Pack your corned beef and cabbage leftovers into a hearty broth bowl (photo © Omaha Steaks).

Every November we’re flooded with recipes that use Thanksgiving leftovers: turkey, mashed potatoes, green beans, all of it!

We’ve tried leftovers recipes for muffins, omelets, pizza, tacos, waffles, and more: There are tons of Thanksgiving leftovers recipes. But we rarely get one for St. Patrick’s Day.

Here, for starters, is an easy one: a hearty corned beef and cabbage broth bowl. It’s the easiest recipe: All you have to do is heat some broth and add your leftovers.

Use your favorite broth. We use beef or chicken bone broth, but you can use vegetable broth or low-sodium broth.

The bowl in the photo is jam-packed*, but you can use fewer leftovers with more broth.

If you don’t have enough vegetables, fill out the bowl with the carrots, celery, and onions you have on hand. Pre-cook them in the broth so they’ll be as tender as the leftover vegetables.

What to do with the stuffing and cranberry sauce?

 
> What is corned beef?

> The history of corned beef.

 
Preparation
 
1. CUT the corned beef and vegetables into bite-size pieces that are “spoonable.”

2. HEAT the broth and add the leftover ingredients. If you are taking the leftovers directly from the fridge and they are cold, warm them briefly in the microwave before adding them to the broth.

3. GARNISH as desired.
 
 
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*The term jam-packed, first recorded in 1924, refers to the fact that jam can be packed very tightly into a container, in such a way that all spaces are filled and nothing can move.