Corned beef recipes

Feeling the inspiration of St. Patrick’s Day? Try these three corned beef recipes that will have you feeling the lure of the Emerald Isle all year round.

Reuben sandwich

The spicy, cheesy grilled Reuben

Serves one


  • 2 slices caraway rye bread
  • 1 tablespoon Dijon mustard
  • 2 pre-sliced deli Swiss cheese slices
  • 1/2 cup well drained sauerkraut
  • 4-6 slices deli corned beef
  • 3-4 teaspoons butter
  • Thousand Island dressing or regular mustard (optional)


  1. Place the rye bread on a clean surface. Spread Dijon mustard evenly on each slice.
  2. Lay a slice of Swiss cheese on the mustard.
  3. Layer the corned beef over the cheese on one slice of bread.
  4. Spread the sauerkraut over the cheese on the other slice of bread.
  5. Put both bread halves together, then butter the outsides.
  6. Grill or fry over medium heat until golden brown and the cheese has melted.
  7. Serve with a side of plain mustard or Thousand Island-type dressing for dipping.

Corned beef hash with eggs

Serves four


  • 1-1/2 tablespoons butter
  • 1/2 cup diced red pepper
  • 1 large onion, diced
  • 1/3 cup chicken stock
  • 2-1/2 cups cooked corned beef, chopped
  • 2-1/2 cups cooked potatoes, cubed or pre-made cubed hash browns
  • 4 eggs
  • Salt and cracked black pepper to taste
  • Chopped Italian parsley to garnish


For the hash:

  1. Melt the butter in a large skillet over medium heat.
  2. Add the red peppers and onions, then cook until tender.
  3. Add the chicken stock, corned beef and potatoes.
  4. Stir, reduce heat to medium low and then cook until liquid has evaporated.
  5. Divide among four serving plates.
For the eggs:
  1. Poach eggs in an egg poacher or fry in a skillet over medium heat.
  2. Cook until the egg whites are cooked but the yolks are still runny.
  3. Place an egg on top of the corned beef hash on each serving plate. Season with salt, pepper and parsley; then serve.

Easy corned beef stew

Serves four to six


  • 1-1/2 tablespoons butter
  • 1/2 cup sliced carrots
  • 1/2 cup sliced parsnips
  • 1 large onion, diced
  • 2 cups par-cooked potatoes, peeled and cubed into bite-size pieces
  • 3 cups cubed cooked corned beef from a whole cooked brisket
  • 3/4 cup Guinness stout
  • 2 cups beef broth
  • 1/4 cup water
  • 2 cups cabbage, chopped


  1. In a large saucepan over medium heat, saute the carrots, parsnips and onion until almost tender.
  2. Add the stock, beer and water and bring to a boil.
  3. Stir in the potatoes, corned beef cubes and chopped cabbage; then reduce the heat to medium and simmer for 20 more minutes.
  4. Salt and pepper to taste and serve with Irish soda bread.

More easy dinner ideas

How to cook beef brisket
Irish Corned Beef Brisket
A traditional Gaelic St Patrick’s Day menu


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