how you cook corned beef in a can?

Question

i have guest

Answer 1

I bake 2 or 3 potatoes the night before and stick them in the fridge overnight. The next day, heat some butter in the skillet, and add some chopped red onion, garlic, and chopped green bell pepper. Fry all that up, then add the corned beef and heat through. I personally like my serving with melted cheese on top.

Answer 2

Canned Corn Beef Recipe

Answer 3

This is how I make canned corned beef, hope it helps..

Cut up Green Pepper and Onion into desired size.
3-4 Spanish Green Olives diced.
1/2 Packet of Sazon
Adobo (1/4 teaspoon)
Pinch of Ground Black Pepper
Tablespoon of tomato paste
Sofrito if desired (tablespoon)

Kneed above ingredients into corned beef and cook in skillet over medium high heat.

Make sure to continue to chop and mix w/ spatula (similar to cooking ground beef)

Cook for about 15-20 minutes.

I serve over white rice and serve with fired sweet plantains on the side.

If you like you can also add in a can of drained corn or precooked potato's in around the last 5-10 minutes of cooking.

Answer 4

Canned corned beef is already cooked.
You just need to heat it up a little.
Add a little water or oil into the skillet.
You can add some chopped onion for flavour.

Answer 5

here's a simple recipe, too:

INGREDIENTS:
6 large potatoes, peeled and
diced
1 (12 ounce) can corned beef, cut into chunks
1 medium onion, chopped
1 cup beef broth

DIRECTIONS:
1. In a large deep skillet, over medium heat, combine the potatoes, corned beef, onion, and beef broth. Cover and simmer until potatoes are of mashing consistency, and the liquid is almost gone. Mix well, and serve.

Answer 6

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Things You’ll Need: Carrots Good Irish beer Beef brisket Cabbage Onions Large, covered pot or Dutch oven Peppercorns Salt and freshly ground pepper to taste Bay leaves 5 carrots, cut into thirds 1 bottle good Irish beer Beef brisket, 5 to 6 lbs. 1 medium head of cabbage, cored and quartered 2 onions, peeled and quartered 5 peppercorns 2 bay leaves Step 1: Rinse a beef brisket in cold water to remove any brine and place into a large pot. Step 2: Pour beer over the brisket and add water until the meat is covered by the liquid. Add onions, bay leaves and peppercorns. Step 3: Bring to a rolling boil. Cover pot and reduce heat to medium-low for a gentle boil. Cook for 4 hours or until meat is fork-tender, skimming foam occasionally. Step 4: Add carrots and place cabbage quarters on top of the meat. Cook for an additional half-hour until the vegetables are tender. Turn off heat. Step 5: Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips. Step 6: Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter. This methods makes six servings. Tips & Warnings The meat will shrink substantially. Do not be alarmed by this. Some briskets may come with pickling spices. Feel free to use them in place of the bay leaves and peppercorns. Traditional condiments for a corned beef dinner are hot mustard or horseradish sauce.

Answer 7

Open the can and dump it out in a frying pan. Chop the corned beef up with a spatula and fry it till it browns just a little bit. Serve on bread while it is still hot!

Answer 8

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Answer 9

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Answer 10

Mom would always melt about a tablespoon of butter in a skillet and then stir-fry the corned beef. It browned it and gave it a smoky flavor.