressing
- In a microwave-safe dish, heat your leftover corned beef and sauerkraut for 2 minutes on cook power five. Stir and check for warmth. Continue heating if necessary but do not overcook. Set aside to stay warm.
- Preheat a skillet over medium heat.
- Cover a sheet pan with nonstick foil.
- Lightly butter one side of each slice of bread and set them on the sheet pan, buttered side down.
- Add the sandwich fillings to each piece of bread, starting with the cheese, then the meat, sauerkraut, and thousand island dressing. Press two of the topped slices together to create a sandwich.
- In your preheated skillet, cook each sandwich for about 4 minutes per side. Check that the bread toasts and doesn’t burn. Adjust heat as needed.
Enjoy with a dill pickle spear and some crispy potato chips.
Leftover Corned Beef – Corned Beef Hash
One of the most effective cures for a late-night St. Patty’s celebration is a hearty breakfast of corned beef hash made with leftover corned beef. The hearty potatoes add bulk, the red peppers add sweetness, and the runny fried eggs round out this perfect breakfast.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Type: Breakfast or brunch entrée
Yield: 2 servings
One thing to remember with this recipe: be sure to use a nonstick frying pan or a seasoned cast iron skillet. This will ensure a good sear on the leftover corned beef and the potatoes without a laborious cleanup.
Here’s everything you’ll need:
- 1 lb leftover Premium Quality Corned Beef Brisket, shredded
- 1 lb potatoes, diced into bite-sized pieces
- 1 medium yellow onion, diced
- 1 medium red bell pepper, cored, seeded, and diced
- 1 small jalapeno, cored, seeded, and finely diced
- 2 tbsp butter
- 2 tbsp fresh parsley leaves
- 1 tbsp seasoned salt
- 4 fried eggs, for serving (optional)
Here are the steps to prepare Corned Beef Hash:
- Preheat a large, nonstick pan over medium-high heat
- Melt the butter in the pan. Add the diced potatoes and seasoned salt. Brown the potatoes for 6 – 8 minutes, stirring occasionally.
- Add the onion, bell pepper, jalapeno, and Premium Quality Texas Corned Beef Brisket to the pan.
- Continue cooking the potatoes with the veggies and meat. The goal is to caramelize the onions, crisp the beef, and finish browning the potatoes. This should take 5 – 7 more minutes or until the potatoes are crunchy on the outside and fork-tender on the inside. (For extra crispy hash, use a spatula to smoosh everything down as it cooks. Do this every couple of minutes.)
- Finally, sprinkle the hash with parsley leaves and serve with fried eggs, ketchup, and hot sauce.
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