St. Patrick’s Day corned beef leftover recipes

St. Patrick’s Day corned beef leftover recipes

Corned Beef Quesadillas / Image Chef Mary Moran
Corned Beef Quesadillas / Image Chef Mary Moran

LOS ANGELES, March 15, 2015 – Now that St. Patrick’s Day is over, and usually there’s quite a bit left over, use what you’ve got with a few other ingredients to make a fun new meal.  These meal ideas can make a great lunch for on the go. 

READ ALSO: St. Patrick’s Day: Three different recipes for perfect Corned Beef

Quesadillas with Shredded Corned Beef and Pepper Jack Cheese 



Corned beef

Pepper jack cheese

Cilantro cabbage slaw*


In a large sauté pan, heat 1 tbsp. canola oil.  Lightly cook two tortillas on both sides.  Once they are both slightly crisp, lay one in the sauté pan and top with shredded pepper jack cheese and corned beef and then more pepper jack cheese.  Place the tortilla on top. Flip tortilla once the bottom tortilla is well toasted. Cut into four wedges and serve with cilantro cabbage slaw.

READ ALSO: St. Patrick’s Day: Buying and cooking Vitamin C packed cabbage

Cilantro and cabbage slaw with limejuice and shredded apples

½ tbsp chopped cilantro

1 cup shredded purple and green cabbage

¼ cup shredded carrots

½ bell pepper julienned

¼ apple julienned

3 limes

2 tbsp. olive oil

Salt and pepper to taste

Sourdough with shredded corned beef club

Sourdough bread

Leftover Corned Beef and Slaw Sandwich:


Thousand Island dressing

Rye bread

Cabbage slaw*

Iceberg lettuce

Roma tomato

Havarti cheese

Cabbage Slaw

½ cup shredded cabbage

¼ cup shredded carrots

1 tbsp. mayonnaise

1 tsp garlic powder

1 tbsp. buttermilk

Salt and pepper

Toast all bread


Begin by slathering both pieces of sourdough toast with Thousand Island dressing. Next, place one piece of sourdough toast down first and top with shredded corned beef and havarti cheese. Then, place the toasted rye on top of the havarti cheese. Finally, top the rye with corned beef, tomato and cabbage slaw and place the other piece of sourdough toast sauce side down.  Put four toothpicks into each corner and slice into quarters.

St. Patrick’s Day recipe for traditional, easy to make, Irish Soda Bread

CBLT – Corned Beef, Lettuce and Tomato


Corned beef




Butter lettuce

Toasted wheat bread


In a small bowl, mix the mayonnaise and the horseradish.

Toast the bread

Smear the horseradish sauce over both sides of the bread and stack shredded corned beef on the bottom, sliced tomato, butter lettuce and top with the other piece of toasted bread.


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Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.