Leftover Corned Beef Soup Food

20 WAYS TO USE LEFTOVER CORNED BEEF

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a corned beef in 30 minutes or less!

LEFTOVER CORNED BEEF AND CABBAGE SOUP

Steps:

• Heat the olive oil in a large soup pot or dutch oven over medium high heat. Add the diced onions and cook for 5 minutes until softened.
• Add the cabbage, potatoes, corned beef, and chicken stock to the pot. Add the diced tomatoes, dried thyme and garlic powder. Bring the soup to a boil and simmer for 15 minutes until heated through.
• Serve warm with rustic bread.

CORNED BEEF AND CABBAGE SOUP

Steps:

• Pulse the onion, celery and carrots in a food processor until they are pea-size pieces.
• Melt the butter in a large pot over medium-high heat. Add the chopped onion, celery and carrots and the allspice and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes.
• Add the tomatoes to the food processor and pulse until finely chopped. Transfer the tomatoes to the pot and add the beef broth, cabbage, potatoes, barley and 4 cups water; cover and bring to a boil. Uncover, reduce the heat to medium low and simmer until the potatoes and barley are tender, about 20 minutes.
• Stir in the corned beef and season with salt and pepper.

LEFTOVER CORNED BEEF SANDWICH

Steps:

• For the bread, I use Ciabatta (Italian"Slipper" Bread)#29100, by Lisa Pizza (we make 4 small loaves, rather than 2 medium-sized loaves if we intend to make sandwiches).
• For the corned beef, I find the biggest corned beef I can locate (usually about 4-5 pounds) and prepare it with corned beef and cabbage#52008 by chia.
• Slice both loaves of bread horizontally, like a sandwich.
• Arrange corned beef on bottom half of sandwich, dividing meat evenly between the two loaves.
• Arrange cheese to cover the meat.
• We use our toaster oven to melt the cheese, adding the top of the sandwich the last minute or so, so both halves are warm but the top half doesn't get over-crunchy.
• Alternately, you can wrap the whole thing up in foil and bake for less crunchy bread.
• (the crust is the best part of ciabatta, so I toast it in the open) Once your cheese is melted, put the top half of the bread on the bottom half, cut in half to make wedges, and enjoy!
• We don't usually have sides of any kind for this meal, since the sandwich is a very good size.

LEFTOVER CORNED BEEF OMELET

Steps:

• Whisk together eggs, milk, caraway seeds, dill, and orange zest.
• Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
• While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
• Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
• Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.