Tender, salty, corned beef, bite-size chunks of potatoes, and shredded green cabbage are combined in a savory broth to make this corned beef soup. This meal never fails to make everyone in my family happy.

Corned Beef Soup

On the chance that you are lucky enough to have some leftover corned beef waiting in the fridge, this recipe will make the most of it. If you don’t happen to have corned beef in the house already, this corned beef and cabbage soup recipe is worth a trip to the store.

Savory and flavorful, I could happily breathe in the smell of this simmering soup all day long. However, lucky for all of us, a brief simmer is all it really needs to wilt the cabbage, making it tender and not turning it to mush.

The short simmer makes this a great recipe to pull together on a busy night. Start the onion cooking and then prep the other ingredients as you go, adding to the pot as you go along. The whole meal will come together in less than 30 minutes from start to finish.

Once the onion has become mostly translucent add the chopped celery and continue cooking until tender. Next is the Worcestershire, pepper, and potatoes. Notice you don’t add salt here.

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Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the corned beef and cabbage hash of your dreams.

Corned Beef Hash with Cabbage

In my mind, there is no reason why corned beef isn’t available in the meat case all year round. It is such a seasonal thing around March but I think retailers are getting the hint.

I used to have to wait until March to find it in the store. This year I found it in January and I was quite excited about that discovery! I’m going to be watching for it to come on sale and stock up my freezer so we can enjoy corned beef dishes year around.

Recently, when I saw the leftover corned beef in the refrigerator, I imagined that a skillet of cabbage, corned beef, and red potatoes would be tasty. I didn’t realize this would be so delicious that I would be craving it the very next day.

My whole family enjoyed this meal and I can see making this dish a tradition each time I cook corned beef. That is, if I can stash enough leftovers to make it.

Corned Beef Hash with cabbage is a dish that works for any meal, any time of day. Our favorite is for breakfast.

Corned Beef and Potatoes

Diced potatoes are browned crispy in a little bit of butter or bacon grease. If you use red potatoes and dice them small they will fry up in about 10 minutes.

Once the potatoes are crispy, yet still tender, remove them from the heat and saute the onions for 2-3 minutes. As they start to soften add the cabbage stirring to combine. Cover with a lid and cook until the cabbage starts to slightly wilt.

Add the potatoes and corned beef to the skillet, stir and keep on the heat for just a minute o

This soup takes all of the Reuben flavors you love and combines them in a steaming hot bowl of soup, perfect for these chilly nights.

Reuben Soup

Years ago, I ran across a recipe for Reuben Soup over at Closet Cooking. I mentioned it to my husband at the time and he did not let me forget it.

His all-time favorite sandwich is a classic Reuben; rye bread piled high with corned beef, sauerkraut, and melting Swiss cheese.

The idea of a soup for winter that delivers everything we love about Reuben sandwiches? There is no resisting that combination. Don’t skip the rye bread for serving with the soup, it adds the perfect final touch.

Creamy Reuben Soup

The first time I made this soup, my husband and I really enjoyed it and my kids were less than impressed. But now? This soup disappears crazy fast every time I make it.

Fortunately, most of my boys have grown to love Reuben sandwiches and that’s made this recipe a HUGE favorite for most of the family.

This soup has had a place in our regular winter menu rotation for over ten years now.

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Baked corned beef with honey mustard glaze turns out moist and juicy with a sticky sweet glaze on top that no one can resist.

For as long as I can remember, my family has enjoyed a traditional corned beef and cabbage dinner on St. Patrick’s day. However, a while back, this recipe for baked corned beef in the oven caught my eye and I saved the recipe to try.

Baked Corned Beef in the Oven

Oven baked corned beef turns out tender and juicy every time I make it. There were six of us together for this meal the first time I made it and every single person requested seconds. Even my rarely-excited-about-meat child all said that they “loved” this corned beef.

Unfortunately, there weren’t enough for seconds for everyone, but I learned my lesson. If you’re able to fill the freezer with a couple of extra roasts whenever corned beef goes on sale – do it.

The first time I tried this baked corned beef in the oven, I knew right away that it would be making an appearance at our St. Patrick’s Day dinners for years to come. As it turns out, I keep corned beef stashed in the freezer now, just to make this recipe whenever the craving hits.

Our favorite way to enjoy this corned beef is alongside a generous serving of Irish Colcannon for a complete meal. Don’t forget to reserve a bit of the glaze for a dipping sauce.

Honey Mustard Corned Beef

I’ve always enjoyed corned beef but it’s never been the kind of meal I dream of at night. When first I tasted this corned beef with honey mustard glaze caramelized over it, it completely knocked my socks off.

The very simple glaze of honey and coarse-grain mustard added a beautiful sweetness and subtle tang to the salted meat. The flavor combination of the glaze with the cured meat hit all the right notes for me.

A little brown sugar sprinkled over the top before baking ties all the different elements of the recipe together.

While the honey mustard flavor might not be strictly traditional as far as Irish recipes go, I think it preserves the familiarity of corned beef while making it even tastier. That’s a win in my book.

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Slow cooker corned beef brisket is so good, you’ll be making it far more often than once a year.

Is there anything better than coming home to the smell of a meal that’s simmering in the crock-pot? Making corned beef in the slow cooker is so easy it practically makes itself.

Slow Cooker Corned Beef Brisket

Perfectly moist, sliceable or shreddable, slow cooker corned beef brisket is possible with just a few minutes of effort. All you have to do is place the corned beef in the crockpot, sprinkle it with seasonings and add a bit of water.

Then, just turn on the crockpot and wait. Cooking at low temperature for 8 hours yields the most tender, pull-apart forkfuls of corned beef you could hope for.

It’s great in this recipe, and you’ll find a use for the leftovers in many others.

Not sure how to cook corned beef in the slow cooker? There’s no reason to be intimidated. Cooking corned beef brisket doesn’t get any simpler than this crock-pot method!

The tender texture and meaty flavor of corned beef was always a treat for us as kids and it still feels like a special meal to me.

We like to eat our corned beef with Colcannon or roasted potatoes. If you’re lucky enough to have leftover corned beef, you’ll want to set some aside for a classic Reuben sandwich. <