Innovative Recipes with St. Patrick’s Day Corned Beef “Leftovers”

Reubens come to mind first—arguably one of America’s greatest sandwiches. An improbable but incredibly successful combination—corned beef (or pastrami), Swiss cheese, sauerkraut, Thousand Island dressing, all on rye bread—it was allegedly a New York Jewish deli owner, Arnold Reuben, who put them all together in 1914.

*The prospect of Steven’s delectable Corned Beef Hash is reason enough to put your feet on the floor in the morning, especially if you’ve had one too many green beers or Irish whiskeys. Smoked meat, root vegetables, and eggs are amazing. Check out this recipe for Pastrami Hash. Just replace Pastrami with Corned Beef.

*And here’s a stunning combo—Reuben-inspired ingredients stuffed in a pork loin roast. This dish will impress anyone at your table. Thanks to its clean cylindrical shape and lack of bones, loin is easy to butterfly and stuff. I call for pastrami in this recipe, but corned beef works just as well.

*Kung Pao Corned Beef: If you have enough corned beef to dice, then this might be the recipe for you. The restaurant Mission Chinese (San Francisco) is a long way from Ireland, but it’s dishes make you glad there’s such a thing as fusion food.

You’ll also enjoy our other ideas for corned beef leftovers:

*Smoke-roast baking potatoes on your grill (russets work well) at about 400 degrees. Use whatever wood chips (soaked and drained) or wood chunks you have. Rub the potatoes with olive oil, then season with coarse salt and pepper or your favorite rub. Smoke-roast for about an hour, or until tender. Let cool for a few minutes. Halve the potatoes. Scoop out the potato halves, then mix with diced corned beef, grated Swiss cheese, and drained sauerkraut. Return to the grill for about 20 minutes, or until the filling is hot. Serve with a drizzle of Thousand Island dressing or sour cream.

*Follow Steven’s recipe for Deviled Eggs, then top with finely chopped corned beef and sauerkraut.

*Smoke cream and then make a corned beef chowder.

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