What to Do With Leftover Corned Beef? 3 Tasty Recipes to Make After St. Paddy’s Day

Leftover corned beef is too yummy to waste after your feast. So, we suggest using this salty and spiced meat to flavor your favorite savory meals. Whether you’re craving a breakfast hash or cheesy quesadilla, corned beef comes in handy for making these dishes more flavorful and filling. The juices from the cooked corned beef also ensure that it stays moist for days once stored correctly. Keep reading for chef’s tips on using leftover corned beef to wake up the flavors of classic breakfast, lunch or snack recipes!

The basics of corned beef

Corned beef is a beef brisket that’s been cured in a brine with salt and spices. The beef sits in the brine for a few days, which tenderizes the meat and infuses it with flavor. Plus, it retains a pink color once cooked thanks to curing salt within the brine. This process results in juicy corned beef that’s delicious, especially enjoyed with tender vegetables like cabbage, potatoes and carrots. (Click through for our best-ever Irish corned beef and cabbage recipe that cooks in the slow cooker.)

How many days is leftover corned beef good for?

Leftover corned beef can last about 3 to 4 days in the fridge. It’s perfectly fine to enjoy a cold in a sandwich, salad or dip, or you can warm it up in a dish instead.

Chef’s secret to storing corned beef for moist results

It’s best to store the corned beef with any cooking juices as it prevents the meat from drying out. Below, you can find a guide for storing corned beef — shared by chef Claudia Sidoti in our story on how to reheat brisket:

1. Place sliced corned beef in a sheet of plastic wrap.
2. Pour some of the meat’s juices over the meat before carefully wrapping the meat. 
3. Cover the plastic wrap pouch in foil and then place it in a plastic bag.
4. Keep the meat in the fridge and use within 3 to 4 days for the best flavor and texture.

When you’re ready to enjoy the leftover corned beef, you can chop or shred it before adding it to a variety of recipes.

3 leftover corned beef recipes

This meat adds a tangy flavor to hot or cold dishes including these three options below.

Corned Beef Hash

For a twist on classic corned beef hash, chef Dagan Lynn, executive chef at the company Beef. It’s What’s For Dinner, adds leeks instead of regular onions. This gives the dish a mildly sweet flavor and vibrant green color.

Ingredients:

• 12 oz. cooked corned beef, cut into ¼-inch pieces
• 1 to 2 Tbs. vegetable oil
• 4 cups cubed potatoes (such as russet, red red or sweet potatoes)
• 2 medium leeks, thinly sliced
• ½ tsp. garlic salt
• Fried or poached eggs (optional)

Directions:

• Yield: 4 to 6 servings

1. Heat 1 Tbs. oil in large nonstick skillet over medium heat until hot. Stir in potatoes, leeks and garlic salt. Cover and cook 12 to 16 minutes or until potatoes and leeks are tender, stirring occasionally.
2. Remove cover and continue to cook 3 to 5 or until potatoes begin to brown, stirring occasionally and adding remaining 1 Tbs. oil to prevent sticking, if needed.
3. Add corned beef to skillet. Continue to cook 2 to 3 minutes or until beef is heated through. Serve hash with fried or poached eggs if desired.

Corned Beef Pickle Dip

Chef Lynn also loves whipping with this Corned Beef Pickle Dip. It’s a creamy and pungent spread that can be served with vegetables and crackers or spread onto toast or sandwiches.

Ingredients:

• 12 oz. corned beef, diced
• 1 to 1½ cups diced dill pickles
• 1 cup mayonnaise

Directions:

• Yield: 6 to 8 servings

1. Place corned beef in food processor bowl. Pulse on and off until beef becomes crumbly in texture.
2. Add pickles and mayonnaise; pulse 5 times to combine.
3. Cover and refrigerate until ready to use.

Corned Beef Quesadilla

This Corned Beef Quesadilla recipe from chef Justin O’Neill, of Spiceology (a spice company). It features a cheesy and meaty quesadilla that’s topped with pickled cabbage and Russian dressing. The combination of sharp, tangy and creamy flavors makes it worth the effort!

Ingredients:

Russian dressing:

• ½ cup mayonnaise
• ⅓ cup ketchup
• ⅛ cup hot sauce
• ⅛ cup chives
• ¼ tsp. paprika

Pickled cabbage:

• ½ head purple cabbage, sliced thin
• 2 cups apple cider vinegar
• ¼ cup pickling spice
• 4 cloves garlic smashed
• 1½ Tbs. salt
• 1½ Tbs. honey
• 2 cups ice

Quesadilla:

• 4 slices havarti cheese
• 2 cups shredded cheddar or dubliner cheese
• 2 large flour tortillas
• ½ lb. leftover corned beef, chopped

Directions:

• Yield: 2 cooked quesadillas

1. Pickled cabbage: Place all ingredients except cabbage and ice in small saucepan and bring to boil, then simmer 5 minutes. Place sliced cabbage in medium saucepan. Strain liquid into cabbage and simmer cabbage for 20 minutes, remove from heat and stir in ice.
2. Russian dressing: Mix all ingredients and chill until ready to serve. 
3. Quesadilla: In large skillet or griddle over medium-medium high heat, add 1 tortilla slightly coated with mayo (mayo side down), layer on 2 slices havarti cheese, 1 cup shredded and half of corned beef. Cook 3 to 4 minutes on bottom side until cheese is melted and tortilla is lightly browned and crispy. Remove from heat, transfer to plate or board and fold. Repeat with remaining ingredients before slicing and and serving quesadillas with cabbage and dressing.

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Continue reading for more ways to use up leftover pantry staples!

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