5 Corned Beef Recipes That Make Use of This Ingredient in Different Ways | Life Hacks and Tips
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5 Corned Beef Recipes That Make Use of This Ingredient in Different Ways

Despite what everyone believes, corned beef is not an Irish national dish and neither is it related to St. Patrick’s Day. In the 18th century, corned beef simply became a traditional dish and was served at weddings and other events with mashed potatoes, green cabbage and gravy. The reason why most people think that this recipe belongs to the Irish is because Ireland was the biggest corned beef exporter till 1825.

Today, corned beef is considered an Irish-American dish. Many changes have been made to the original corned beef recipe. One of the best things about corned beef is that it can be eaten at breakfast, lunch and dinner. Following are different ways you can eat corned beef and five delicious recipes on how to cook it:

Smoked Corned Beef with Cabbage and Potatoes

Beef briskets and a smoker are the highlight of this recipe. This recipe is pretty simple to cook and the side of veggies compliments the entire meal. The smoker adds extra flavour to the meat, which makes it taste all the more better.

Ingredients

For Cabbage and Corned Beef

  • Lean corned beef brisket: 4 pounds
  • Pickling spice: 3 tbs
  • Rutabaga: 1
  • Carrots: 1 pound
  • Fingerling potatoes: 1 ¼ pounds
  • Leek (light-green and white parts only): 1
  • Savoy cabbage: ½

For Horseradish Cream

  • Sour cream: 1 cup
  • Prepared white horseradish: 6 tbs
  • Chopped dill pickle: 1 tbs
  • Fresh green onion tops (chopped): 1 tbs

Directions

  • In a large cooker, place the corned beef and rub pickling spices on it
  • Chop all the veggies, except for the cabbage, in 4 pieces and layer them on top
  • Add 5 cups hot water in the cooker
  • Slow down the heat and let the beef cook for 8 hours
  • In the last hour, place the smoker filled with your favourite wood chips in the oven
  • In a bowl, whip all the ingredients of the horseradish cream. Cover with a plate and place in the fridge for 2 hours
  • Take out the vegetables and meat from the cooker and allow them to cool down
  • In a bowl, pour 2 cups of the liquid from the slow cooker, add the cabbage and microwave for 10 minutes
  • Use a sharp knife to slice the corned beef into thin strips
  • Place the vegetables and corned beef strips on a plate, drizzle them with the horseradish cream and serve

Corned Beef with Eggs

This recipe is quite easy to make and can be enjoyed for breakfast and dinner.

Ingredients

  • Corned beef: 8 ounces (must be thinly sliced and cut into wide strips)
  • Olive oil: 2 tbs
  • Potatoes: 2 (peeled and cut)
  • Onion: 1 (chopped)
  • Salt and pepper to taste
  • Red bell pepper: 1 (chopped)
  • Prepared horseradish: 2 tbs
  • Worcestershire sauce: 1 tbs
  • Heavy cream: ¼ cup
  • Egg: 2

Directions

  • In a skillet, heat oil over medium heat. Throw in the chopped potatoes and cook for 12 minutes until golden
  • Season the potatoes with salt and pepper and add onion. Cook for 5 minutes
  • Add horseradish, bell pepper and Worcestershire sauce. Stir for 5 minutes and then add the corned beef
  • Add beef strips and cream into the skillet and cook for 4 minutes 
  • In a separate frying pan, crack two eggs and fry them
  • Plate the eggs and corned beef mixture, and serve immediately

Corned Beef with Pasta

Corned beef with pasta is a saucy and delicious mess that makes you want to dig in and start shovelling the food in your mouth.

Ingredients

  • Canned corned beef: 12 ounces
  • Spaghetti: 8 ounces
  • Spaghetti sauce: 1 cup
  • Cube chicken bouillon: 1
  • Italian seasoning: 1 tsp
  • Garlic powder: ½ tsp
  • Dried minced onion: 1 tsp

Directions

  • Dissolve the cube of bouillon chicken in boiling water
  • Break the spaghetti in half and boil in water until done
  • In pan, add canned corned beef and spaghetti sauce. Stir until the water in sauce has dried and the corned beef has separated
  • Remove from heat and add garlic powder, Italian seasoning and dry onion
  • Drain the noodles and combine with the sauce

Corned Beef Sandwich

The classic Reuben sandwich is THE best corned beef in a bread recipe that requires a few condiments and you are good to go.

Ingredients

  • Rye bread: 2 slices
  • Butter: 2 tsp
  • Russian dressing: 2sp
  • Fresh sauerkraut: ¼ cup
  • Switzerland Swiss cheese: 2 thin slices
  • Corned beef (thinly sliced): ¼ pound

Directions

  • Butter both bread slices and place the bottom slice on a cold skillet (you will build the sandwich here)
  • Spread the Russian dressing first on the dry bread surface and then place the sauerkraut on top
  • Arrange both layers of cheese and beef over the sauerkraut
  • Spread the Russian dressing on the other dry side of the bread slice and place it on the corned beef
  • On medium heat, grill the sandwich until both sides turn golden brown
  • Place a plate on top of the sandwich and allow the cheese to further melt. Put weight on this plate by placing some tomatoes or another skillet 
  • Once the slices are fused together, plate the sandwich and serve immediately

Corned Beef and Grilled Cheese

The ultimate comfort food with corned beef is the grilled cheese sandwich. A few pickles on the side and you will happily demolish the sandwich in a couple of minutes.

Ingredients 

  • Sliced corned beef: 1 pound
  • Dijon mustard: 2 tbs
  • Rye bread: 8 slices
  • Italian Fontina cheese: 8 ounces sliced
  • Thinly sliced sweet onion: ½
  • Butter: 4 tbs

Directions

  • Place four bread slices on a clean work surface
  • Spoon a small amount of Dijon mustard on each slice and spread evenly
  • Top each slice with corned beef, cheese slices and onion
  • Place the top slices and press a little to make the ingredients stick
  • In skillet, melt the butter and grill the sandwiches, two at a time, on medium heat until both sides turn golden brown
  • Plate the sandwiches and cut in half
  • Add a side of French fries and serve

So, there you go… five corned beef recipes that will have you licking your fingers. Most of the ingredients are already available in your fridge and pantry so, what are you waiting for?

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