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Leftover Corned Beef and Cabbage Recipes

03/18/07 | by JAdP | Categories: Food and Drink

Or tomorrow's leftovers today - which is somewhat of an in joke. A company where we worked, changed its name to Nextira One. My partner, who is Philippina, thought this was very funny as tira is Tagalog for leftovers, so we figured that next tira one would be tomorrow's leftovers today. Not a great slogan for a VAR. &#59;)

Anyway, back to the solution for what do to with all that leftover St. Paddy's day corned beef, cabbage and potatoes. These are very simple recipes.

Make a Hash of It

Corned beef hash is easy to make. Cut about a pounds worth of corned beef from the left over chunk. I use a mezzaluna, but you can use a chef's knife, or even a food processor. Mince the meat very fine. For the potatoes, you could use the leftovers from yesterday, but I prefer to keep those for the bubble & squeak below. I also like to fry my hash very crisp. Both these criteria lead me to grate potatoes as for latke. Using the wide holes on a box grater, grate long strips of potato into a bowl. For one pound of corned, beef, I use two potatoes. Squeeze as much water as you can from the potato strands. You'll be amazed how much comes out. Mix the dry strands of potato with the minced beef. Mince two slices of sweet yellow onion [or not, or more if you like], and, over low heat, in a tablespoon of oil, butter or bacon grease, sauté until the onion is just transparent. Add the meat and potato mixture to the pan, stirring in the onion. Pat the mixture down evenly. Raise the heat to medium or medium-high. Crisp the hash on one side, flip, and crisp on the other. I like to serve it with poached eggs and the Irish Soda Bread from yesterday.

Bubble & Squeak

Also very simple, and like the hash, using some sweet yellow onion, is optional. Cube the leftover cabbage and potatoes from yesterday. Heat a heavy pan over a medium-high flame. Sauté some diced onion, if you like. Mix the cabbage, potato and onion in a bowl, and smash it down and flatten into a large pancake. Crisp on each side. This can be served with the corned beef hash, or on its own, as a side dish, or with eggs. I like it with sausages or bangers.


The Reuben is a wonderful sandwich. The best that I ever had was at the Hawk & Dove in D.C. Oh, it just struck me. When we're presenting at Campus Technology 2007 this summer, I may be able to get back there. [Hey, Cos, is the H & D still there? You, Bunkey and I went there with Father Paul a couple of decades ago.] Now, I'm excited. :p

Lean corned beef, and a great pumpernickel or rye bread make the Reuben. You don't know what a Reuben is? Let me explain. A Reuben is a grilled deli sandwich, made on rye, sometimes pumpernickel bread, with Russian dressing on the inside of both slices and butter on the outside, piled high with corned beef, sometimes pastrami, sauerkraut and swiss cheese, and grilled until the cheese melts, the bread is crunchy, and the meat and kraut are hot. I've seen some places that don't have a grill offer a steamed Reuben. Don't order it. Don't order anything from such places - just leave.

Here's my version.

  1. I buy my bread, and most pumpernickels that I've tried out here seem to have a burnt taste, so I use Grace Baking's N.Y. Deli Rye
  2. Russian Dressing:
    1. 1 cup freshly made Mayonnaise
    2. 1/4 cup vinaigrette made by whisking the XV olive oil into the red wine vinegar slowly to blend
    3. 1/4 cup chili sauce
    4. 2 tablespoons minced sweet yellow bell pepper
    5. 2 tablespoons minced roasted red pepper or pimento
    6. 1 tablespoon minced yellow onion
    7. 1 teaspoon Fred's horseradish
    8. 3 tablespoons black caviar
    9. Blend all ingredients together thoroughly
  3. Trim the fat from your corned beef, and slice it very very thin
  4. Slice the bread a bit on the thin side, not so thin that it can't hold the filling, but not so thick that you can't eat the sandwich
  5. Slather the outside of the bread slices with butter and the inside with Russian dressing and arrange half the slices dressing side up
  6. pile the bread high with sliced corned beef
  7. top with three tablespoons of drained, rinsed sauerkraut
  8. cover with thin slices of a holey, swiss-style cheese - I use Emmentaler
  9. top with the other half of your bread slices, dressing side down on the cheese
  10. lay the sandwiches gently on a flat grill, and put a sandwich press or heavy pan on them
  11. grill until the cheese is melted and the meat and kraut are steaming, lower heat if needed to keep the bread from burning

You can always serve this with bubble & squeak, but I can't eat more than the sandwich &#59;)

Enjoy your week of leftovers

I bought a whole brisket of corned beef, and have enough for a week's worth of hash, bubble & squeak and Reubens. I hope that you do too. If not, Betty's Ocean View Café in Berkeley and the various Max's spun off from Max's Opera House in San Francisco, have good corned beef hash and Reuben sandwiches respectively. The only place I know of that served bubble & squeak was the English Tea House in El Granada - gone now though. /sigh Wherever, however, enjoy.

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I'm Joseph A. di Paolantonio and this blog has two main foci: my interest in food, and my interest in the future. This provides a look into my personal life, and is separate from my consulting work…though there will be overlap. I am an independent researcher, working as a strategic consultant and I'm an executive with over 20 years of commercial experience with a technical interest in the intersection of Internet of Things, with advanced data management and analysis methods. I view data science as a team activity, and I feel that the IoT must be viewed as a system. I am leveraging my past activities to understand the adoption and impact of the IoT; first, as a system engineer in aerospace, where I developed Bayesian risk assessment methods for systems within the Space Transportation System (including the Space Shuttle), Extreme Ultraviolet Explorer, Gravity Probe B, and many more, and second, as a enterprise data warehousing, business intelligence and analytics professional. Between my aerospace and IT careers, I indulged my hobby of cooking by starting a food company, Montara Magic, centered around my chocolate sauces. My education combined chemistry, mathematics and philosophy. I performed research into molten salt fuel cells in graduate school, and in photovoltaic materials for a short time in industry. The lure of bringing the human race into space was strong, and when I was offered the chance to combine my chemistry and mathematics skills to develop new risk assessment and system engineering methods for space launch and propulsion systems – I couldn't resist. I perform independent research and strategic consulting to bring value from the Internet of Things, Sensor Analytics Ecosystems and data science teams.I am a caregiver, a lover of science fiction and speculative fantasy, and my passion to learn has led me to a pilot's license, an assistant instructor in SCUBA, nordic and alpine skiing, sea kayaking, and reading everything I can, in as many topics as I can.

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