BY CINDY COOPWOOD • PHOTOGRAPHY BY ANNA SATTERFIELD
Give your corned beef and cabbage a much-needed update with a few simple tweaks—like roasting the vegetables until crisp—that will make a big difference in this traditional Irish meal. Then, think beyond a Reuben and try these amazing appetizers to take your corned beef leftovers to the next level.
CORNED BEEF AND GARLIC-ROASTED VEGETABLES
Take your corned beef and cabbage up a notch by skipping the traditional boiling method and slow-roasting in the oven instead.
1 4-pound flat-cut corned beef with seasoning packet
4 tablespoons unsalted butter, melted
2 tablespoons minced garlic
1½ teaspoons salt
¼ teaspoon ground black pepper
6 medium carrots, peeled and cut into 2-inch chunks
1¼ pound small red potatoes halved
1 very small green cabbage, cut into wedges
chopped parsley, for garnish
Preheat the oven to 325 degrees. Set one oven rack in the middle position and another in the bottom position.
Rinse the corned beef several times under running cold water to remove some of the saltiness.
Place the corned beef, fat side up, in a roasting pan. Pour about ⅛-inch of water around the meat and sprinkle the contents of the seasoning packet into the water. Cover the pan tightly with foil and roast on the middle rack for about 3 hours.
Arrange the carrots, potatoes, and cabbage on a rimmed unlined baking sheet. (Use two baking sheets if necessary to allow space so as not to crowd vegetables.) In a small bowl, mix together the melted butter, garlic, salt, and pepper. Generously brush the garlic-butter mixture over the vegetables to coat evenly. When the corned beef has roasted for about 2 hours, place the pans of vegetables on the bottom rack of the oven. Roast vegetables and continue cooking the corned beef for the remaining hour until the meat and vegetables are tender.
The cabbage will brown first, so watch closely and give it a toss when the bottom pieces look golden.
When ready, transfer the corned beef to a cutting board and let cool about 5 minutes. Cut off and discard the layer of fat, then slice the meat against the grain into ¼-inch slices. Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley for garnish.
REUBEN PINWHEELS
If you love a Reuben sandwich, this viral recipe by Diane Morrisey is perfect for your St. Patrick’s Day celebration. It has all the things—corned beef, swiss cheese, Dijon mustard, and sauerkraut, but they are rolled up in puff pastry, cut into spirals, and baked until golden. Delicious with Thousand Island or homemade Russian dressing!
1 tablespoon all-purpose flour
1 package frozen puff pastry, thawed
4 tablespoons Dijon mustard, or to taste
1 cup sauerkraut, squeezed to get excess water out
1 pound sliced deli corned beef
1 pound sliced Swiss cheese
Everything bagel seasoning
Dust a flat work surface lightly with flour. Unroll puff pastry sheets and roll each sheet out into a 10×15-inch rectangle. Spread a thin layer of Dijon mustard over puff pastry. Cover with a layer of pastrami slices, followed by a layer of Swiss cheese. Sprinkle evenly with sauerkraut. Roll puff pastry up tightly like a jelly roll. Wrap in plastic wrap and refrigerate for 1 hour or up to 24 hours.
Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice puff pastry rolls into 1-inch slices and lay on the baking sheets. Brush tops with beaten egg and sprinkle with Everything bagel seasoning. Bake until lightly browned, about 20 minutes.
Serve with Thousand Island or Russian dressing.
RUSSIAN DRESSING
More tangy than Thousand Island dressing and not as sweet as distant cousin Comeback sauce, Russian dressing is a classic combo with a Reuben sandwich. It’s also delicious as a salad dressing and with fried seafood.
½ cup mayonnaise (we love Duke’s)
½ cup sour cream
½ cup ketchup
⅓ cup dill relish
1 tablespoon prepared horseradish
1 teaspoon chili powder
1 heaping tablespoon finely minced shallot
In a medium bowl, whisk together the mayonnaise, sour cream, ketchup (or chili sauce), relish, horseradish, and shallot. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve or up to 4 days.
HOT REUBEN DIP
This dip is warm, melty, and delicious—whether you love Reuben sandwiches or not! Best of all, it can be made in the oven or your slow cooker.
8 ounce cream cheese, softened
¼ cup mayonnaise
¼ cup Thousand Island dressing
1 cup corned beef chopped
1¼ cups shredded Swiss cheese, divided
½ cup sauerkraut, drained and squeezed dry
½ teaspoon Worcestershire sauce
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon black pepper
Mix softened cream cheese and dressing in a medium mixing bowl until smooth. Add remaining ingredients and stir to combine. Pour mixture into a 9-inch pie pan or baking dish.
Bake at 400 degrees for 15 to 20 minutes, until hot and bubbly. Serve warm with crackers or chips.
May be made up to 2 days ahead and stored in refrigerator until ready to bake.
