what can i make for tea tonight using corned beef?

Answer 1

my mum used to call this cowboy pie:

Mix corned beef with mash potato
Put baked beans in the bottom of a cooking dish, put potato and corn beef on top (like cottage pie) and then top with cheese - cook for 20mins or something - its lush, and you put it with some veg!

Answer 2

Irish corned beef with cabbage

Serves 4-6



Preparation time 30 mins to 1 hour

Cooking time over 2 hours






Ingredients
2-2.25kg (4½5lb) piece of corned beef (preferably the top rib, but silverside is good, too)
2 onions, peeled but left whole
6 cloves
2 bay leaves
8 black peppercorns
3 large carrots, peeled and cut into 3 pieces each
4-6 evenly sized floury potatoes (about 100g/4oz each), peeled and halved
1 tightly packed, medium-sized green cabbage
salt and freshly ground black pepper
hot mustard, to serve (optional)



Method
1. Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables. Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover. Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-2½ hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary.
2. Add the carrots and bring back to the boil. Then add the potatoes and simmer for 15 minutes. Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together. Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender.
3. Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock. Serve with some hot mustard, if you wish.

Answer 3

This is an English corned beef hash. Very simple -

2 tablespoons of olive oil
2 sliced onions
1 garlic crushed
tin of tomatoes
carton of tomato juice
1 pepper
3 medium potatoes
salt pepper
vinegar
little sugar
tin of corned beef

Put everything into a pot apart from the corned beef, boil and simmer until potatoes are cooked, then add the corned beef.

Answer 4

Potatos, peeled cut into small pieces
Large tin corned beef with fat removed from edges and diced
2 medium onions, chopped
Diced carrots (to taste)
Anything else you fancy throwing in
Boil potatos, onion, carrots, and any other veg you have until cooked.
Add corned beef and 2 beef stock cubes
Cook on simmer for further 10 mins, then it's ready
Make a large pan of this, it will be far better warmed up tomorrow or the day after !

Answer 5

Corned beef hash. Boil some cubed potato's chop an onion fry it add the corned beef and potato (fry till the potato is turning brown) Be careful it doesnt stick.

Answer 6

CORNED BEEF AND EGG BURGERS

1 large egg
1/4 can corned beef
3 or 4 Ritz crackers, crumbled very fine
pepper to taste
(do not use salt...the corned beef will make this salty enough)

In small bowl, beat egg, adding pepper, as in making scrambled egg. Do not add milk. Then using a fork, mash into the egg the 1/4 can of corned beef until the mixture is a smooth, even consistency through-out. Then add the Ritz cracker crumbs, and stir further until all ingredients are thoroughly mixed, and mixture will hold a peak when lifted.
This mixture will produce 2 patties, and the recipe can easily be doubled, tripled, or whatever.

Spoon equal amounts of mix into a skillet, and fry on medium heat until golden brown on each side. Dress the burgers with your favorite condiments.

Simply delicious, and easy to make. Enjoy.


CORNED BEEF CASSEROLE

8 oz. pkg. noodles
1 (12 oz.) can corned beef, diced
1/4 lb. American cheese, diced
1 (11 oz.) can condensed cream of chicken soup
3/4 c. buttered crumbs (2 tbsp. butter & 4 slices bread)
1 c. milk
1/2 c. onions, chopped

Cook noodle in salted water until tender; drain. Add corned beef, cheese, soup, milk and onions. Pour into greased 2-quart casserole. Top with buttered crumbs. Bake at 350 degrees for 45 minutes. Makes 8 to 10 servings.


CORNED BEEF SANDWICHES

1 (12 oz.) can corned beef
1/2 c. green olives, chopped
1/4 c. onion, chopped
2 tbsp. Worcestershire sauce
1 c. shredded cheese (Mozzarella or American)
1/2 c. ketchup

Crumble corned beef. Add all other ingredients. Spoon into hamburger buns. Wrap in foil. Bake at 350 degrees for 20 minutes.

Answer 7

Salad?

Corned Beef Hash? http://allrecipes.com/Recipe/Corned-Beef-Hash/Detail.aspx

Answer 8

Tea inspires one to think of little sandwiches and cakes. So, how about little tea sandwiches with slices of corned beef, yellow mustard, and swiss cheese melted on top? Or, you can serve a platter of corned beef, sliced thin, with cornichons, horseradish sauce, farmers cheese, and grape tomatos. Along side, serve cream scones, biscuits, and an array of fresh fruits.

Answer 9

Bake some potatoes, scrape out the potato, mix it with a little corned beef, add a dab of butter, place the mixture back in the skins, mmmmmmmm

Answer 10

Corned beef hash of course!