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Corned beef left-over

s
sasha1 Apr 28, 2008 09:28 AM

I recently made a corned beef recipe from Bon Appetit. Followed the recipe exactly but still it came out over-salty and too dry. So it didn't go that quickly fresh. Since then, I've cubed it and put it in a soup with carrots and pasta (beef noodle basically), but something about the pickling spices and allspice in the meat preparation prevented the soup from really coming together flavorwise. I still have 2 big chunks of beef left that takes into account its oversalty, pickled, dry self?

  1. k
    katecm Apr 28, 2008 09:44 AM

    What about shredding it and making a sort of corned-beef cake? Mix the shredded beef with eggs (for moisture), bread crumbs, maybe some onions or chives, etc. Form into patties and saute, and then top with Russian dressing? Not sure how they'd turn out, but it might help to overcome the dryness, and the eggs and bread may help to make up for the saltiness by thinning it out a bit.

    7 Replies
    1. re: katecm
      g
      Gail Apr 28, 2008 10:16 AM

      Why not just a corned beef sandwich? Use the beef sliced thinly, kraut (drained) Swiss cheese, bread buttered on both sides of sandwich and grilled. Or..beef, kraut, 1000 island or Russian dressing on plain rye. Make hash; onions, beef, potatoes and serve topped with a medium fried egg.

      1. re: Gail
        s
        sasha1 Apr 28, 2008 10:39 AM

        I served it as sandwiches on the first day. But as a leftover, it's really, really dry. Like I can't slice it without it falling apart dry. I might give the hash a go too. I have enough beef left to probably make 2 different preparations.

        1. re: sasha1
          Morganna Apr 30, 2008 01:18 PM

          maybe try something like corned beef gravy over biscuits, in the same way you'd do sausage gravy over biscuits, only add some spice to it too. :)

        2. re: Gail
          r
          renov8r May 6, 2008 02:08 PM

          If you don't want hash another great brunch option is chipped beef. I know it is staple of military recruits, but what is not like about a bechamel, and beef? Fancy it up with asparagus tips and chives, served over some crumpets and no one will suspect that this is a way to "get rid" of anything...If you don't want hash another great brunch option is chipped beef. I know it is staple of military recruits, but what is not like about a bechamel, and beef? Fancy it up with asparagus tips and chives, served over some crumpets and no one will suspect that this is a way to "get rid" of anything...

        3. re: katecm
          s
          sasha1 Apr 28, 2008 10:38 AM

          That's actually sounding pretty good...

          1. re: sasha1
            g
            Gail Apr 28, 2008 10:53 AM

            sasha1, if you have enough beef, the hash/egg would make a lovely brunch for company with fresh fruits, toasted English muffins, whatever. Seve four and you will be forever rid of the problem. You could even make the hash ahead and if it seems dry at serving time, add a sprinkle of chicken broth.

            I would also do a cheese board with this brunch, maybe 3 different kinds. I think it would complement all three items on the menu. AND, of course Bloody Marys, mimosas...

            1. re: Gail
              Will Owen Apr 28, 2008 02:40 PM

              My favorite article on hash, from an old Kenneth Roberts Reader, calls for just enough cream to moisten and bind the very finely-chopped meat and potatoes, and then cooking it for a long time over an even medium heat - like on an old flat-top range, though an iron flame-tamer would do - in an iron skillet until it's cooked through and has a good crust on the bottom. The hash is then folded over like a big puffy omelet and served. With ketchup, but then Roberts was a down-Easter from Maine. I have to admit I've never actually gotten this to work as well as it should, but I've had some really tasty hash.

        4. g
          gordeaux Apr 28, 2008 11:37 AM

          since it's overly salty, make a hash with potatoes.

          1. kc girl Apr 28, 2008 02:24 PM

            Make a casserole with it with potatoes, cabbage and cheese.

            Alter Tyler Florence recipe (see, http://www.foodnetwork.com/food/recip...) and substitue the corned beef for the bacon. That is, use about 1 cup of shredded corned beef instead of 1 slab of bacon.

            And, substitue a less salty cheese than the Parmesan >> Jack cheese would work or gruyere or even Swiss. I use a sharp celtic cheddar, but again, maybe make it milder.

            And, wilt the cabbage in unsalted chicken broth (and the butter) if you have no bacon grease or prefer none.

            1. alkapal Apr 30, 2008 09:44 AM

              make a reuben casserole, but since you've got lots of salty beef, rinse the kraut a little more. http://www.google.com/search?client=s...

              also, chop some cabbage, add it to the chopped beef, and add some unsalted chicken stock. simmer for a bit. a good, easy soup!

              2 Replies
              1. re: alkapal
                s
                sasha1 Apr 30, 2008 11:22 AM

                Thanks for all the suggestions everyone. What I made was a cross between a hash and a russian meat/rice pilaf called plov. I sauteed chopped onions and carrots, added shredded beef, then leftover sticky rice. I mixed so all was incorporated together, then flattened it onto the bottom of the pan and let it crisp up. Then I stirred in some parsley. It's pretty tasty!

                1. re: sasha1
                  alkapal Apr 30, 2008 05:59 PM

                  crispy-tasty, good thing! thank you for the report!

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