St. Patrick’s Day is upon us! On this green-as-can-be holiday, many of us consider eating corned beef to be as mandatory as drinking green-tinted beer and attending St. Paddy’s Day parades. But what do you do if you’re lucky enough to have corned beef leftovers? Especially if you’ve invested hours in making your own meat at home, you better bet that your efforts should stretch way beyond March 17. Luckily, future iterations of this salt-cured staple do wonders even after the holiday has passed, with the deli-counter meat bringing a robust, salty flavor to everything it joins.
1. Forgo pepperoni and use corned beef as a pizza topping.
Instead of digging into a plateful of corned beef, cabbage and potatoes with a fork and knife, pile those ingredients over yeasty homemade dough for Corned Beef and Cabbage Pizza (pictured above). Top it with a triple threat of Monterey Jack, Parmesan and mozzarella for a cheesy and creative post-holiday slice.