Corned Beef Bliss: Delicious & Easy Main Dish Recipes
Corned beef, that salty, savory, and often overlooked cut of beef, deserves more than just a St. Patrick’s Day appearance. It’s incredibly versatile and can be transformed into a variety of delicious and satisfying main dishes. This article will explore some fantastic corned beef recipes, offering detailed instructions and tips to help you create culinary masterpieces. Whether you’re a seasoned chef or a kitchen novice, you’ll find something here to tantalize your taste buds.
## What is Corned Beef?
Before diving into the recipes, let’s clarify what corned beef actually is. Corned beef is beef, usually brisket, that has been cured in a brine containing salt (often referred to as “corns” of salt, hence the name), nitrates or nitrites, sugar, and spices. This curing process preserves the meat and gives it its characteristic pink color and distinct flavor. Corned beef is typically sold pre-cured and often cooked by boiling, steaming, or baking.
## Choosing Your Corned Beef
When purchasing corned beef, you’ll usually find it in two forms: point cut and flat cut.
* **Point Cut:** This cut is fattier and more flavorful, but it can be less uniform in shape, making it slightly more challenging to slice neatly. It’s an excellent choice for dishes where the flavor is paramount, such as corned beef hash or shredded corned beef sandwiches.
* **Flat Cut:** This cut is leaner and more uniform in shape, making it easier to slice thinly. It’s a good option for dishes where presentation matters, such as corned beef and cabbage or elegant corned beef sandwiches.
Consider what type of dish you’re planning to make when choosing your corned beef cut.
## Essential Tips for Cooking Corned Beef
Regardless of the cooking method you choose, there are a few essential tips to keep in mind for perfectly cooked corned beef:
* **Rinse the Corned Beef:** Before cooking, rinse the corned beef thoroughly under cold water to remove excess salt from the curing process. This will prevent the finished dish from being overly salty.
* **Cook Low and Slow:** Corned beef is a tough cut of meat, so it benefits from low and slow cooking. This allows the collagen in the meat to break down, resulting in a tender and flavorful dish.
* **Don’t Overcook:** Overcooked corned beef can become dry and stringy. Use a meat thermometer to monitor the internal temperature and remove the corned beef from the heat when it reaches the desired doneness.
* **Rest the Corned Beef:** After cooking, let the corned beef rest for at least 15-20 minutes before slicing. This allows the juices to redistribute, resulting in a more moist and flavorful dish. Tent it loosely with foil to keep it warm.
* **Slice Against the Grain:** To ensure maximum tenderness, slice the corned beef against the grain. Look for the direction of the muscle fibers and slice perpendicular to them.
## Recipe 1: Classic Corned Beef and Cabbage
This is the quintessential corned beef dish, perfect for St. Patrick’s Day or any time you crave a hearty and comforting meal.
**Ingredients:**
* 3-4 pound corned beef brisket (point or flat cut)
* 1 large head of cabbage, cored and quartered
* 4-5 medium potatoes, peeled and quartered
* 3-4 carrots, peeled and cut into 1-inch pieces
* 1 large onion, peeled and quartered
* 1 teaspoon black peppercorns
* 1 bay leaf
* Water or beef broth
* Optional: 1 tablespoon caraway seeds
**Instructions:**
1. **Rinse the corned beef:** Rinse the corned beef under cold water to remove excess salt.
2. **Place in a pot:** Place the corned beef in a large pot or Dutch oven. Add the black peppercorns, bay leaf, and caraway seeds (if using).
3. **Cover with liquid:** Cover the corned beef with water or beef broth. Ensure the meat is completely submerged.
4. **Bring to a boil:** Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the corned beef is fork-tender. The internal temperature should reach 190-200°F (88-93°C).
5. **Add vegetables:** About 45 minutes before the corned beef is done, add the potatoes, carrots, and onion to the pot.
6. **Add cabbage:** Add the cabbage during the last 30 minutes of cooking time. This will prevent the cabbage from becoming mushy.
7. **Check doneness:** Check the vegetables for doneness. They should be tender but not overcooked.
8. **Remove and rest:** Remove the corned beef from the pot and let it rest for 15-20 minutes before slicing.
9. **Slice and serve:** Slice the corned beef against the grain and serve with the cooked cabbage, potatoes, carrots, and a spoonful of the cooking liquid.
**Tips and Variations:**
* For a richer flavor, use beef broth instead of water.
* Add other root vegetables, such as turnips or parsnips, along with the carrots and potatoes.
* If you prefer softer cabbage, add it earlier in the cooking process.
* Serve with a dollop of horseradish sauce or mustard for added flavor.
## Recipe 2: Corned Beef Hash
Corned beef hash is a classic breakfast or brunch dish made with diced corned beef, potatoes, and onions, all fried together until crispy and golden brown. It’s a great way to use leftover corned beef.
**Ingredients:**
* 2 cups cooked corned beef, diced
* 2 cups cooked potatoes, diced
* 1 medium onion, diced
* 2 tablespoons olive oil or butter
* Salt and pepper to taste
* Optional: 1/4 cup chopped green bell pepper
* Optional: Fried eggs, for serving
**Instructions:**
1. **Prepare the ingredients:** Dice the cooked corned beef, potatoes, and onion. If using, chop the green bell pepper.
2. **Heat the oil or butter:** Heat the olive oil or butter in a large skillet over medium heat.
3. **Sauté the onion:** Add the diced onion to the skillet and sauté until softened and translucent, about 5 minutes. If using, add the green bell pepper along with the onion.
4. **Add the potatoes:** Add the diced potatoes to the skillet and cook until they are heated through and slightly browned, about 8-10 minutes.
5. **Add the corned beef:** Add the diced corned beef to the skillet and cook, stirring occasionally, until heated through and slightly crispy, about 5-7 minutes.
6. **Season to taste:** Season the corned beef hash with salt and pepper to taste.
7. **Serve:** Serve the corned beef hash hot, topped with a fried egg (optional).
**Tips and Variations:**
* For extra flavor, add a dash of Worcestershire sauce or hot sauce to the hash.
* Use sweet potatoes instead of regular potatoes for a sweeter hash.
* Top with a poached egg instead of a fried egg.
* Serve with toast or English muffins for a complete breakfast.
## Recipe 3: Corned Beef Reuben Sandwich
The Reuben sandwich is an iconic deli sandwich featuring corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled to perfection. It’s a true comfort food classic.
**Ingredients:**
* 8 slices rye bread
* 8 ounces sliced corned beef
* 4 slices Swiss cheese
* 1 cup sauerkraut, drained
* 1/2 cup Russian dressing (or Thousand Island dressing)
* 2 tablespoons butter, softened
**Instructions:**
1. **Prepare the sandwiches:** Spread Russian dressing on four slices of rye bread. Top with sauerkraut, corned beef, and Swiss cheese. Top with the remaining slices of rye bread.
2. **Butter the bread:** Spread softened butter on the outside of the top slice of each sandwich.
3. **Grill the sandwiches:** Heat a large skillet or griddle over medium heat. Place the sandwiches in the skillet, butter-side down, and grill for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
4. **Serve:** Cut the sandwiches in half and serve immediately.
**Tips and Variations:**
* Use a panini press for perfectly grilled sandwiches.
* Substitute coleslaw for sauerkraut for a different flavor profile.
* Use marble rye bread for a more traditional Reuben.
* Add a slice of tomato for extra flavor and moisture.
## Recipe 4: Corned Beef and Cabbage Egg Rolls
This recipe puts a fun twist on the classic corned beef and cabbage, transforming it into crispy and savory egg rolls. They’re perfect as an appetizer or a snack.
**Ingredients:**
* 1 cup cooked corned beef, shredded
* 1 cup cooked cabbage, shredded
* 1/2 cup cooked carrots, diced
* 1/4 cup cooked potatoes, diced
* 1/4 cup diced onion
* 1 tablespoon soy sauce
* 1 teaspoon ginger, minced
* 1/2 teaspoon garlic powder
* 1 package egg roll wrappers
* 1 egg, beaten (for egg wash)
* Vegetable oil, for frying
**Instructions:**
1. **Prepare the filling:** In a large bowl, combine the shredded corned beef, shredded cabbage, diced carrots, diced potatoes, diced onion, soy sauce, minced ginger, and garlic powder. Mix well.
2. **Assemble the egg rolls:** Place an egg roll wrapper on a clean surface. Place about 2 tablespoons of the corned beef and cabbage filling in the center of the wrapper.
3. **Fold the egg roll:** Fold the bottom corner of the wrapper over the filling. Fold in the sides of the wrapper, and then roll the egg roll up tightly, sealing the top edge with the beaten egg (egg wash).
4. **Fry the egg rolls:** Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully place the egg rolls in the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
5. **Drain and serve:** Remove the egg rolls from the oil and drain on a paper towel-lined plate. Serve hot with your favorite dipping sauce (e.g., mustard, sweet chili sauce).
**Tips and Variations:**
* Add shredded Swiss cheese to the filling for a cheesy egg roll.
* Use wonton wrappers instead of egg roll wrappers for smaller appetizers.
* Bake the egg rolls instead of frying them for a healthier option.
* Serve with a side of Russian dressing or Thousand Island dressing for dipping.
## Recipe 5: Corned Beef Shepherd’s Pie
A twist on the traditional shepherd’s pie, this version features corned beef as the savory base, topped with creamy mashed potatoes. It’s a comforting and satisfying meal.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 1 pound cooked corned beef, diced
* 1 cup beef broth
* 1/2 cup frozen peas
* 1 tablespoon Worcestershire sauce
* Salt and pepper to taste
* 4 cups mashed potatoes (prepared)
* 2 tablespoons butter, melted
* Paprika (for garnish)
**Instructions:**
1. **Sauté the vegetables:** Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and sauté until softened, about 5-7 minutes.
2. **Add the corned beef:** Add the diced corned beef to the skillet and cook for another 3-5 minutes, stirring occasionally.
3. **Add broth and seasonings:** Pour in the beef broth and add the frozen peas and Worcestershire sauce. Season with salt and pepper to taste. Bring to a simmer and cook for 10-15 minutes, or until the sauce has thickened slightly.
4. **Assemble the pie:** Pour the corned beef mixture into a 9×13 inch baking dish. Spread the mashed potatoes evenly over the top.
5. **Brush with butter and garnish:** Brush the mashed potatoes with melted butter and sprinkle with paprika.
6. **Bake:** Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the mashed potatoes are golden brown and the filling is bubbly.
7. **Let rest and serve:** Let the shepherd’s pie rest for 5-10 minutes before serving.
**Tips and Variations:**
* Add a layer of shredded cheese under the mashed potatoes for an extra cheesy pie.
* Use sweet potato mash instead of regular mashed potatoes for a sweeter flavor.
* Top with breadcrumbs for a crispy topping.
* Add a can of drained and rinsed lentils to the corned beef mixture for added texture and protein.
## Recipe 6: Corned Beef and Swiss Quiche
This savory quiche is perfect for brunch, lunch, or a light dinner. The combination of corned beef and Swiss cheese creates a delicious and satisfying flavor.
**Ingredients:**
* 1 (9-inch) pie crust, pre-baked
* 1 tablespoon olive oil
* 1/2 cup chopped onion
* 1 cup cooked corned beef, diced
* 1 cup shredded Swiss cheese
* 4 large eggs
* 1 cup heavy cream
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* Pinch of nutmeg
**Instructions:**
1. **Preheat oven:** Preheat oven to 350°F (175°C).
2. **Sauté onion:** Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
3. **Add corned beef:** Add the diced corned beef to the skillet and cook for another 2-3 minutes, stirring occasionally.
4. **Prepare the egg mixture:** In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg.
5. **Assemble the quiche:** Sprinkle the shredded Swiss cheese evenly over the bottom of the pre-baked pie crust. Top with the sautéed onion and corned beef mixture.
6. **Pour in the egg mixture:** Pour the egg mixture over the corned beef and cheese.
7. **Bake:** Bake in the preheated oven for 30-35 minutes, or until the quiche is set and the crust is golden brown. A knife inserted near the center should come out clean.
8. **Cool and serve:** Let the quiche cool slightly before slicing and serving.
**Tips and Variations:**
* Add sautéed mushrooms or spinach to the filling for added flavor and nutrients.
* Use Gruyere cheese instead of Swiss cheese for a richer flavor.
* Make individual mini quiches using muffin tins.
* Serve with a side salad for a complete meal.
## Recipe 7: Corned Beef Sliders with Horseradish Aioli
These mini corned beef sliders are perfect for parties, appetizers, or a casual lunch. The horseradish aioli adds a tangy and flavorful kick.
**Ingredients:**
* 12 slider buns
* 1 pound cooked corned beef, thinly sliced
* 4 ounces Swiss cheese, thinly sliced
* 1/2 cup mayonnaise
* 2 tablespoons prepared horseradish
* 1 tablespoon Dijon mustard
* 1 teaspoon lemon juice
* Salt and pepper to taste
**Instructions:**
1. **Prepare the horseradish aioli:** In a small bowl, combine the mayonnaise, horseradish, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Mix well.
2. **Assemble the sliders:** Slice the slider buns in half. Spread a generous amount of horseradish aioli on the bottom buns.
3. **Add corned beef and cheese:** Top with sliced corned beef and Swiss cheese.
4. **Top with the top buns:** Place the top buns on the sliders.
5. **Serve:** Serve the corned beef sliders immediately.
**Tips and Variations:**
* Toast the slider buns for extra flavor and texture.
* Add a layer of sauerkraut or coleslaw to the sliders.
* Use different types of cheese, such as provolone or cheddar.
* Grill the sliders for a warm and melty treat.
## Recipe 8: Corned Beef Tacos with Spicy Cabbage Slaw
This fusion dish combines the flavors of corned beef with the fun and flair of tacos. The spicy cabbage slaw adds a refreshing crunch.
**Ingredients:**
* 1 pound cooked corned beef, shredded
* 12 small corn or flour tortillas
* 1 cup shredded green cabbage
* 1/2 cup shredded red cabbage
* 1/4 cup chopped cilantro
* 2 tablespoons lime juice
* 1 tablespoon mayonnaise
* 1 teaspoon sriracha sauce (or more, to taste)
* Salt and pepper to taste
* Optional toppings: avocado, sour cream, pico de gallo
**Instructions:**
1. **Prepare the spicy cabbage slaw:** In a medium bowl, combine the shredded green cabbage, shredded red cabbage, chopped cilantro, lime juice, mayonnaise, and sriracha sauce. Season with salt and pepper to taste. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld.
2. **Warm the tortillas:** Warm the tortillas according to package instructions (e.g., in a skillet, microwave, or oven).
3. **Assemble the tacos:** Fill each tortilla with shredded corned beef and top with the spicy cabbage slaw. Add any desired toppings, such as avocado, sour cream, or pico de gallo.
4. **Serve:** Serve the corned beef tacos immediately.
**Tips and Variations:**
* Add a can of drained and rinsed black beans to the filling for added protein and fiber.
* Use a different type of slaw, such as mango slaw or pineapple slaw.
* Grill the tortillas for extra flavor.
* Serve with a side of rice and beans for a complete meal.
## Recipe 9: Creamy Corned Beef Pasta
This comforting pasta dish is a great way to use leftover corned beef. The creamy sauce and tender pasta create a satisfying and flavorful meal.
**Ingredients:**
* 1 pound pasta (e.g., penne, fusilli, or rotini)
* 2 tablespoons butter
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1 cup cooked corned beef, diced
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* Salt and pepper to taste
**Instructions:**
1. **Cook the pasta:** Cook the pasta according to package directions until al dente. Drain and set aside.
2. **Sauté the onion and garlic:** While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.
3. **Add the corned beef:** Add the diced corned beef to the skillet and cook for another 2-3 minutes, stirring occasionally.
4. **Add the cream and cheese:** Pour in the heavy cream and add the grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
5. **Season to taste:** Season the sauce with salt and pepper to taste.
6. **Combine with pasta:** Add the cooked pasta to the skillet and toss to coat with the sauce.
7. **Garnish and serve:** Garnish with chopped fresh parsley and serve immediately.
**Tips and Variations:**
* Add sautéed mushrooms or spinach to the sauce for added flavor and nutrients.
* Use a different type of cheese, such as Gruyere or Asiago.
* Add a pinch of red pepper flakes for a little heat.
* Serve with a side salad for a complete meal.
## Recipe 10: Corned Beef and Potato Cakes
These crispy and savory potato cakes are a delicious way to use leftover corned beef and mashed potatoes. They’re perfect as an appetizer, side dish, or light meal.
**Ingredients:**
* 2 cups cooked mashed potatoes
* 1 cup cooked corned beef, diced
* 1/4 cup chopped onion
* 1/4 cup all-purpose flour
* 1 egg, beaten
* Salt and pepper to taste
* Vegetable oil, for frying
**Instructions:**
1. **Combine ingredients:** In a large bowl, combine the mashed potatoes, diced corned beef, chopped onion, flour, and beaten egg. Season with salt and pepper to taste. Mix well.
2. **Form the potato cakes:** Shape the mixture into small, flat cakes, about 1/2 inch thick.
3. **Fry the potato cakes:** Heat vegetable oil in a large skillet over medium heat. Carefully place the potato cakes in the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy.
4. **Drain and serve:** Remove the potato cakes from the oil and drain on a paper towel-lined plate. Serve hot with your favorite dipping sauce (e.g., sour cream, ketchup, or mustard).
**Tips and Variations:**
* Add shredded cheese to the potato cake mixture for a cheesy twist.
* Use mashed sweet potatoes instead of regular potatoes for a sweeter flavor.
* Add a pinch of garlic powder or onion powder to the mixture for added flavor.
* Serve with a fried egg on top for a heartier meal.
## Conclusion
As you can see, corned beef is far more than just a St. Patrick’s Day staple. With a little creativity, it can be transformed into a wide variety of delicious and satisfying main dishes. From classic comfort food like corned beef and cabbage to innovative twists like corned beef tacos and egg rolls, the possibilities are endless. So, next time you’re looking for a flavorful and versatile protein, don’t overlook the humble corned beef. It might just surprise you with its culinary potential. Enjoy experimenting with these recipes and discover your own corned beef bliss!