What to do with corned beef leftovers???

Since you have probably just made a corned beef this week for Saint Patrick's Day, here's a new way to use leftover corned beef. It's a Reuben pizza! We made if last night and was oh so good. My husband doesn't like sauerkraut, so we didn't put that on. But it was still good!

Ingredients
1 refrigerated pizza dough (we used thin crust)
2/3 cup Thousand Island salad dressing
8 thin slices of cooked corned beef, cut in fourths
1 can (14 oz) sauerkraut, rinsed and well drained
3 cups of shredded Swiss cheese

Directions

1. Place the crust on a cookie sheet; spread with salad dressing.
2. Layer with corned beef and sauerkraut; sprinkle with cheese.
3. Bake according to your pizza crust package. Mine was 400 degrees for 13 minutes.

Corned Beef and Cabbage

So I'm figuring that everyone has a recipe for this, but I thought it might be nice to have on the blog in case you can't find your recipe or are looking for something different. I got this recipe from a Taste of Home magazine last year.


Ingredients
1 medium onion, cut into wedges
4 large red potatoes, quartered
1 pound baby carrots
3 cups water
3 garlic cloves, minced
1 bay leaf
2 tablespoons of sugar
2 tablespoons of cider vinegar
1/2 teaspoon pepper
1 corned beef brisket with spice packet (2 1/2 to 3 pounds), cut in half
1 small head of cabbage, cut into wedges

Directions

1. Places onion, potatoes and carrots in a 5-qt. slow cooker.
   
2. Combine the water, garlic, bay leaf, sugar, vinegar, pepper, and contents of spice packet; pour over vegetables.
3. Top with brisket and cabbage.
4. Cover and cook on low from 8-9 hours or until meat and vegetable are tender. Remove bay leaf before serving.

6-8 servings