I’m a gal who loves to make multiple meals out of one meal. For example, make a ham (that’s one meal), use leftover ham in your morning eggs (that’s another meal), make ham sandwiches with more leftover ham (on Hawaiian rolls with homemade honey-mustard…that’s a THIRD meal), repeat several of those (that’s several more meals), then use the ham bone to flavor bean soup! Seriously…it’s the epitome of frugal & food loving! lol…
That being said, another fave in our house is corned beef. I typically boil it, with the seasonings it comes with, for about 3 hours. Then, you trim off the excess fat and cut across the grain (just trust me on that part). For leftovers, there’s always Ruben Casserole (recipe to come some other time). And then, for a quick (and might I say AH-MAZING) dinner…Ruben Sandwiches!
Super simple. I toast & butter some Jewish Rye bread (though French bread will work in a pinch). I warm up some sliced corned beef with some swiss cheese (til cheese is melted). Place on one side of toasted bread. Add sauerkraut (I preheat with a little bit of brown sugar…so it’s not overly sour). I occasionally add mustard. Place together & you are ready to go! Mmmmmm….mmmmm…deeee-LISH! <3