Creamed Chipped Beef
From Cook's Country
Creamed chipped beef gets a bad rap thanks to its oft bland and pasty nature. With a few simple tweaks, we were able to turn it around. First, instead of dried beef (read: leathery), we used our leftover tender and flavorful corned beef. To help the sauce along, we flavored it with onion, dry mustard, fresh thyme, and cayenne pepper. We then increased its richness by using half-and-half instead of milk and by adding a splash of our leftover corned beef cooking liquid. Served over good-quality toasted sandwich bread and sprinkled with fresh chives, our version of Creamed Chipped Beef is one that’s actually worth making.
Serves 4 to 6
You can substitute chicken broth for the reserved corned beef cooking liquid.
The recipe you requested is for
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists