Crosswords1 min ago
Recipes With Corned Beef
Hi, Does anybody have a tried and tested tasty recipe using a tin of corned beef?
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For more on marking an answer as the "Best Answer", please visit our FAQ.Stovies - my mum makes her's with corn beef. Sweat some onions down, and caremalise in bottom off a pan, then add some water and seasoning, good slosh of worcester sauce, then layer up in the pan on top of the onions very thinly sliced potatoes to cover onions, then a tin of corned beef to cover potatoes - repeat as many times as you feel necessary seasoning each layer of potato well as you go, then put a lid on and let it steam for a good hour - mash through once all softened, it makes a wonderful tasty dish - serve with either tomoato sauce or brown sauce (my fave) on the side, a couple of oat cakes and a glass of freezing cold milk - YUM!
Chop some potatoes to bite size and boil. Fry onions. Take the corned beef out of the fridge, where it has been kept so it is easy to cut up. Remove the lid without needing a trip to A&E if possible. Dice the corned beef. Add potatoes, corned beef and diced cooked beetroot. This is known as red flannel hash.
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I have never understood this antagonism towards offal. Apart from being the cheapest, most nourishing and tastiest part of any beast, what else is not to like about it? I bought a pound of ox liver three weeks ago for 39p which, when cooked properly was far tastier and more tender than the equivalent in beef steak from which the meat probably came, and which would have cost me the thick end of £10.
Risotto Fry 2 small onions in butter.add 8oz rice and stir well.Pour over a pint and a half of chicken stock and bring to the boil. Add 2oz chopped mushrooms and the corned beef (chopped).Simmer until all the liquid is absorbed. Add some frozen peas (about 2oz),season and stir until peas heated through.
My recipe for corned beef hash makes loads so its great for anyone on a tight budget. I get the cheapest large tin of corned beef I can find (Asda Smart Price usually) and just use half. I peel and chop a large onion, and put into a pan to with a bit of vegetable oil. Add about 6 medium sized potatoes (peeled and chopped) plus a couple of finely chopped carrots. Fry gently without burning for just a few minutes. Add the chopped half tin of corned beef (freeze the rest for another day). Cover the whole thing with water and add a vegetable (I use Knorr) stock cube. Simmer gently till the potatoes go mushy. Stir thoroughly and serve. This amount is plenty to serve 2 people - and there will be enough left over to make a pie to serve another 2 people too! Four servings from half a tine of corned beef - not bad, eh?
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