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Rec: Creamed Chipped Beef from Cook's Country

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Joined: Dec 9, 2005


Posted to Thread #30176 at 8:26 pm on Mar 20, 2018

I think this might work for you. There is a note on the recipe that chicken broth can be substituted for the corned beef cooking liquid. I've made it and really liked it. In fact, it may be dinner tonight.

From Cook’s Country Magazine Feb/Mar 2012

Serves 4 to 6.

4 Tbsp. unsalted butter
¼ cup finely chopped onion
4 Tbsp. all-purpose flour
1 tsp. dry mustard
1 tsp. minced fresh thyme
¼ tsp. cayenne pepper
1 ½ cups half and half
1 ½ cups whole milk
1 cup reserved corned beef cooking liquid
2 cups chopped, cooked corned beef
Pinch nutmeg
6 slices hearty white sandwich bread, toasted
3 Tbsp. minced fresh chives

1. Melt butter in saucepan over medium heat. Add onion and cook until softened, about 1 minute. Stir in flour, mustard, thyme, and cayenne pepper and cook until fragrant, about 1 minute. Slowly whisk in half and half, milk, and corned beef cooking liquid. Bring to a simmer and cook over low heat, stirring occasionally, until thickened, 6 to 8 minutes.

2. Stir beef and nutmeg into sauce and cook until beef is heated through, about 2 minutes. Season with pepper to taste. Spoon over toast and sprinkle with chives. Serve.
You can substitute chicken broth for the reserved corned beef cooking liquid.

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