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
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
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
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
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.