Ideas for St. Patrick’s Day Leftovers

St. Patrick’s Day is over, though you might have a hard time telling by looking in my refrigerator: No beer and lots of corned beef and cabbage leftovers. Blame it on the leprechauns or the fact that I overdid it on the corned beef. Regardless, I have my work cut out for me to try to breathe new life into all this leftover brine-cured beef.

Fortunately, I have a few recipes that are perfect for leftover corned beef and cabbage. If you gorged on the traditional St. Patrick’s Day fare last night, and still have a hankering for the pickled meat, then you might consider whipping up the following dishes:

CORNED BEEF AND CABBAGE SALAD

Ingredients:

12 ounces cooked corned beef brisket, coarsely chopped

5 cups thinly sliced cabbage (about 1 pound)

5 cups mixed salad greens (about 3-1/2 ounces)

3/4 cup reserved roasted parsnips

3/4 cup reserved roasted carrots

1/2 cup toasted chopped walnuts

Salt and pepper

Directions:

Combine corned beef, cabbage, greens, carrots, parsnips and walnuts in large bowl.

Add your favorite citrus-based salad dressing. Toss to coat evenly.

Season with salt and pepper before serving.

CORNED BEEF AND CABBAGE SOUP

Ingredients:

1 cup finely chopped onion

2 cups chopped cabbage

1 cup finely chopped celery

6 tablespoons butter

2 teaspoons garlic salt

1 teaspoon black pepper

4 tablespoons flour

2 cups shredded of finely chopped corned beef

1 (14-ounce) can sauerkraut, drained

8 to 10 cups milk

2 tablespoons chicken soup base

4 cups shredded Swiss cheese, divided

1/4 cup ketchup

1 tablespoon horseradish

Fresh chopped parsley

Rye bread croutons

Directions:

In a large pot, saute onions, celery and cabbage in butter until tender. Season with garlic salt and pepper. Add flour, stirring constantly. Cook for about a minute.

Gradually stir in 8 cups of milk and soup base and bring to a boil, whisking often.

Reduce heat to low, and simmer until it starts to thicken.

Turn heat way down and add ketchup, corned beef, sauerkraut, horseradish, and 3 1/2 cups cheese. Stir until cheese melts.

Serve with extra shredded Swiss cheese and chopped parsley.

Top with croutons before serving.

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Michele Cheplic

About Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism. She spent the next ten years as a television anchor and reporter at various stations throughout the country (from the CBS affiliate in Honolulu to the NBC affiliate in Green Bay). She has won numerous honors including an Emmy Award and multiple Edward R. Murrow awards honoring outstanding achievements in broadcast journalism. In addition, she has received awards from the Aircraft Owners and Pilots Association for her reports on air travel and the Wisconsin Education Association Council for her stories on education. Michele has since left television to concentrate on being a mom and freelance writer.

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