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Creamed Chipped Beef

From

February/March 2012

Creamed Chipped Beef

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.

Ingredients

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