Leftover Corned Beef

Okay, beef is a little pricey these days, but it may be worth stretching your budget to buy a seasonal corned beef.

The easiest way to cook it is in a slow cooker with the spices that come in a pack with the meat.  About half way through the cooking process, add your potatoes.  Sometimes you hear them called “new potatoes” but really they are just small in size and have thin skins, but are fully mature.  Around 30 minutes before serving, remove the corned beef and allow it to rest on a cutting board.  This will allow the juices to recirculate.  While the meat is sitting, add your hunks of cabbage to the still hot water and potatoes in the slow cooker.  This will give the cabbage the same flavor profile as the meat and potatoes.  It won’t need to be in any longer than the half hour to warm it through so that it is not hard but still has a bit of crunch.  Don’t overcook the cabbage or it will be limp and unappetizing.

Dealing with leftovers can be a little touchy since you don’t really just want a repeat of the main meal.  Here are some suggestions.

Reuben

A classic is the Reuben sandwich.

Ingredients:

• 2 slices rye bread
• 2 tablespoons Russian dressing
• 1/4 pound corned beef, thinly sliced
• 2 to 3 slices Swiss cheese
• 1/4 cup sauerkraut
• 1 tablespoon butter, softened

Directions:

Spread about 1 tablespoon of Russian dressing over each slice of bread.  Add corned beef slices.  Add cheese slices.  After draining the sauerkraut in a colander and squeezing any excess moisture, add it to the sandwich.  Cover with the remaining slice of bread.

Butter the outsides of the bread slices and place in a heavy skillet and cook until the exterior of both sides of the sandwich is golden brown.

Variations:  The same sandwich without kraut is called a Rachel.  Replace the Russian dressing with Thousand Island or a combination of 1 tablespoon ketchup, 1 tablespoon mayonnaise and 1 teaspoon dill pickle relish.  Substitute Muenster, Emmental, or Gruyere cheese.

Egg Rolls

If you are interested in a little flavor fusion, turn those leftovers into a snack or appetizer.

Ingredients:

• Canola oil, for frying
• 1 large egg white only (save the yolk for tomorrow’s omelet), whipped for egg wash
• ½ pound corned beef
• ½ pound Swiss cheese
• 12 Chinese-style egg roll wrappers
• ½ cup sauerkraut, drained and as much excess liquid removed as possible
• Russian dressing as a dipping sauce

Directions:

• Finely dice the corned beef and Swiss cheese and combine with thoroughly drained kraut. If you prefer, replace the sauerkraut with finely diced Napa cabbage.
• Place each egg roll wrapper with the corners making a diamond shape.
• Spread a small amount of filling, leaving an inch of empty space on each side.
• Roll the corner closest to you over the filling and slightly tuck it under the filling. Brush the egg wash on the open space.  Fold forward again and seal the remaining flap with egg wash. Read the instructions on the egg roll wrapper package.
• Have the canola oil heated to about 350 degrees in a large skillet.
• Fry the assembled egg rolls a few at a time (don’t over fill the skillet) a minute or two per side or until the exterior is golden brown.
• Serve with dressing for dipping.

Corned Beef Hash Quiche

Prepare a standard pie crust, or use store-bought.  As an alternative, use thawed frozen hash browns as the bottom crust.  Place chopped corned beef as the bottom layer.  Use your favorite combination of eggs and milk.  Use Swiss cheese in the egg mixture.  Bake as usual until the mixture is thoroughly done.  Serve with a tossed salad.