Crispy Corned Beef Melts Food

CRISPY SLOW COOKER CORNED BEEF

Steps:

• Add corned beef, fat side up, to the slow cooker.
• Add the minced garlic, spice packet, sugar and pepper to the top of the meat and rub on.
• Add the vinegar and bay leaf to the side of the corned beef and add just enough water to come up about 25% of the way to the top of the meat.
• Cook on low for 8-9 hours.
• If for some reason the corned beef is not browned on top, or enough to your liking, put under a broiler (6-7 inches away) for 1-2 minutes.
• Leave the oven door open a bit so you can look in, this isn't something you can leave unattended.

CORNED BEEF AND CABBAGE GRILLED CHEESE

Steps:

• Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
• Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.
• Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.

PUB-STYLE CORNED BEEF BURGERS

Steps:

• For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
• For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
• For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
• To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.

CRISPY CORNED BEEF MELTS

Steps:

• 1. Spread 1/2 Tbsp. butter on each slice of bread. Place 4 slices of bread, butter side down on a cookie sheet.
• 2. Top each piece evenly with corned beef and top with 2 slices of cheese then top sandwiches with remaining bread, butter side up.
• 3. Broil on high until cheese melts and bread is toasted, about 4 minutes per side in my oven. Flip and toast bottom side. Remove from oven.
• 4. Remove bottom slice of bread, spread on thousand island dressing and cole slaw. Replace bottom slice bread, cut in half and serve.

17 BEST CORNED BEEF SANDWICH RECIPE IDEAS

Steps:

• Preheat a skillet, pan, or griddle to medium heat; about a five-minute wait.
• Butter one side of each bread side.
• On the opposite side, spread a thin layer of Thousand Island dressing.
• On half of the bread slices, start layering with your cheese of choice, corned beef (to your desired thickness), and sauerkraut.
• Top layered slices with a buttered slice of bread each, buttered-side facing out (to be pressed onto the pan).
• Grill sandwiches on both sides until golden brown and serve hot.

MAKEOVER REUBEN MELT

Steps:

• Preheat broiler. In a small bowl, whisk vinegar, oil, caraway seeds, salt and pepper until blended. Add cabbage; toss to coat., In a small saucepan, whisk flour and milk until smooth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in cheese, relish, ketchup and paprika until cheese is melted. Keep warm., Meanwhile, place bread slices on a baking sheet. Brush both sides with oil. Broil 4-6 in. from heat 45-60 seconds on each side or until golden brown. Layer corned beef over bread slices. Broil 1-2 minutes longer or until meat is heated through. Top with cheese sauce and slaw.

CORNED BEEF HASH RECIPE - MADNESS STYLE

Steps:

• Heat a cast iron pan to medium heat and add butter and olive oil. Melt and swirl.
• Increase heat to medium-high and add the potatoes. Sprinkle them with Cajun seasoning, salt and garlic powder. Cook them about 8-10 minutes, until they become fairly crispy.
• Reduce heat back to medium and add peppers, onion and corned beef. Cook about 4-5 minutes.
• Add chicken broth or water and let it steam up. Swirl in the hot mustard. Reduce the liquid, about 5 minutes, or until the potatoes are done to your liking.
• Swirl in hot sauce then top with shredded cheddar cheese (if desired). Reduce heat to low and let the cheese melt slightly, if using.
• Top the gorgeous hash with 2 lightly fried eggs and serve with your favorite hot sauce on the side.
• Enjoy!

CORNED BEEF HASH AND EGGS

Steps:

• Preheat the oven to 200 degrees F.
• Heat 1 tablespoon of the butter and the tablespoon of oil in a large skillet set over medium-low heat. Add the diced onions and peppers. Cook, stirring frequently, until soft and just beginning to brown.
• Add the cooked onions and peppers to a large bowl. Add the diced corned beef, potatoes, Worcestershire sauce, mustard, and parsley. Stir to combine.
• Add another tablespoon of butter to the skillet and set it back over medium heat. When the butter is melted, add half corned beef hash mixture. Use the back of a spatula to press the mixture against the bottom of the skillet, spreading it out into an even layer. Sprinkle the hash with about ½ teaspoon salt and pepper.
• Let cook without stirring for about 6 minutes, until the bottom of the hash is beginning to get crispy and brown. Stir and cook for another 5-6 minutes, using the spatula to mash the hash slightly as you move it around in the skillet.
• Divide the hash between 2 plates. Cover them loosely with aluminum foil and put them in the oven to keep warm.
• Repeat step #4 to cook the rest of the hash, filling two more plates, covering them with foil, and placing them in the oven to keep warm.
• Add one more tablespoon of butter to the skillet and set it back over medium heat. When the butter has melted, crack 4 eggs into the skillet, sliding them into the pan one at a time, being careful to not break the yolks.
• Turn the heat down to medium-low and sprinkle the eggs with a bit of salt and pepper. Let the eggs cook undisturbed until the whites are nearly set and the yolks are beginning to thicken but are not hard. Use a spatula to gently flip he eggs over, letting them cook on the other side for only about 5 seconds.
• Top each plate with one egg, sprinkle with chives, and serve.

KAREN'S CORNED BEEF HASH SANDWICH

Steps:

• In a large skillet or griddle if you have one, melt the butter.
• Add the piles of corned beef and start browning them, giving them a little press with a spatula occasionally.
• When 1st side is brown and crispy, flip and cook the other side until brown and crispy.
• On toasted bread add one corned beef hash patty, 2 slices tomato, one slice of onion, salt and pepper(optional) and mayo, mustard or ketchup (also optional).
• This recipe makes 3 sandwiches.
• For a diner presentation, slice into halves and place on individual plates with a pickle spear and some chips. Enjoy!

CRISPY CORNED BEEF FRITTERS

Steps:

• Open the pesky and weirdly shaped can of corned beef. Pull the meat out, pop it into a medium-sized bowl and break it up with a fork.
• Shred the potatoes on a box grater and rinse them with cold water to remove the starch. Give them a good squeeze to remove the excess liquid.
• Add the grated onion, flour, egg, pepper, and baking powder. Mix well with a fork.
• Get a large skillet good and hot. I love making these fritters on my Blackstone griddle, but you can use any good heavy-bottomed skillet.
• Working in batches, melt about 1/2 tablespoon of butter and 1/2 tablespoons of oil in the skillet. When foamy and hot, drop large-ish spoonfuls (up to about 1/4 cup/60 mL) into the hot fat. Flatten them somewhat with a flipper, but don't press them down too much.
• Cook for 3-4 minutes then flip and cook an additional 3-4 minutes or until they're golden brown and crispy. Set them aside on a plate and tent loosely with foil to keep them warm.
• Repeat with more oil and butter and work in batches until they're all fried and crispy. Enjoy!

CRISPY BAKED REUBEN SANDWICHES

Steps:

• Combine eggs and milk, beating well.
• Dip one side of each bread slice in egg mixture, then in crushed corn chips.
• Place 4 slices of bread, chips side down, on baking sheet.
• Spread other side of bread with Thousand Island dressing.
• Top each with a slice of corned beef, cheese, and 2 tablespoons sauerkraut.
• Top sandwiches with remaining bread, chips side up.
• Bake at 350 degrees for 15 minutes or until cheese melts.