Louie’s Meats Corned Beef Recipes for St. Paddy’s Day

by Carly Simpson | Mar 14, 2016 | Counties, Food & Drink, Towns

Louie's Meats

On St. Patrick’s Day, many people will celebrate by serving a savory, traditional Irish dish of corned beef and cabbage. But what do you make with the leftover corned beef? Louie’s Meats in Traverse City suggests these simple St. Patrick’s Day recipes.

Louie’s Meats was founded in 1962 by Louie Alpers and began making O’Brien Corned Beef in 1980. Today, the Northern Michigan company is still family owned and operated. To order their products, call 231.946.4811. You can also find them in stores at Louie’s Meats, Oleson’s, Ric’s, Burritt’s, Tom’s, Copemish Family Market, and Honor Family Market.

Crockpot Traditional Corned Beef and Cabbage

Ingredients:

  • 1 head cabbage, chopped into six wedges (remove core)
  • 4 to 5 pounds corned beef
  • 1/2 sliced onion
  • 10 potatoes, washed
  • 1 16-ounce bag baby-cut carrots

Directions:

Put 1 cup water in crockpot. Place cabbage wedges on bottom of crockpot. Then lay corned beef, fat side down, on cabbage. Then put in onions, potatoes, and carrots. Cook on high all day. Before serving corned beef, slice against the grain.

O’Brien Corned Beef Hash

Ingredients:

  • 1/2 stick butter
  • 1 package frozen Ore-Ida Potatoes O’Brien (28-ounce size)
  • 1 pound chopped cooked corned beef
  • Dash of ground cloves
  • 1/2 teaspoon garlic powder

Directions:

Melt some butter in a large frying pan on stove top. Add thawed potatoes, cooked corned beef, cloves, and garlic powder. Let fry until golden brown. Serves six to eight.

Reuben Soup

Ingredients:

  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 3 Tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups water
  • 4 cubes beef bouillon
  • 1 large cooked corned beef, chopped
  • 1 cup sauerkraut, drained
  • 3 cups half and half
  • 1 cup shredded Swiss cheese

Directions:

In a large saucepan, cook onion and celery in butter until tender. Stir in flour until smooth. Gradually stir in water and bouillon and bring to a boil, stirring constantly. Reduce heat to low and simmer five minutes. Stir in cooked corned beef, sauerkraut, half and half and cheese. Cook 30 minutes or until thickened.

Watch as Maxbauer’s owner Mark Wilson reveals the secrets behind some of the best corned beef this side of the pond.

Find more delicious dishes in MyNorth’s recipe directory!

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Photo(s) by Louie's Meats