What do YOU do with leftover corned beef?

Answer 1

Oh my! Nobody has mentioned the obvious- Rueben Sandwiches?!?! Duh. Rye bread, corned beef, swiss cheese, saurkraut. serve warm. Jeez, it's the whole point of making a lot, for leftovers to make Ruebens!

Answer 2

We make corned beef hash! Chop or shred beef, warm in skillet on top of stove. To that add boiled cubed potatoes, salt and pepper to taste, and warm through. Pretty easy, and much better than the stuff in the cans. Just adjust the amount of potato to the amount of beef you have.
You could also make "wells" in the hash and cook eggs in them.

Answer 3

I always slice my corned beef and freeze it for another meal and ALWAYS reserve the juice in the freezer to use with the corned beef.

Answer 4

Make fritters - use a pancake batter and dip thick pieces of beef in batter and shallow fry in hot oil till golden. Not the best for the waist line but nice for a treat now and then.

Answer 5

1 to 1-1/2 cups DRIED black-eyed peas
1 (15oz.) can chopped tomatoes w/onion and bell pepper - or Italian style chopped tomatoes
1 (15oz.) can tomato sauce
1 to 2 cups water (as needed to make soup consistency)
1 to 2 cups coarsely chopped COOKED cabbage
1 to 2 cups coarsely chopped or shredded COOKED corned beef
1/2 tablespoon dry basil
1/2 tablespoon dry tarragon
Grated monterey jack cheese
Garlic-flavored croutons
Cover dried black-eye peas with water, about 2 inches over. Bring to a boil, boil 5 minutes, remove from heat, cover tightly, and let sit 1 hour. Drain and rinse well.

In a large soup pot, combine drained peas, chopped tomatoes, tomato sauce, and 1 to 2 cups water. Bring to a boil, lower heat and simmer until peas are soft, approximately 30 to 45 minutes. Add cabbage, corned beef, basil and tarragon, remembering to rub herbs between your palms, as you add them, to bring out the flavor. Simmer on low for anywhere up to an hour or so. I served the soup with grated Monterey Jack cheese and garlic-flavored croutons.

Sliced corned beef, homemade or from the deli
Sliced swiss cheese
Thickly sliced bread, such as Vienna
Butter, softened
Thousand Island dressing
cole slaw or saurkraut

Spread a little butter on one side of each piece of bread. Place some corned beef and cheese slices on the unbuttered side of half of the bread. Heat a large skillet over medium heat. Place the bread slices with the meat and cheese in the pan, buttered-side down. Top with the remaining bread, buttered-side up. Cover with lid and grill until lightly browned on first side. Carefully flip the sandwiches and brown the other side. Adjust the heat if the bread is browning too much before the cheese has melted. Remove from pan. Remove the top piece of bread and top the meat with some slaw; replace the bread. (If preferred, the slaw can be served on the side.) Serve immediately.

Answer 6

sandwiches and then red flannel hash.....corned beef and veggies (if you made a boiled dinner)...yummy

Answer 7

throw it away or eat it as breakfast the next morning or give it to birds to eat

Answer 8

fry it with some onions, and make a delicious sonadwich.