As promised, yet another Corned Beef recipe. This one is a simple and easy way to use left over Corned Beef from your St Patty’s Day Celebration.
Once again I cannot say enough about pizza…………I swear you can put anything on a pizza crust and have it come out tasty. After all pizza crust is bread, so any sandwich filling will make a great pizza. And who says pizza has to have tomatoes for the sauce…….mix it up sometimes , after all variety is the spice of life.
The Rueben Sandwich……….One account holds that Reuben Kulakofsky, a Lithuanian born grover, residing in Omaha, Nebraska, was the inventor. Kulakofsky’s weekly poker game was held in the Blackstone Hotel. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.
Other accounts hold that the Reuben’s creator was Arnold Reuben, the German owner of the once-famous, now defunct Reuben’s Delicatessen in New York City.
Whatever the origin, it’s a yummy sandwich. If you make the traditional Corned Beef and Cabbage Dinner you are likely to have corned beef left over…………why not try a Rueben Pizza. Pizza crust with thousand island dressing ……no need for the traditional tomato base for this pizza. Topped with all the sandwich fixings, that left over corned beef ( you can buy deli corned beef and chop it up if you prefer), sauerkraut, and swiss cheese. I added onions……….because I like onions on a sandwich and on pizza…….you can leave them off if you prefer.
Try the Rueben Pizza……….before or after St Patty’s Day or any day you are craving a Rueben.
- 1-14 oz. Boboli Pizza Crust
- 3/4 cup Thousand Island Dressing
- 4 oz. shredded corned beef, chopped
- 1 cup onions thinly sliced
- 3/4 cup Sweet Bavarian Sauerkraut , drained and squeeze out excess water
- 1 1/2 cups shredded Swiss Cheese
- Preheat oven to 450*
- Place pizza crust on pizza stone or cookie sheet. Spread thousand island dressing over the pizza crust. Top with corned beef, onion, sauerkraut. Sprinkle swiss cheese over toppings.
- Place in preheat oven and bake until heated through, cheese is melted and beginning to brown, about 20 minutes.
You can use deli corned beef in place of the shredded corned beef.
Corned Beef Tacos
St. Patricks Day………or the Feast of Saint Patrick……..how fitting for a food blog.
Back in the day St. Patricks day meant green beer and partying. Corned Beef and Cabbage and partying. Wearing green and partying. Well time changes everything. Now it’s still corned beef……..I might wear green,although it is not my favorite color in clothing…………..but, the partying and green beer are gone!
Well, maybe I am wrong about the partying because, these Corned Beef Tacos are a party for your mouth! Cooking the corned beef was easy peasy in the crock pot. I used the spice packet from the corned beef and covered it with Guiness Stout.
A slaw recipe ……cabbage, sounded right and has just the right amount of spice in the dressing. I saw a recipe for the Mustard Seed Salsa I thought ……hmmmm. But It really is just the right condiment for the corned beef. Boiling the whole mustard seed softens it to just burst in your mouth. Green chiles add the zing, and when you combine it all together…………… the Corned Beef Taco is born.
I hope you will try this taco twist on the traditional corned beef St Patricks Day fare……….and maybe wear some green!
Corned Beef Tacos
You can also fry the tortillas until they are crisp and have Corned Beef Tostada’s.
- For Tacos:
- Prepared Corned Beef
- 8 -6” corn tortillas
- Mustard Seed Salsa
- For Corned Beef:
- 2 pound package of corned beef with the picking spice packet
- Guiness Stout (enough to cover the corned beef, I used 3 cans)
- 1 package ready to use cole slaw mix
- 1/2 small red onion sliced
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon oregano
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon cilantro
- Mustard Seed Salsa:
- 1teaspoon olive oil
- 1 tablespoon onion, diced
- 1/4 cup water
- 6 tablespoons whole mustard seeds
- 1 tablespoon green chilies
- 2 teaspoons apple cider vinegar
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1/4 teaspoon salt
- For the Corned Beef: Place corned beef in crock pot. Sprinkle the space packet over the meat. Pour in enough beer to cover the meat.
- For the Curtido: Place all the ingredients in a large bowl and combine. Transfer to a storage container and refrigerate until serving.
- For Salsa: sauté onion in olive oil until translucent. Allow to cool. Place water and mustard seed in a small non stick saucepan. Bring to a boil. Reduced heat to low and simmer 10-12 minutes. Place in a fine mesh strainer and rinse under cool water. Allow to drain. Place mustard seeds, sautéed onions, green chilies, vinegar, garlic, and salt in a small bowl. mix throughly. Sore in a non-reactive container in the refrigerator until serving.
- To Assemble Tacos:
- Heat tortillas. You can microwave them, heat them on a skillet, or fry them.
- Place 1 1/2 – 2oz of corned beef on each tortilla, top with curtido, and mustard seed salsa.
Candy and Pie………what could be better? I can’t think of anything!
Finding this recipe, after not making it for quite sometime, was an exercise in patience. The original was in a Word Perfect document from a computer that I no longer own. Being the tech-tard that I am, I thought if I put the files on a zip drive I could just plug them in and ooh la la there it would be………WRONG! My Apple computer laughed interanlly I’m sure…….and I even tried to open it a work ……..on my lunch break of course………but the newer version of Word wouldn’t open it either.
Then, to the rescue comes my friend Jeanne. I have worked with Jeanne for sometime, and if you ever need a computer question answered, she is your gal. She was able unlock my Butterfinger Pie recipe from it’s Word Perfect prison. It also unlocked all of my other cherished recipes. I was sooooo happy. Now I am able to share this recipe with all of you, and many more later.
About the pie……..it reminds me of pecan pie. The butterfinger candy adds the crunch like the pecans and of course there is chocolate. Topped with whipped cream, Butterfinger Pie is a rich and gooey dessert, that you will be proud to serve ……..and happy to eat!
- 2 large eggs
- 1/4 cup water
- 1 cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/2 cup butter, melted
- 8 Butterfinger candy bars (2.10z size), coarsely chopped /divided
- 1 unbaked pie shell ( I buy the pre made but you can make your own)
- Beat eggs lightly in a large bowl. Mix in water, sugar, flour, and salt until well combined. Stir melted butter into batter. Add 6 of the chopped candy bars. Cool.
- Meanwhile pre-heat oven to 325*. Pour filling into pie shell. Bake for 45 minutes or until filling barely set. Cool on wire rack. Cover and refrigerate overnight. Garnish with whipped topping and remaining candy bars.