85 corned beef recipes

Kentucky-style burgoo soup made with mixed cooked meats, okra, lima beans, corn, and garden vegetables in a rich beef-and-chicken broth. A lighter take on the legendary Bluegrass State stew.

Meatless farmer's chili with kidney beans, zucchini, corn, carrots, and bulgur wheat in a cumin-chili tomato broth. Hearty, crunchy, and better the next day.

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.

Smoky ancho-spiced cornbread flapjacks studded with sweet red onions and spiked with beer for the ultimate chili side that soaks up every drop of sauce.

Rye beer bread with dark beer, molasses, and crushed caraway seeds. A yeast-risen round loaf with a chewy, crackling crust from steam baking.

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.

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.

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.

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.

Chunky beef chili with cubed steak, kidney beans, green olives, and an unexpected twist of caraway and sesame seeds. Slow-simmered for deep, complex heat.

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.

A from-scratch chili built on six varieties of dried chiles pureed with beer and garlic, simmered for hours with bacon, bell peppers, and beans. Intensely complex heat with serious depth of flavor.

No-bake bourbon whiskey balls rolled in powdered sugar with vanilla wafer crumbs, pecans, and cocoa. A classic Southern holiday treat that gets better the longer it chills.

A whole goat rubbed down in a fiery curry paste with habaneros, garlic, and onions, then smoked low and slow for up to 10 hours. Caribbean-meets-pitmaster barbecue that feeds a crowd and rewards patience.

Extra-tangy sourdough baguettes shaped by hand, cold-fermented in the fridge for up to 24 hours, and baked crusty with water sprays. Bread machine mixes the dough, you shape the flavor.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.