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What to do with leftover corned beef

It’s “Parade Weekend” in Binghamton. The whole town pretty much celebrates St Patricks Day for the entire month of March (or at least the cool people do…) and we usually have corned beef a couple of  times to celebrate. Yesterday we had our traditional corned beef with cabbage, carrots and potatoes. We didn’t add Guinness since yours truly is a celiac but please, feel free to add it to yours. I hear it’s great!

Today I wanted something different and ended up with the above. It was delicious 🙂

Here is what I did:

Shredded about 1/3 of a large head of cabbage and diced one onion. Sauteed with 1/3 of a stick of butter with salt, pepper, celery seed, marjoram and fennel seed to taste. I also added jalapeños. Cook to your preferred done-ness.

Then I added chopped corned beef and smoothed it all down and grated sharp (grassed) cheddar on top and let the cheese melt. I topped with a homemade sauce.

Sauce:

Take about 3/4 of a cup of mayo (I used soy free Vegenaise), a good tbsp or more of ketchup, a few quirts of sriracha sauce and chopped dill gerkins. Mix it up and dump on top!

It isn’t pretty but it tastes really good and it’s low carb too. Adjust the jalapeños and sriracha sauce to your taste buds. I like it spicy!! Enjoy!!

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