We are off to the parade but first put the corned beef, cabbage and potatoes into the crock pot. But what do you do with the leftover corned beef ? We have a solution for you along with a special treat. Thanks to allrecipes.com for the great ideas and pictures.
St. Paddy’s Irish Sandwich
Toasted sliced-sourdough, shredded corned beef, fancy mustard, and shredded cabbage in a light vinaigrette make this sandwich to die for.
Yield 6 sandwiches
- 1 (3 pound) corned beef brisket with spice packet
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 medium head cabbage, cored and sliced thin
- spicy brown mustard
- 12 slices sourdough bread, lightly toasted
- Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound until tender. Remove meat and let rest 15 minutes. Slice meat across the grain.
- Whisk together olive oil, balsamic vinegar, mustard, salt, and pepper in small bowl. Place the shredded cabbage in a large bowl and pour the dressing over it; toss to coat the cabbage with the dressing.
- Spread a layer of mustard on 6 slices of toasted bread. Place some shredded cabbage and corned beef on each slice and top with remaining slices of bread.
Yield 72 twists
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg white, beaten
- 1/3 cup finely chopped shelled pistachios
- salt to taste
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Unfold the sheets of puff pastry, and brush tops with egg white. Sprinkle pistachios and salt over the egg white wash; flip the sheets, brush with egg white, and sprinkle with pistachios and salt.