For the bread, I use Ciabatta (
PREPARE your favorite recipe for seasoned mashed potatoes, to yield
br>In food processor, pulse corned beef, onion, and garlic until they
Preheat oven to 375 degrees.
Lightly coat a 9 inch casserole pan with butter.
Combine leftover corned beef, potato, evaporated milk, onion, bell pepper, parsley, Worcestershire, paprika, jalapenos, and pepper.
Pour into prepared dish.
Place in middle of oven and bake for 15 minutes.
Make 4 small indents in the hot hash and place one egg in each.
Continue to bake 20 minutes.
Top with cheese and bake 5 minutes or till melted and egg are to likings.
Remove and let set for 5 minutes.
eturn to saucepan; stir in corned beef and onions.
Mix soup
Warm corned beef in a small bowl in microwave on High, 30 seconds to 1 minute.
Heat a skillet over medium heat. Place 1 tortilla in the hot skillet. Sprinkle with Monterey Jack cheese, corned beef, and green chilies.
Top with the other tortilla. Heat until bottom tortilla is golden brown, 2 to 4 minutes . Carefully flip and heat until other side is golden brown and cheese is melted, 2 to 4 minutes. Cut in half to serve.
Spray a skillet with light oil.
Add the potatoes, peppers, onions, mushrooms and corned beef to the skillet and just heat until warm through - do not overcook.
Beat the eggs and water together.
Pour into the skillet over the beef & veggies using medium heat.
Stir gently as the eggs begin to cook lifting them from the bottom of the pan letting the uncooked eggs flow under.
When cooked serve with whole wheat toast and , if you wish some fresh sliced tomato.
In a small bowl, mix mustard, mayonnaise and horseradish (if desired).
Place 6 slices of rye bread on a tray.
Make sandwiches by placing 3 slices of corned beef, 1 slice of Swiss cheese and 1 tablespoon sauerkraut on each slice of bread.
With a knife, spread some of the mayonnaise mixture on a slice of rye bread and place on top, completing the sandwich.
Butter both sides of sandwich and lightly grill until Swiss cheese has melted.
Serve hot.
Place sliced onion in large slow cooker, adding 1 cup of water.
Sprinkle lemon pepper liberally over corned beef and place on top of onion.
Cover and cook on low for 7-9 hours.
Remove corned beef from slow cooker and place in ovenproof pan.
Preheat oven to 375 degrees.
Prepare glaze by combining all ingredients and spoon over corned beef.
Bake for 30 minutes and baste occasionally with glaze.
immer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper
Put veggies in crock pot. Puncture seasoning packet and place on top.
Put corned beef in, fat side up and add 1.5-2 cups water.
Cook 8-10 hours on low.
Add cabbage, pressing into liquid, and cook an additional 2-3 hours on high.
For the sauce:.
Combine in small saucepan, bring to simmer, season with salt & pepper, and serve.
Preheat oven to 350\u00b0F
Use either a food processor or a sharp knife to mince the leftover roast beef.
Add the beef, potatoes, and carrots to a roasting pan. Drizzle with the leftover gravy.
Bake in oven for about 15 minutes, or until hot.
Put all ingredients except cabbage wedges in Crock Pot in order listed.
Cover and cook on Low 10-12 hours or High 5-6 hours.
Add cabbage wedges to liquid, pushing down to moisten, after 6 hours on Low or 3 hours on High.
Note: Vegetables may be varied, or omitted for plain corned beef.
Note: To prepare more cabbage than Crock Pot will hold with large brisket, cook it separately in skillet. Remove 1 cup of broth from Crock Pot during last hour of cooking. Pour over cabbage wedges in skillet. Cover and cook slowly for 20-30 minutes.
------------Selecting the corned beef brisket------------.
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Wash corned beef under cold water and put
old water to completely cover beef. Add onion, vinegar, sugar,
large, deep saucepan cover corned beef with cold water and add
Place corned beef, onion, carrot, vinegar, cloves and
emaining olive oil and sear Beef Brisket on both sides. Add
In a 4 to 6-quart slow cooker, combine the corned beef, potatoes, cabbage, carrots, onions, chicken broth, and cream of potato soup. Cover and cook on LOW for 4 to 5 hours, stirring about halfway through cooking. Add 1 cup of half-and-half and salt and pepper, to taste. Cover and cook for 25 minutes longer. Add more milk or more half-and-half to thin slightly, if desired.