Delightful Leftover Cooked Corn Beef Recipes
We all know the feeling of having leftover cooked corn beef from dinner the night before. What to do with it? Don’t worry, there are plenty of delicious recipes to use up that leftover cooked corn beef so it doesn’t go to waste. Here are some of our favorite recipes that will make your leftover cooked corn beef flavorful, satisfying, and enjoyable.
Corn Beef Hash
Description:
This classic corn beef hash recipe is a great way to use up your leftover cooked corn beef. It’s flavorful, comforting, and sure to be a hit with the whole family.
Ingredients:
- 2 tablespoons of olive oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 2 potatoes, peeled and diced
- 2 cups of cooked corn beef, diced
- 2 tablespoons of Worcestershire sauce
- Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic to the skillet and cook until the onion is translucent, about 5 minutes.
3. Add the potatoes and cook for an additional 5 minutes.
4. Add the cooked corn beef, Worcestershire sauce, salt, and pepper to the skillet and cook for another 5 minutes, stirring occasionally.
5. Reduce the heat to low, cover the skillet, and cook for an additional 10 minutes, stirring occasionally.
6. Serve the corn beef hash with your favorite sides.
Equipment:
- Large skillet
- Knife
- Cutting board
- Spatula
Notes:
- You can substitute the potatoes for sweet potatoes or any other type of potato.
- You can add other vegetables to the hash such as bell peppers, mushrooms, or tomatoes.
Nutrition:
Calories: 320
Protein: 14 g
Fat: 14 g
Carbohydrates: 32 g
Fiber: 3 g
Corn Beef Sandwich
Description:
This simple and delicious corn beef sandwich is a great way to use up your leftover cooked corn beef. It’s packed with flavor and a perfect lunch or dinner option.
Ingredients:
- 4 slices of bread
- 2 tablespoons of mustard
- 2 cups of cooked corn beef, thinly sliced
- 1 small onion, thinly sliced
- 4 slices of cheese
- Salt and pepper to taste
Instructions:
1. Spread the mustard on one side of each slice of bread.
2. Layer the corn beef, onion, cheese, and salt and pepper on two slices of the bread.
3. Top with the remaining two slices of bread, mustard side down.
4. Heat a large skillet over medium heat and add the sandwiches to the skillet.
5. Cook the sandwiches on both sides until the cheese is melted and the bread is golden brown, about 5 minutes per side.
6. Serve the sandwiches with your favorite sides.
Equipment:
- Large skillet
- Knife
- Cutting board
- Spatula
Notes:
- You can add other toppings to the sandwiches such as lettuce, tomatoes, or pickles.
- You can use any type of cheese for the sandwiches.
Nutrition:
Calories: 600
Protein: 24 g
Fat: 25 g
Carbohydrates: 68 g
Fiber: 4 g
Corn Beef and Cabbage Soup
Description:
This hearty and comforting soup is a perfect way to use up your leftover cooked corn beef. It’s packed with flavor and sure to be a hit with the whole family.
Ingredients:
- 2 tablespoons of olive oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 4 cups of chicken broth
- 2 cups of cooked corn beef, diced
- 1 head of cabbage, shredded
- 2 carrots, peeled and diced
- 2 potatoes, peeled and diced
- 2 bay leaves
- Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic to the pot and cook until the onion is translucent, about 5 minutes.
3. Add the chicken broth, cooked corn beef, cabbage, carrots, potatoes, bay leaves, salt, and pepper to the pot.
4. Bring the soup to a boil, reduce the heat to low, and simmer for 30 minutes.
5. Serve the soup with your favorite sides.
Equipment:
- Large pot
- Knife
- Cutting board
- Spoon
Notes:
- You can substitute the potatoes for sweet potatoes or any other type of potato.
- You can add other vegetables to the soup such as bell peppers, mushrooms, or tomatoes.
Nutrition:
Calories: 320
Protein: 14 g
Fat: 14 g
Carbohydrates: 32 g
Fiber: 3 g
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