70 corned beef recipes

A savory dish that is quick and easy to make, and will satisfy your hunger in no time at all.

Hungarian-style braised pork stew with paprika, caraway seeds, roasted vegetables, tomatoes, and red peppers. Slow-baked until fork-tender, served over egg noodles or rice.

Braised flank steak shredded into a garlicky chili base, finished with plump shrimp and fresh cilantro. Scoop it up with warm corn tortillas and a cool hit of sour cream for a hearty steak-meets-seafood bowl.

Flank steak braised until fork-tender, then shredded into a spiced chili base with jumbo shrimp, garlic, and allspice. Served with warm corn tortillas, cilantro, and sour cream for a surf-and-turf twist on classic chili.

Start a fiesta in your kitchen with this scrumptious dish that is fun to make by yourself or with friends!

Spagetti sauce with a twist from the Sizzlin' Mexican, this sauce includes beef, black beans and corn!

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole kick.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Beer-battered fried oysters served in their shells over spinach chiffonade with mango remoulade. A tropical Cajun-Creole appetizer that turns heads at any cocktail party.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.

Corn chili: a vegetarian Mexican-style chili built on rehydrated ancho chiles, fresh corn, and beer. Deep smoky heat balanced by sweet corn puree and finished with lime. Meatless chili that tastes serious.

No-bake bonbon cookies built from crushed vanilla wafers, cocoa, walnuts, and a splash of Southern Comfort, then dipped in chocolate. Chilled overnight, served cold, gone by morning.

Texas-style venison chili simmered with beer, chili powder, cumin, and masa. No beans, no tomatoes, just slow-cooked wild game heat thickened to a rich, spoonable stew.

Wild game chili with tender venison, beer, warm spices, and masa flour for authentic thickness: slow-simmered until rich, rested overnight for deeper flavor, serves twelve hunters.