Corned Beef Recipes

Ms_Chocaholic

janeawej wrote:

i boil and chop potatoes into cubes, and then fry with some onions (like sauted pots) then add cubes of corned beef in nr the end to heat through very yummy!

I do corned beef hash like this too ... but add a poached egg on top (Ainsley Harriott style), its delish !

jayarr_2

thanks for all the replies..and no i WONT eat it myself..kids wont touch it, its only husband who'll go remotely near it, but even then most weeks it goes in the bin and i was just hoping to do something remotely tasty with it

thanks

lucym

Phatmouse wrote:

Why's that then?

Meat that is not produced organically has probably had things added to it that you would not want to consume (i.e. hormones, water and various chemicals) – as for free range meat it at least goes some of the way towards avoiding those additives, although it is not as ‘clean’ as organic.

piglet6

Personally, I love corned beef and branston pickle sandwiches...:j but, well, thats probably enough info about my taste buds!!:rotfl:

OH would like to go and live in Cooltrikerchick's family, I think, because one of his favourite childhood recipes is the corned beef pasties that his mum used to make (basically corned beef, mashed potato, fried onions and baked beans, all mixed up into a disgusting mixture and then put into a pastry case...:rolleyes:).

Mind you, having made fun of this "recipe" when we first got married, I relented and made them for him (and of course I had to try some!:p), and its really yummy!!:D

Piglet

purpleimp

I've posted my recipe for this before but I can't find it, fry up some onions (or ave them raw if you can't be bothered but be sure to cut them fine if they're raw) take a big pile of leftover mashed tatties ( if you have so left overs you can make them up but they should be cold before mashing in with the other ingredients, alternatively you can use instant mash, but be really careful to use as little water as possiblle while making it up, otherwise it falls appart later)

Mash the onion into the potato, !!! the corned beef and mash through, add one beaten egg, lots of seasoning, shape into patties,coat in flour and fry till a skin has appeared over them, absolutely gorgeous!xxx

John_T_5

I was watching a television programme the other day and apparently Tonga is the worlds biggest consumer of Corned Beef, they get a special variety from New Zealand that contains 25% fat.

One of their favourite dishes in Tonga is Palusami, which was originally a Samoan dish, I'm not sure how tasty this is, but they seem very fond of it.

Here is the recipe.

24 to 30 taro, Swiss chard, or large spinach leaves
2 cups coconut milk
8 ounces cooked corned beef
1 onion, sliced
2 tomatoes, sliced
salt

Remove central stalk from taro leaves, or cut off thick part of chard stalks. Soften leaves in hot water just until pliable. For individual servings, arrange 4 to 5 leaves in the palm of your hand to form a cup, so that the largest leaves are on the bottom and any holes are covered. For a single casserole, arrange the leaves in a shallow ovenproof casserole.

Place 1 cup of coconut milk (divided for individual portions) and corned beef in the center of the leaves. Top with tomato and onion slices and salt to taste. Carefully pour remaining coconut milk on top, making sure it doesn't run out the edges. Fold over the leaves to make a neat parcel. Secure with a toothpick, kitchen string, or (traditionally) a piece of banana fiber.

Wrap individual portions in foil or a wilted banana leaf. Place in a covered casserole (or cover casserole) and bake 30 to 40 minutes at 350° until leaves are cooked and meat is heated through. Serve hot or cold.

Louisa_2

Mash CB up with a dollop of branston pickle or piccalili (sp?), add seasonings of choice, hollow out a couple of big tomatoes and add the seeds into the mixture, stuff the tomatoes with it then bake in the oven.

I think this recipe came frome a childrens Ladybird cook book called "We Can Cook" and was one of the first things I ever cooked on my own. This and stuffed eggs (boiled eggs halved with yolks mashed together with chives mayonannaise and a teeny bit of paprika!) is what got me hooked on cooking when I was about 7. Bless corned beef!

Phatmouse

lucym wrote:

Meat that is not produced organically has probably had things added to it that you would not want to consume (i.e. hormones, water and various chemicals) – as for free range meat it at least goes some of the way towards avoiding those additives, although it is not as ‘clean’ as organic.

If you look at organic food packets it says its not routinley sprayed, yet it is still sprayed, for this you pay twice as much, its just a way of getting more money out of guliable people. I agree that food is a disgrace and should be treat with more respect but until people stop paying over the odds for so called organic food it will never change.

Even the soil association has to admit that shops like out of this world import their organic veg from so far away that it cancels out the reduced sprays where the planet is concerned.

If polar bears have pesticides in their system what do people pay an extra £1.50 for tomatoes grown in a field a mile away for a sprayed field, it baffles me.

adsk

If you've a toasted sandwich maker corned beef and tomato sandwiches toasted are very nice (and I'm not exactly what you'd call a lover of corned beef).

Judi101

As a student I used to live on corned beef stew, cook veg and potatoes (carrots and swede work well) in either beef stock or gravy. Add cubes of corned beef near the end.

My mum makes alot of cornbeef pies as earlier described with short crust pastry. 1 medium potato, 1 medium onion per tin of cornbeef and alittle meat gravy to keep it moist.

Or how about simple sandwich filling? 1 tin of cornbeef, add some tomatoes and onions and microwave until heated through. Mix throughily then use on sandwiches or fry for alittle and use with jacket potatoes. you can add a dollop of ketchup.