corned beef recipes!?

Question

stews, pies, pasties, i want all your family recipes! Please :o) cheers!

Answer 1

try this one

Corned Beef Hash with Roasted Vegetables Recipe
Perfect for breakfast OR supper!

Corned Beef Hash with Roasted Vegetables

Ingredients:

1 medium onion - cut into chunks
2 leeks - sliced thin
1 beet - diced
1 large carrot - chopped
1/2 red pepper - cut into strips
1 tablespoon olive oil
6 red skinned potato - unpeeled
1 1/2 pounds cooked corned beef - chopped
6 tablespoons crisco - divided
salt and pepper to taste
8 large eggs

Servings: 8
Serving Description: 1 patty with egg

Directions

Preheat oven to 350°.
Place the first six ingredients in a large bowl and toss.
Transfer to a large baking sheet that has been covered with foil.
Sprinkle vegetables with salt and pepper.
Roast until vegetables are soft, approximately 45 minutes.
Boil potatoes in a medium pot until tender, 20-30 minutes. Drain.
Mash 2 of the potatoes. Cut the remaining four potatoes into small cubes.
Place roasted vegetables, mashed potoates and corned beef in the food processor.
Pulse until coarse pureé forms.
Transfer to a large bowl and add in the diced potatoes.
Mix all together.
Form mixture into 8 patties, approximately one cup each, 1/2 inch thick.
These can be made one day ahead, covered and chlled until ready to cook.
Melt three tablespoons of crisco in a skillet.
Add four patties, cook until heated through and browned, approximately five minutes each side. Do not cover.
Try to only flip once as they are soft at first and may fall apart.
Repeat with three tablespoons of crisco and the last four patties.
Pour enough water in another skillet to a two inch depth.
Add one teaspoon salt, bring to boil, reduce to a simmer.
Crack eggs, one at a time, into the water. Do four eggs at a time so that they don't stick together.
Cook until the whites are set but the yolks are soft, approximately four minutes.
Place one patty on a plate.
Using a slotted spoon, place one drained egg on top of each patty and serve

Answer 2

ok put some olive oil in the pan and let it heat ..add lyk 8 chopped potatos and put another pan over it to stop the heat escaping, after they look almost ready add chopped garlick, peppers whatever then put in some black pepper and anything else u want ... and mushrooms if u have any, then put in the corned beef .. stir it until its well cooked then add lyk 8 or 10 eggs (depending how much of everything else u put in) just make sure they flood the rest of the things in there, then put the second pan back on the top and leave for lyk 5-6 mins .. this is the hard part ... flip the pans so that the rawest end goes into the other pan then cook it for lyk 5 mins

when its done put it into a plate (you can slice it up like a cake)

serve with chilli, i call it the mexican omlette .. anyway i make this a lot when im drunk lol

Answer 3

4 cups hot water
2 tbsp. cider vinegar
2 tbsp. sugar
1/2 tsp. freshly ground pepper
1 large or 2 medium onions, cut into wedges
1 3-lb. corned beef round or brisket, packaged with spices
8 small white or yellow potatoes, scrubbed and cut into
quarters
1 head of green cabbage (about 1 1/2 lbs.), cored and cut into 10 wedges

1. In slow cooker, combine the water, vinegar, sugar, pepper and onions, mixing well. Place the corned beef in the mixture. Scatter the potatoes over the
top and along the sides.

2. Cover and cook on the High heat setting 4 hours. Remove
the lid and scatter the cabbage wedges over the top. Cover
and continue cooking on High 3 to 4 hours longer, or until
the beef is tender. To serve, carve the beef into slices
and serve with the cabbage and potatoes, with some of the
cooking liquid spooned on top of the beef to keep it moist.

Makes 6 to 8 servings.

Answer 4

Mum made a filling for pasties by cooking corned beef, onion and potatoes and the pasty was better than any pasty from a shop.

Answer 5

Corned beef hash:
450g potatoes halved
30g butter
2 tbsp oil
2 small onions, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
200g corned beef cubed
ground pepper

Boil potato until just about tender but still firm. Drain, cool slightly and cube. Heat butter and oil. Add potato and fry until golden. Remove to a plate. Add onions and peppers and cook for 3 mins. Add corned beef and cook stirring until heated through. Season and serve.

Answer 6

CORNED BEEF SURPRISE

1 lb. baby potatoes, washed and halved
1 cup frozen peas
1/2 lb. small cherry tomatoes, halved
1 large onion, finely chopped
2 cans corned beef
salt
pepper
1 stick butter
1 tablespoon oil

Bring the potatoes to boil in their skins, then simmer for 5 minutes until soft.
In a large frying pan or wok add the oil and butter on a medium heat. Add potatoes and chopped onion. Fry together until the potatoes start to brown.

Add tomatoes, frozen peas and diced corned beef.

Cook for about 15-20 minutes, turning frequently. Add salt and pepper to taste.

Nice served with a fried egg on top with crusty bread.

Answer 7

Good old New England Boiled Dinner!

1 (3 1/2 lb) corned beef brisket
6 small onions
4 medium potatoes, peeled and quartered
3 medium carrots, peeled and quartered
3 medium parsnips, peeled and chunked
2 medium turnips, peeled and cut in small chunks
1 small cabbage, cut in wedges

Place meat in dutch oven. Add spices from pkg if desired.
Add water to cover meat. Bring to a boil, reduce heat and simmer, covered 2 hours.

Add all vegetables EXCEPT cabbage. Cover, return to boiling. Reduce heat and simmer 15 minutes.

Add cabbage. Cover; cook for 20 minutes more. Season with salt and pepper.

Answer 8

advise " The new best recipe cookbook " by cooks illustrated magazine ISBN #0-936184-74-4 How could you put yourself in a position to prepare a recipe which could take you hours and hours when the recipe is of unknown quality??? from some one who might think its funny to leave out an important step , or dosen't know how to cook at all. Cooks illustrated recipes are written clearly , are fully tested and in my experience , have always been great..

Answer 9

Lancashire Hotpot - Layer of Cornbeef, layer of Potatos, Layer of Onions (Optional), Layer of Vegs and keep making layers until the dish is full (top layer MUST be potato) - either use OXO cubes and sprinkle over the top and then fill with warm water or make some stock up and pour over the top layer until the dish is full of liquid. Cook on a medium oven until the potatoes are cooked all way through.

Answer 10

My mum used to make pasta macaroni tubes in a tomato and herb sauce, with chunks of corned beef and sweetcorn mixed in, and grated cheese sprinkled on top. I was never a huge corned beef fan but I used to love this dish.