I'm always looking for ways to make leftovers new again. Lets face it, who wants to eat the same thing two days in a row? Today's edition of leftovers made new is all about that "St Patrick's Day Tradition" of corned beef and cabbage. Salty fatty corned beef, cabbage that no one eats, and mushy carrots. Yummy the first time, but definitely under utilized the rest of the week. So here you go, the perfect way to make corned beef and cabbage delicious again. The Ultimate St. Patty's Day Sandwich.
Living in NYC, bagels are on almost every corner. So it was a no brainier to me to pick up some festive green bagels for the day after St. Patty's. A bagel is a great size for a hardy sandwich, and the soft inside and crusty outside is just the most scrumptious texture. However, if you cant get your hands on a good NYC bagel, I suggest some crusty thick cut rye bread for this sandwich. Give it a good toast to stand up to the messiness.
For the corned beef: I like to cook mine over a bed of celery, onions, and oranges. First thing you should always do is rinse off the meat. This is an important step to take away the left over brine which will make your meat overly salty. Slice up one large onion, one orange, and two stalks of celery. Don't forget to use the whole stalk leaves and all, the leaves add lots of flavor. Place the meat over the vegetable mixture fat side down and rub the top of the meat with a mixture of spices; Peppercorns, bay leaves, mustard seeds, etc. Wrap it all in tin foil, place it in a baking dish and bake fully covered in a 325 degree oven until fork tender. Feel free to slice off the thick layer of fat when the corned beef is finished cooking. The cooking time depends on the size and cut of beef. I like flat cut corned beef brisket. Mine was about 2 pounds and took 2.5-3 hours to become tender.
No boring boiled cabbage: This tangy cabbage slaw is a staple in our house. I love it with sandwiches, tacos, as a salad topper, or even a light summer dinner side. You can also use this slaw recipe with any vegetables. Cucumber and apple is another favorite of mine. If you are not a fan of apple here, the next best thing would be cabbage and carrot! So anyways, here's the recipe.
Sweet and Tangy Slaw
1/2 Red Cabbage thinly sliced
1 Apple julienne (thin strips)
2 Tablespoon Apple Cider Vinegar
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Water
1 Tablespoon Honey
1 pinch Salt and Pepper
Mix vinegar, oil, water, honey, salt and pepper in a bowl.
Add cabbage and apple.
Stir and refrigerate for 30 minutes.
Keep refrigerated up to two days.
To set your sandwich over the top... Beer onions: These crowd pleasing mustardy beer onions are super simple and pack so much flavor. Who can say no to three simple ingredients. They are great with sandwiches, burgers, hot dogs, brats, or even pretzels.
1 large Sweet Onion (sliced)
1 Tsp Vegetable oil (or oil of choice)
1 heaping spoonful Whole Grain Mustard
1 cup Lager (beer of choice)
Heat oil in a pan and add sliced onion with a pinch of salt. Cook onion stirring often until browned. About 10 minutes.
Stir in mustard and beer. Bring to a boil then reduce to simmer and cook covered until liquid reduces to thick and bubbly. about 15 minutes.
You may want to remove the lid toward the end of cooking to thicken the onion sauce. Watch carefully and stir often until the onions appear brown and sticky.
Bread- Bagel, thick crusty rye, or thick toasted sourdough.
Warmed Corned Beef - Thick slices
Irish Cheddar Cheese - Thick slices
Sweet & Tangy Slaw
Enjoy Leftovers Made New.