Have you ever wondered what to do with your leftover corned beef? Probably not, because I’ve never heard of corned beef leftovers before — it is too good not to devour. UNLESS you have a culinary failure as I did the week before St. Patty’s Day. It was my first time making corned beef and I bought a nice three-pounder from Whole Foods that was already marinating in seasonings. I followed the directions for making the boiled dinner but my corned beef was way too firm. The taste was great, but the texture was too tough to deal with a second time. That’s when I decided I’d need to make something else with the leftover meat.
I found a slow cooker recipe for Reuben Spread in one of my cookbooks and decided to give it a try. Since I was already using my slow cooker for another meal, I made this dip on the stove top.
- 2.5 cups of small cubed corned beef
- 16oz of sauerkraut, rinsed and well-drained
- 8oz shredded swiss cheese
- 8 oz shredded cheddar cheese
- 1 cup mayo
- Snack rye bread or crackers.
Combine all ingredients together and cook on a low temp, stirring often. If you decide to cook this in a crock pot, cook on low for 3 hours, stirring occasionally. Serve with warmed rye bread. When I made this I used less mayo and less cheese, I also didn’t rinse my sauerkraut; just drained it and it turned out great.
Source: Taste of Home – Slow Cooker, Reader’s Digest
Perfect with a Guinness. Yummy !
Oh my, that looks incredible. Anything with sauerkraut is a winner in my book!
I love sauerkraut too! I’m planning to make some homemade sauerkraut for the first time so I’ll be sure to document it on the blog.