So now that St. Patrick’s Day is over, you may be left wondering what to do with all that corned Beef and trimmings from your annual feast. We have a few recipes to share on this topic that is our favorites.
This one is one my Mom always made with our leftovers and is my favorite way to eat it. My Mom always called this dish goulash. No, she wasn’t referring to the Hungarian stew made with beef or veal, a variety of vegetables and heavily seasoned with paprika. She was meaning the general sense of the word which is to say –
This Corned Beef Stir Fry is simple and quick to make and so it makes a great weeknight meal. If you’re thinking of using up your leftovers in more of a breakfast hash kind of way with eggs, head over and see the recipe for Quick Corned Beef Hash.
Stir Fried Corned Beef and Cabbage
Yield 4 to 6 servings
A good use for left over corned beef, cabbage, carrots and potatoes from St. Patrick's Day.
- 2 tablespoons canola oil, divided
- 3 tablespoons white vinegar
- 1 teaspoon celery seed
- salt and pepper, to taste
- 2 cups chopped cabbage, cooked
- 2 cups potatoes, pre-boiled
- 2 cup sliced carrots, pre cooked
- 1/4 cup chopped green onions
- 1 lb leftover corned beef
- In a small bowl, whisk 4 tablespoons oil, vinegar, celery seed and seasonings and set aside.
- In a large skillet over medium-high heat, saute the corned beef until heated through.
- Next, toss in the cabbage, carrots and potatoes and saute about 4 minutes or until the vegetables get some caramelization.
- Add the vinegar-oil mixture and cover and simmer for 2 minutes or until the cabbage, carrots and potatoes are heated through.