February 27, 2018
Celebrate St. Patrick’s Day with 5 Corned Beef Recipe Mash Ups
Whether it’s your first time hosting St. Patrick’s Day or you’re a seasoned pro, switch things up this holiday with any of these fun leftover corned beef recipe mashups!
Slow Cooker Corned Beef and Cabbage
- 1 corned beef brisket, trimmed (3 pounds)
- 1 large onion, quartered
- 2 tbsp Pickling Spice
- 2 cloves garlic, Minced
- 2 tbsp ShopRite Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 1/2 cups beef broth
- 8 small red potatoes, halves
- 2 cups baby carrots or 8 carrots, peeled and cut into 1 1/2-inch pieces
- 1 small head cabbage, cored and cut into 8 wedges
- Trim off any visible fat from the beef. Add onion, potatoes and carrots to the bottom of a 6 quart slow cooker and then place beef on top. In a small bowl, combine pickiling spice, garlic, Worcestershire sauce, mustard and broth. Pour this over the corned beef.
- Cover and cook on LOW for 8-10 hours or on high for 4-5 hours.
- In the last hour of cooking, remove the lid and carefully add the cabbage.
- When done, remove beef from the crock pot, discard the cooking liquid, and slice meat across the grain. Serve alongside vegetables
Using an Instant Pot? Follow directions as you would for the slow cooker, but put your Instant Pot vent to “sealing” and cook on Manual at High Pressure for 70 minutes followed by Natural Release for about 15 minutes. Open carefully, add in cabbage, and pressure cook on Manual at High Pressure for 2 – 3 minutes, followed by a Quick Release.
The Next Morning: Corned Beef Hash and Eggs
- 1 package (32 ounces) ShopRite frozen cubed hash browns
- 1-1/2 cups chopped onion
- 1/2 cup canola oil
- 4 to 5 cups chopped cooked corned beef
- 1/2 teaspoon salt
- 8 large eggs
- Salt and pepper to taste
- 2 tablespoons minced fresh parsley
- In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
- Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley. Yield: 8 servings.
Lunch Break: Reubens
- 4 tbsp butter, softened
- 8 slices rye bread
- 1/2 cup ShopRite Thousand Island dressing
- 1 lb thinly sliced corned beef
- 1/2 cup sauerkraut
- 1/4 lb sliced deli Swiss cheese
- Spread butter on 1 side of each bread slice. Spread dressing on other side of 4 bread slices.
- On top of dressing arrange corned beef, sauerkraut and cheese. Top with remaining bread slices, buttered side up
- Heat a heavy skillet over medium heat. Cook sandwiches in batches until toasted and cheese is melted, about 2 minutes per side.
Dinner: Corned Beef and Cabbage Soup
- 1 tbsp. olive oil
- 3 carrots, chopped in rounds
- 2 stalks celery, chopped
- 2 leeks, chopped
- 4 cloves garlic, minced
- ½ tsp. pepper
- ½ tsp. salt
- ½ tsp. onion powder
- ¼ tsp. garlic powder
- 1½ c. cooked corned beef, shredded
- 5 c. stock
- 3 c. water
- 1 bay leaf
- 2 tbsp. parsley, minced
- ½ head cabbage, chopped
- 3 small or medium red potatoes, cubed (skin on or off)
- In a stockpot or Dutch oven, add the olive oil and heat over medium low. Add the carrots and celery and cook until tender, about 6 minutes. Add the leek and garlic, cook until translucent.
- Sprinkle in the pepper, salt, onion powder and garlic, then add the cooked corned beef. Pour in the stock, water, bay leaf and parsley and bring to a boil. Once the mixture is boiling, add the potatoes and cook for 30 minutes, then add the cabbage and simmer for an additional 15 minutes or until everything is fork tender.
Late Night Snack: Corned Beef Poutine
- 1 package ShopRite Frozen French fries
- 1-2 cups leftover corned beef
- 1/2 cup beef gravy
- 1 cup cheese curds
- Cook French fries according to package directions. Meanwhile, in 10-inch cast-iron skillet, heat corned beef 5 to 7 minutes or until lightly browned. Remove from heat
- Add cooked French fries to oven-safe ramekins or bowls. Top with warmed corned beef, gravy and cheese curds. Place under broiler, 3 inches from heat source and broil 3 to 4 minutes or until cheese is lightly browned.