What Can I Make with Leftover Corned Beef Besides Hash?
This year I decided to cook my corned beef and cabbage a week before St. Patrick’s Day, so I could come up with some leftover recipes for my readers. I wanted something unique. Hash is good and all (I will be covering that later this week). I looked at some possible ideas online. The one that inspired me the most was pizza. It would be easy to throw my leftovers as topping onto a pizza – creating a hand held corned beef meal.
The next thing I had to address before I could put this pizza together was the sauce. Tomato sauce didn’t seem like the right choice. I remember Giade de Laurentitis making a Béchamel sauce for a meatball pizza. A Bechamel is a simple white sauce made with flour, butter, milk, and some seasonings. Since I didn’t plan on adding cheese to this pizza, a nice Bechamel seemed just right. Yes I said I made a pizza without cheese. I know it sounds sacrilegious. If you must have some cheese you can also grate on some Parmesan at the end. To spice up the Bechamel I added some garlic, nutmeg, and white pepper. The nutmeg adds a surprise bite of spice that will leave people wondering what that is. I like white pepper in this case so I don’t have little flecks of black in my creamy white sauce.
For the pizza dough I used a recipe by Paula Dean that makes enough dough for two pizzas. I made a traditional pepperoni pizza for the kids since I didn’t think they would go for my “crazy” pizza.
- Melt the butter in a non-stick pan over medium high heat.
- Mix in the flour and cook for about 1 minute
- Add the milk, nutmeg, white pepper, salt, and garlic.
- Stir until the mixture has become the consistency of tomato sauce
- Remove from heat.
- Spread the sauce onto your dough. Add your corned beef and cabbage.
- Set your oven to the highest temperature it will go without burning your house down (500 degrees to me).
- Bake until the crust has browned around the edges. About 15 minutes in my oven.
- Allow to cool for at least 5 minutes before slicing.