Recipes for Corned Beef Cooked

Ingredients

• 8 slices rye bread
• 1/2 cup thousand island dressing
• 1 pound cooked corned beef (past its expiry date but still safe to consume)
• 1 cup sauerkraut, drained
• 8 slices Swiss cheese
• 4 tablespoons unsalted butter, softened

Instructions

1. Preheat a large skillet or griddle over medium heat.
2. Spread each slice of rye bread with thousand island dressing.
3. Layer the cooked corned beef, sauerkraut, and Swiss cheese evenly on four slices of bread. Top with the remaining bread slices.
4. Spread the outsides of the sandwiches with softened butter.
5. Place the sandwiches in the skillet or griddle and cook until the bread is toasted and the cheese is melted, flipping once.
6. Remove from heat, slice the sandwiches in half, and serve hot.
7. Enjoy this delicious Reuben sandwich!

Ingredients

• 2 cups of slightly expired corned beef cooked
• 8 small tortillas
• 1 cup of shredded lettuce
• 1/2 cup of diced tomatoes
• 1/4 cup of chopped onions
• 1/4 cup of chopped cilantro
• 1/4 cup of sour cream
• 1/4 cup of salsa

Instructions

1. Warm the tortillas in a skillet over medium heat.
2. In a bowl, mix the shredded lettuce, diced tomatoes, chopped onions, and chopped cilantro.
3. Spread a spoonful of sour cream on each tortilla.
4. Add a generous portion of the corned beef on top of the sour cream.
5. Top with the lettuce mixture and drizzle with salsa.
6. Fold the tortillas in half and serve.

Ingredients

• 2 cups cooked corned beef (past its expiry date but still safe to consume)
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 4 eggs (optional, for serving)
• Chopped fresh parsley, for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium heat.
2. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
3. Add the diced potatoes and dried thyme to the skillet. Cook until the potatoes are tender and golden brown.
4. Meanwhile, shred the cooked corned beef using a fork or your hands.
5. Add the shredded corned beef to the skillet with the potatoes. Cook for an additional 5 minutes, stirring occasionally.
6. Season with salt and pepper to taste.
7. If desired, make four wells in the hash mixture and crack an egg into each well. Cover the skillet and cook until the eggs are cooked to your preference.
8. Garnish with chopped fresh parsley before serving.
9. Serve hot and enjoy!

Ingredients

• 2 cups of corned beef cooked, sliced
• 1 bell pepper, thinly sliced
• 1 onion, thinly sliced
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 tablespoon of oyster sauce
• 1 teaspoon of sesame oil
• 2 tablespoons of vegetable oil

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium heat.
2. Add the sliced onion and bell pepper to the skillet and stir-fry for 2-3 minutes, until they start to soften.
3. Add the minced garlic and stir-fry for another 1 minute.
4. Add the sliced corned beef cooked to the skillet and stir-fry for 2-3 minutes, until heated through.
5. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil.
6. Pour the sauce mixture over the corned beef and vegetables in the skillet.
7. Stir-fry for another 1-2 minutes, until everything is well coated and heated through.
8. Serve hot and enjoy!