Corned Beef Recipes

Bring the delicatessen home with our mouth-watering recipes.

Reuben Pizza
Ingredients:
• Pizza crust • ¾ cup thousand island dressing • ½ cup sauerkraut, drained • ¼ cup shredded swiss cheese •  ½ pound Skylark Corned Beef, chopped • salt and pepper to taste

Instructions:
Preheat oven to 425⁰F. Spread thousand island dressing over pizza crust, leaving 1" of dough at edge without dressing for outer crust. Scatter sauerkraut evenly over dressing. Lay Skylark Corned Beef on top, distributing evenly. Place swiss cheese over top. Bake approximately 6 minutes until cheese is thoroughly melted. Allow to cool before slicing.


Corned Beef & Cabbage
Ingredients:
• 3 pounds Skylark Corned Beef • 4 medium carrots, peeled and cut into 1" segments • 2 pounds potatoes, cleaned and cut into 2" chunks • 1 small head of cabbage, cut in wedges

Instructions:
Place the Skylark Corned Beef in a large pot along with enough hot water to cover it by at least 1" and put the lid on. Add the spice packet that came with your Skylark Corned Beef. Cover the pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until it is fork tender. Keep the meat submerged. Add the carrots and potatoes. After 30 minutes add the cabbage. Remove meat and let rest 15 minutes. Carve the meat by cutting across the grain about the thickness of a pencil. Place vegetables in a bowl and cover. Add as much broth as you want. Serve and enjoy.


Modern Corned Beef & Cabbage
Ingredients:
• Olive oil • 1 medium head of savoy cabbage, cut into 1 inch slices • a few carrots • 2 potatoes, cut into wedges • cooked and sliced Skylark Corned Beef • grainy mustard • salt and pepper to taste

Instructions:
Drizzle a baking sheet with olive oil, place cabbage slices single layer on top, drizzle the cabbage with more olive oil, salt and pepper. Roast in a 400⁰F oven. Check after 15 to 20 minutes, if golden on bottom carefully flip slices over and continue roasting until tender and golden on the other side. Roast potatoes and carrots in a separate baking sheet with olive oil, salt and pepper.

Credit: Proud Italian Cook


Corned Beef Reuben
Ingredients:
• 2 tablespoons butter • 8 slices rye bread • 8 slices Skylark Corned Beef • 8 slices swiss cheese • 1 cup sauerkraut, drained • thousand island dressing

Instructions:
Preheat a large skillet or griddle on medium heat. Lightly butter one side of bread slices. Spread non-buttered sides with thousand island dressing. On 4 bread slices, layer 1 slice swiss cheese, 2 slices of Skylark Corned Beef, ¼ cup sauerkraut and second slice of swiss cheese. Top with remaining bread slices, buttered sides out. Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot. Serves 4.


Corned Beef Hash
Ingredients:
• 2 tablespoons unsalted butter • 1 medium onion, finely chopped • 2-3 cups finely chopped, cooked Skylark Corned Beef • 2-3 cups chopped cooked potatoes • salt and pepper • chopped fresh parsley

Instructions:
Heat butter in a large skillet on medium heat. Add the onion and cook a few minutes, until translucent. Mix in the chopped Skylark Corned Beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. Do not stir the potatoes and corned beef, but let them brown. When nicely browned, use a spatula to flip sections over in the pan so that they brown on the other side. Press down with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook until the potatoes and the corned beef are nicely browned. Remove from heat, stir in chopped parsley. Add freshly ground black pepper and salt to taste.


Corned Beef & Cabbage Soup
Ingredients:
• 2 tablespoons oil • 1 onion, chopped • 2 stalks celery, chopped • 4 cloves garlic, minced • 2 quarts chicken broth • 3 carrots, sliced • ½ head cabbage, chopped • 1 bay leaf • 2 tablespoons parsley, chopped • 2 - 2½ cups cooked Skylark Corned Beef, shredded • 3 potatoes, cubed • salt and pepper to taste

Instructions:
Heat oil in a large saucepan over medium low heat. Add onion and celery; sauté, stirring frequently, until tender. Add garlic and continue cooking for 1 minute. Stir in chicken broth, carrots, cabbage and potatoes. Add the bay leaf, parsley, salt and pepper; bring to a boil. Reduce heat to medium low; cover                                                                               and simmer for 45 minutes. Stir in Skylark Corned Beef; increase heat and return to a boil.


Reuben Spread (Dip)
Ingredients:
1 pound Skylark Corned Beef, diced • 8 ounces shredded Swiss cheese • 1 14 ounce can sauerkraut, drained very well (place in strainer & press out liquid) • ¾ cup mayonnaise • ¼ cup thousand island dressing • salt and pepper, to taste • crackers

Instructions:
In a large bowl, mix all ingredients together. Spoon into an oven safe serving dish. Bake at 400° for about 20 minutes, until it is bubbling and nicely browned. Serve with crackers.
Credit: A Farmgirl’s Dabbles