Usually at this time of year, I am scurrying around the house, spring cleaning and preparing for Norouz and the first day of Spring. This year, I am nowhere near ready for the Persian New Year and I am procrastinating the spring cleaning for NEXT week! I broke out the corned beef early this year, since St. Patrick’s Day falls way too close to Norouz and the two meals don’t match up at all.
I have already shared the only way that I prepare a corned beef brisket – bake it, don’t boil it.
The real question is what do you do with the imminent leftover corned beef?
The hubby loves his corned beef hash and eggs, but this year I used the leftovers to make my oldest son, the Absent-Minded Professor happy. (Yes, the absent-minded part has been officially added to his title). He happily took his corned beef mac and cheese to school in his thermos and shared with me that all of his friends were terribly jealous about his scrumptious luch.
Scrumptious, that’s my word not his.
KerryGold was kind enough to give me a kickstart to the St. Patrick’s Day celebration by providing their amazing butter and incredibly stout cheese to make this corned beef mac and cheese truly Irish. I used their Aged Cheddar with Irish Whiskey for this particular recipe. It has tremendous character and a very strong flavor. My nearly 12-year old was not put off by it all. His taste buds certainly are evolving! You can find my recipe for corned beef mac and cheese here.
What is your favorite way to use up leftover corned beef?
Disclaimer: KerryGold USA provided me free products to sample. I was not paid to write this post. The opinions expressed in this post are mine. If I didn’t like it, I wouldn’t blog about it!