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Oct 17, 2010 09:11 AM

how to use up corned beef

I bought a lot of corned beef at a restaurant in Florida that in the past had good stuff. This batch was far from good. It was too salty, and not properly corned. It was almost like a poor sliced ham. However, it was very expensive. Can anyone suggest how I could creatively use it up, rather than just throwing it out???

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  1. I use corned beef instead of ham to make a great split pea soup.

    1. There was a thread on soups a while back and everyone raved about a 'reuben soup' - here is a link to the recipe:

      1 Reply
      1. re: beggsy

        The Reuben soup is GREAT. Is it sliced or whole? Sliced would still work in the soup but chunks are better, IMO.

      2. A great big batch of hash is my first thought, since all those onions and potatoes will soak up the salt.

        2 Replies
        1. re: LauraGrace

          Ditto on the hash and that Reuben soup of kattyeyes is great.

          To the OP-Maybe watch the salt in the broth you use if you do the soup.

          1. re: bushwickgirl

            +1 on the hash. Love corned beef hash.

        2. My mother made her Sh*t on a Shingle (creamed beef on toast) with corned beef - if you don't use too much salt in your white sauce perhaps something like that would cut the saltiness?

          1 Reply
          1. re: biondanonima

            Second time today this has popped up into my view, plus mrbushy and I were discussing the same a few weeks ago. Guess S.O.S. is calling me, it's been a very long time since I had it. Corned beef would definitely work here.

          2. Incorporate it into meatloaf or meatballs.

            Omelets, frittatas and egg scrambles always take well to corned beef..