Leftover Corned Beef Skillet Recipe

Thursday, May 19, 2016
We are not ones to eat the same things over and over leftover and I have to get a little creative. Here is one hit I had with leftover corned beef. It's great served over rice.

Leftover Corned Beef Skillet Recipe

Cabbage sliced thin
Corned Beef either leftover or deli sliced (you can also substitute chicken, beef, sausage, pork or shrimp)
Red potatoes cubed 2 or 3
Bell peppers sliced 1 
Finger carrots handful
Beer 1/2 cup
Chicken broth
Green beans 1 cup
Soy sauce to taste
Salt, pepper, granulated garlic, cayenne pepper to taste

Optional: Cooked white rice or cooked egg noodles.

In a large deep fry pan, add the cooked corned beef, 1/2 cup beer,  1 12 ounce can chicken broth,  2 or 3 cubed potatoes, sliced cabbage,
carrots, beans and peppers. Simmer on low until potatoes and cabbage are tender around 25 minutes add some water if begins to get dry. Add all seasoning to taste. Season with soy sauce to taste at the end when everything is cooked,  around 3 tablespoons and vegetables are cooked to your families liking.  Serve by itself or over rice or noodles. This also can be all placed in a slow cooker on low for 6 to 8 hours or on high for 4 to 6 hours. Cook rice or noodles separately.

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