I Turned Leftover Corned Beef Into THIS

Now is that better than a Reuben? Corned beef, cabbage, grilled cheese. There you go. St. Patrick's Day leftovers. Hi everyone. Welcome to Backyard Chef. I'm Rick. St. Patrick's Day is over. But you know, you've got a bit of leftovers. You've got a bit of corned beef left over. You've got some cabbage. So we're going to do a corned beef, cabbage, cheese melt. Let's get on and do it. Come on. Right. You want some crusty bread? This is my own. The Bloomer's actually. It's on the channel. No worries. We've cut the crusty bread. There you go. One side. What we need to do is cut a little bit of corned beef. Of course we do. I've already sliced the onions. And we've got cooked cabbage. So we want some of this corned beef slicing, don't we? Now, corned beef on the channel as well, actually. Anyway, come on. We want some decent bits here, don't we? Okay, we're going to use that amount of corned beef. That'll do. And for those who are eagle-eyed, you can see it didn't quite cure. I didn't leave it long enough because we had to make the video for St. Patrick's Day leftovers. But you know, after pressure cooking for 80 minutes and 20 minutes rest, it's perfectly cooked. Right, come on. Let's get it together. Grab yourself a pan with a little bit of cooking to do to start off with. And then we'll put the sandwich together. We want some caramelised onions. We don't want those onions going in raw. Now, we are using butter. Want a blob of butter in there. Don't be frightened. We're making a tasty sandwich. In there are those onions. As you can see, they're just sliced. Now, here's a bit of a warn. You don't have to do this at all. I'm just going to put a little bit of sugar in there to help those caramelise quickly. Completely optional. You don't have to put any sugar in. Just get a little bit of colour on there. These are going inside. Now, you caramelise them too much as you want. If you want to take them right down, brown them up, blacken them off. Come on, there's nothing better than burnt onions. It's up to you. Okay. Get a little bit of colour on there. A little bit of tinging. Basically, we want the rawness out. And then we're going to chuck the cabbage in there. Let the cabbage re-cook in there with the onions. And that will be our filling with the corned beef. Okay, in here is Irish Cheddar. You know, you can buy it online or down at the supermarkets. And some folk are going to say, Cheddar's from England. Well, look, Cheddar's made in Canada, America, France, Thailand, Ireland, whatever. I get sick of the pedantic. It's Irish Cheddar. It's marked up as Irish Cheddar and that's what we're using. I'm not using any salt because of the salt levels in the cheese. And we're using mustard base so that's got salt in too. You can use a little bit of pepper in here which I will do when we put the cabbage in. Okay, we've got a nice little bit of colour on there. We're going to go in there with our cabbage. And what we'll do is we'll just give a little bit of black pepper on there. Just flavour it up a little bit inside there. A nice little whizz round. If it gets a bit of a tinge on, so be it. We're not cooking it for any length of time. It's just basically to get it all in there. I mean, come on, look how good that looks. Oh, there's some goodness there. Okay, that's flame off. Now what we're going to do is stick it back in there. Swap out your pan. This is a quick one. We're going in there with some butter. We're going to make a parsley sauce dip. And we want to be going in there with some flour. A nice little cook on that flour. There we go. After you've cooked out the rawness, in there with your milk. Just bring that in. Now this thing is going to thicken. A little bit of pepper in there. Bring that in. In there with a bit of Dijon. Stir it in. In there with your parsley. We're making a parsley sauce. Swap out your whisk for a wooden spoon. If not, it's all going to be stuck up with parsley. Now don't forget, we're making a dip. Okay, not too thick. It's got to be dippable. A little bit of lemon juice or white vinegar. Just put a little bit of a twang to it. Now you don't want much, but we want to go in there with a little bit of cheese. And you can also go in with a little bit of cream. Probably about a tablespoon of cream. Just to give it that little bit of a creaminess, you know. We don't need much. And that is our dip. That's our dip made. If you think it's too thick, add more milk. Okay, that's that done. Let's put our sandwich together. We're ready to go. Okay, it's a straightforward one. We need to be putting some mayo on our sandwich. The mayo goes on the outside. So we're going to mayo it up like this. And then we're going to turn it over. We want some mayo on there. Look. And you come all the way to the end. Like that. And you dump that down there like that. And then you take your other piece of bread and we turn it over. Confuse you will be. We turn it over and we mayo that side. You'll see why. So stick the mayo on there. Like that. And then both mayo sides together. Okay, what we'll do is we'll build our sandwich on here and then we'll put it, you'll see. Come on. So there we go. There's our bread. So now we've got the both mayo bits on the inside. Okay, what we're going to do is build the sandwich on there and then put the top on. You'll see. I've got a little bit of whole grain and I've got Dijon mustard. Okay. And what we're going to do is a little bit of whole grain. Use as much as you like. It doesn't matter. Okay. You're eating it. You enjoy it. On there. So we've got the whole grain going on. Oh, that's going to give us a nice little twang through there. On there. A little bit of Dijon. Again. Come on. Now you have to be really a bit careful here because it could end up a little bit too sour. And if you don't like that mustard sourness, don't put it on. Now, we want a little bit of cheese on there. This is Irish cheddar. Going a little bit of mozzarella on there too. Mozzarella is optional but, you know, issues on a lot of grilled cheese, obviously. Now, what you need to do is go on there with your cabbage onion mix. Now, what we're going to do is finish this in the pan. Just in case it all falls to pieces. Okay. We're going to take our beef sandwich. It's a cold pan. And that's going to have the mayo down in there. Nice and straight forward, isn't it? Mayo down. And then we're going on there with that corned beef. Okay. And it won't be a cheese melt if we didn't have some cheese on. A little bit more of that cheddar on there. And a little bit more of that mozzarella. Now, what we're trying to do with the mozzarella is get it to run down and everything stick together. Because if not, this sandwich could just all fall to pieces. You know, I'm going to be honest. So, we're going to go with the top. Mayo to the top. Oh, man. Look at this thing. Oh. It's way bigger than the lid. Let's not worry about that. Get a lid on there. That's going to squash it down. Might even stick to the lid, actually. Now, it's a cold pan. The flame is as low as physically possible. We take our time. We're toasting it, melting it, heating it all up. We're going to flip it, toast the other side. There you go. When you've had a few minutes on there, we want to be turning those over. Oh, that's a beauty. Oh, there's some toastiness going on there. Look at that. Oh, yeah. Get your lid back on there. Just give that lid a wipe. You can't see what's going on. There you go. Come on. There we go. I think we've got some meltiness going on there. I think we just need to be serving that up. Come on, out of there. On there. Oh, yes, please. Look at that. Now, is that better than a Reuben? Corned beef, cabbage, grilled cheese. There you go. St. Patrick's Day leftovers. Okay, and for our dip, we want to go in there with our parsley sauce. Now, here is a little secret to this. You take your parsley sauce, you take some horseradish, a nice teaspoon, and you stir that in. And that gives you a sensational parsley dip. We're in there. You know we are. Oh, looky there. That is off the charts. Look at that thing. Now, obviously, knife and fork. Oh, unless you're like me, you're just going to brave it. Come on. Oh, man. There are no words. That is absolutely marvellous. Is that better than a Reuben? There you go. And, you know, I'm covered in this, you know, but you've got that parsley dip. You've got that dip there with that horseradish in there. Oh, now we're going to be covered. Mmm. That is off the charts. There you go. That's how to use up your corned beef and your cabbage. Oh, it's amazing. I'm covered in this stuff. There's just no other way. Come on. In here. There you go. If you like what we're doing, getting covered in mess. Share with your friends. Tell them how easy it is to make a corned beef and cabbage cheese melt. Use up those leftovers. That parsley dip topped off with that horseradish is A1. It's sensational. If you like what we're doing, big thumbs up. Subscribe to the channel. Ring that bell. Catch you in the next video. My mouth is watering so much. Oh, come on. It's ridiculously good.