24 Corned beef dishes including corned beef casserole recipes, leftover corned beef recipes, beef and cabbage recipes, corned beef appetizers and cooking corned beef in slow cooker directions.
Do you celebrate St Paddy’s Day? We certainly do! We believe it’s just a fun holiday to be Irish for the day. And we like to enjoy the holiday with a completely different menu with corned beef dishes.
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
So we are looking for different versions for corned beef dishes such as cooking corned beef in a slow cooker or instant pot corned beef. And of course, we are going to need some leftover corned beef recipes.
It’s always fun to get into your creative self with corned beef leftovers after your St Patrick’s Dinner. And why not shake it up and get creative with the leftover corned beef in a variety of different ways?
Other St Patrick’s day food ideas
- Leprechaun Poo
- 25 St Patrick’s Day Recipes
- Steak and Guinness pie with Soda Bread Topping
- St Patrick’s Day Breakfast Ideas
- St Patrick’s Day Pub Food
Click Here to Save these Corned Beef Recipes to Pinterest
24 of the most Amazing Corned Beef Recipes
Find corned beef casserole recipes, leftover corned beef recipes, beef and cabbage recipes, corned beef appetizers and cooking corned beef in slow cooker directions.
These Egg Rolls have all the classic corned beef and cabbage flavor wrapped in a crunchy egg roll wrappers with a creamy Parsley sauce. It’s on the top of our list for St Patrick’s day food ideas!
The taste of a Ruben in a cheesy, creamy dip and served with mini rye bread that makes a delicious St Patrick’s Day Appetizer.
Nachos with either deli corned beef or thinly sliced leftover corned beef and very crisp potato slices and topped with cheese and homemade dressing. These Corned Beef Appetizers will rock your world.
These are bite-sized Sappetizers to satisfy those corned beef cravings a little more healthier.
A fun St Patrick's Day Appetizer that is sure to bring a few laughs and loads of fun.
This is a classicrecipe using a brinerecipe from scratch. And serve it with carrots, cabbage, and potatoes for one of the most delicious homemadeSt Patrick’s day food ideas.
This is a super easy one-pot meal with vegetables and potatoes that you can enjoy year round.
These rolls are stuffed with tender corned beef and a carrot and parsnip mash for a Traditional St Patrick’s Day Dinner.
This is a quick and low carb dinner that can be on the table in under 30 minutes using leftover corned beef
This is the ultimate one-pot meal that can be tender and ready to serve in about 2 hours. Not a slow cooker recipe but Instant pot is just as amazing.
This soup is a St Patrick’s Twist on a Minnesota classic creamy soup. And you start this delicious soup by cooking corned beef in a slow cooker.
These are a fun and tasty Mexican twist to your St Patrick’s day meal.
This is the perfect Traditional dish to celebrate St Paddy’s day but made easier byusing cooking corned beef in a slow cooker.
This is adelicious St Patrick’s dinner twist to a classic shepherds pie
Thisis a delicious but easy comfort casserole made from leftover corned beef.
Low Carb recipe using leftover corned beef and cauliflowermash. Also, it’s topped with Swiss cheese that’s to die for.
Eggs in a bed of hash browns, leftover corned beef, cheese, and seasoned with rosemary baked casserole dish for a delicious breakfastSt Patrick’s day food ideas.
This is a simple casserole recipe that’s full of flavor. And it makes a great alternative St Patrick’s Day dinner.
We are drooling over these quesadilla and I bet you are also. Swiss cheese, and corned beef in a tortilla served withthe most amazing dipping sauce.
Make sandwiches like the Deli version with leftover Corned Beef on toasted rye bread, sauerkraut, and Russian dressing
This Leftover Corned Beef and Cabbage recipe is a low carb spin from the traditional corned beef and potato colcannon. And it’s loaded with seasonings and topped with green onion slices.
Leftover Corned beef makes this delicious breakfast dish and is one of our favorite St Patrick’s day food ideas.
Use this leftover corned beef recipe for a great sandwich. It has creamy Irish cheddar with corned beef and cabbage on pumpernickel bread.
This pizza has all those amazing flavors of a Ruben Sandwich but on a pizza crust. Great leftover corned beef recipe.
We hope you enjoyed these recipes for enjoying and cooking corned beef. And we wish you the best St Patrick’s Day Dinner!
FAQs
Simmering corned beef on the stovetop is a tried-and-true method that results in very tender beef. One of the keys to simmering corned beef correctly is the amount of water in the pot. When there's not ample liquid to cover the meat, your dreams of tender corned beef may be replaced by a tough, chewy result.
What not to do when cooking corned beef? ›
Not rinsing the meat before cooking.
Do this instead: Whether you bought a ready-to-cook corned beef or you cured your own, rinse the meat several times under cool water to remove any excess salt. But don't think this means you're rinsing away all the flavor; by this point, the meat is fully infused with it.
What is the best method to cook corned beef? ›
The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.
Why do you put saltpeter in corned beef? ›
Preserving Agents: A Little History
But with good reason. Until 1975 when it was banned by the USDA, potassium nitrate (saltpeter) was used to preserve meats and keep their red color. But it's not exactly a health product — saltpeter is an active ingredient in gunpowder, and considered poisonous.
Does corned beef get more tender the longer you cook it? ›
Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.
What gives corned beef its unique flavor? ›
The flavor profile often includes bay leaf, black peppercorn, mustard seed, dried red pepper and coriander. If that blend sounds familiar, it's because it's same list of spices that are packaged as pickling spice. Not surprising, since corned beef and pickles are commonly made in the same place: a deli.
What happens if you forget to rinse corned beef? ›
Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland! The flavor is infused deep into the beef during the curing process.
Should you use the juice in the corned beef package? ›
To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine.
Do you put corned beef fat side up or down? ›
Place the corned beef fat-side up in a roasting pan with a rack or use an oven-safe rack set inside a rimmed baking sheet. If you don't have either, set the corned beef on top of a bed of chopped onions so it's elevated from the pan.
Should I rinse corned beef before cooking? ›
It's a good idea to do so. Don't worry that you will be rinsing away flavor. Rinsing the corned beef means it will be less salty. Also, keep the seasoning packet if one came with it.
Boil. Boiling is the traditional way of preparing corned beef. This approach accomplishes three things simultaneously: It cooks the meat, tenderizes the tough cut of brisket, and draws out the excess salt.
Why is my corned beef always tough? ›
Slow cooking at a low temperature gives the collagen in the meat time to become soft and gelatinous, which makes your meat tender. If your meat is dry or chewy, it's likely because it was cooked too hot and too fast.
What does corned beef do to your body? ›
Corned beef is processed red meat made by brining brisket in a salt and spice solution to flavor and tenderize it. While it provides protein and nutrients like iron and vitamin B12, corned beef is relatively high in fat and sodium. It's also a source of certain compounds that may increase your risk of cancer.
What can replace saltpeter? ›
Saltpeter can be replaced by a smaller amount of nitrite to get the same curing effect (most commercial cured meats do this), though a prolonged cure that converts nitrate into nitrite can develop more flavor.
What replaces sodium nitrate? ›
Alternatives to Sodium Nitrate
Instead, celery powder is approved for flavor, and as an antimicrobial. Products that use celery powder must be labeled 'uncured' to distinguish them from conventionally cured products. For more information refer to the United States Department of Agriculture (USDA) website.
Why does my corned beef always come out tough? ›
Slow cooking at a low temperature gives the collagen in the meat time to become soft and gelatinous, which makes your meat tender. If your meat is dry or chewy, it's likely because it was cooked too hot and too fast.
What is the most flavorful cut of corned beef? ›
Point Cut: More marbling and fat, ideal for slow cooking, results in a richer flavor and more tender meat, best for hearty dishes.
