Corned beef. Any smart ways of doing something interesting with it ?!
Hi Folks,
I am a fan of the humble corned beef, whether tinned or from a deli counter!.
I do a mean hash, fritters, or as it comes with baby spuds & salad!.
I don't use this ration of Army "bully beef" a lot, just searching for a more interesting way to do something with it!.
Any notions !?
BobWww@FoodAQ@Com
I am a fan of the humble corned beef, whether tinned or from a deli counter!.
I do a mean hash, fritters, or as it comes with baby spuds & salad!.
I don't use this ration of Army "bully beef" a lot, just searching for a more interesting way to do something with it!.
Any notions !?
BobWww@FoodAQ@Com
Answers:
Make hash with it::::
3 cups cooked beef, coarsely chopped (use leftover pot roast, oven roast, corned beef, etc!.)
2 large baking potatoes, peeled and diced
2 medium onions, chopped
1 green bell pepper, chopped
2 ribs celery, finely chopped
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground thyme
1 1/2 cups beef broth*
*If you have a cup or so of leftover gravy, use gravy with water or broth to make 1 1/2 cups!.
Combine all ingredients and pack into a well-greased shallow baking pan!. Cover with foil and bake at 375° for 45 minutes!. Uncover and brown under broiler!.
Serves 6!.
Then take the hash & make these (soooooo good!!!!! I used venison hash & dipped into MY FAVORITE BBQ SAUCE OF ALL TIME)
Hash Puppies
CORNED BEEF HASH or ROAST BEEF HASH - I was using leftover hash from dinner so I only used 1-2 C::::
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 egg, beaten
Oil for frying
Barbecue sauce
Combine hash, bread crumbs, cheese, onion and egg in bowl!. Mix lightly, but well!. Roll hash mixture into 1-inch balls!. Fry in hot oil (365°F), 4 at a time, until golden brown!. Drain on paper towels!. Serve with barbecue sauce!.
********** I got tired of the frying thing & threw mine in the 350 F oven for like 30 minutes or whatever!.!.!.!.was GREATWww@FoodAQ@Com
3 cups cooked beef, coarsely chopped (use leftover pot roast, oven roast, corned beef, etc!.)
2 large baking potatoes, peeled and diced
2 medium onions, chopped
1 green bell pepper, chopped
2 ribs celery, finely chopped
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon ground thyme
1 1/2 cups beef broth*
*If you have a cup or so of leftover gravy, use gravy with water or broth to make 1 1/2 cups!.
Combine all ingredients and pack into a well-greased shallow baking pan!. Cover with foil and bake at 375° for 45 minutes!. Uncover and brown under broiler!.
Serves 6!.
Then take the hash & make these (soooooo good!!!!! I used venison hash & dipped into MY FAVORITE BBQ SAUCE OF ALL TIME)
Hash Puppies
CORNED BEEF HASH or ROAST BEEF HASH - I was using leftover hash from dinner so I only used 1-2 C::::
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
1 egg, beaten
Oil for frying
Barbecue sauce
Combine hash, bread crumbs, cheese, onion and egg in bowl!. Mix lightly, but well!. Roll hash mixture into 1-inch balls!. Fry in hot oil (365°F), 4 at a time, until golden brown!. Drain on paper towels!. Serve with barbecue sauce!.
********** I got tired of the frying thing & threw mine in the 350 F oven for like 30 minutes or whatever!.!.!.!.was GREATWww@FoodAQ@Com
Reuben Sandwiches are a favorite around here; this is how I make them:
Ingredients:
Jewish Rye bread
corned beef, slices
swiss cheese slices
sauerkraut
butter
mustard
On a hot griddle melt a pat of butter and toast the inside of your bread, remove, rub on mustard, add corned beef slices,a swiss cheese slice and as much sauerkraut as you like!. Put together, melt another pat of butter on the griddle and toast the sandwich on both sides until golden brown!. Serve immediately!.
If you really like corned beef, try Corned Beef and Cabbage! Buy a corned beef roast, rub it with the season packet that comes with it, throw it in a crock pot and let it cook all day on low!. On the stove top, boil some cabbage!. When roast is ready slice it up and serve on top of the cabbage with a little mustard on top, Delicious! Not very healthy, but man is it good!Www@FoodAQ@Com
Ingredients:
Jewish Rye bread
corned beef, slices
swiss cheese slices
sauerkraut
butter
mustard
On a hot griddle melt a pat of butter and toast the inside of your bread, remove, rub on mustard, add corned beef slices,a swiss cheese slice and as much sauerkraut as you like!. Put together, melt another pat of butter on the griddle and toast the sandwich on both sides until golden brown!. Serve immediately!.
If you really like corned beef, try Corned Beef and Cabbage! Buy a corned beef roast, rub it with the season packet that comes with it, throw it in a crock pot and let it cook all day on low!. On the stove top, boil some cabbage!. When roast is ready slice it up and serve on top of the cabbage with a little mustard on top, Delicious! Not very healthy, but man is it good!Www@FoodAQ@Com
I make cauliflower cheese with corned beef/onion/mushroom topping:
Make the cauliflower cheese as per usual!.
Fry an onion and some mushrooms until soft!. Add the cubed corned beef and cook through!. Put this mixture ontop of the cauliflower cheese and either heat thorough in the oven or if everything is still piping hot, put it under the grill to brown!. To be honest it looks pretty weird but it does taste great!!!! I got the recipie many years ago from a golden wonder crisp packet !! You're supposed to crumble some ready salted crisps on the top before serving !Www@FoodAQ@Com
Make the cauliflower cheese as per usual!.
Fry an onion and some mushrooms until soft!. Add the cubed corned beef and cook through!. Put this mixture ontop of the cauliflower cheese and either heat thorough in the oven or if everything is still piping hot, put it under the grill to brown!. To be honest it looks pretty weird but it does taste great!!!! I got the recipie many years ago from a golden wonder crisp packet !! You're supposed to crumble some ready salted crisps on the top before serving !Www@FoodAQ@Com
Get a shallow dish like a lasagne dish and break up the corned beef at the bottom, Slice and onion some button mushrooms and red and green peppers and arrange in layers on the top!.
Get a large tub of cottage cheese!.!.!.!.wait!.!.!.I know it sounds gross but it comes out fab!.!.!.!.blend this with four eggs, a big dollop of english mustard and a little milk until its smooth but not runny!.
Season it and pour over the rest of the ingredients!.
Sprinkle top with grated cheddar, whck it in medium hot oven for about 40 mins until its set and serve it with side salad or tinned tomatoes!.!.!.!.
Delicious!.!.!.!.sort of like a corned beef quicheWww@FoodAQ@Com
Get a large tub of cottage cheese!.!.!.!.wait!.!.!.I know it sounds gross but it comes out fab!.!.!.!.blend this with four eggs, a big dollop of english mustard and a little milk until its smooth but not runny!.
Season it and pour over the rest of the ingredients!.
Sprinkle top with grated cheddar, whck it in medium hot oven for about 40 mins until its set and serve it with side salad or tinned tomatoes!.!.!.!.
Delicious!.!.!.!.sort of like a corned beef quicheWww@FoodAQ@Com
I love this one!Why is it called Corn Beef when there is no Corn!?
Get fresh sweet corn and slice the corn from the cob!.
About 6 to 8 ears will do!.
In a large skillet add 3 heaping tbs spoons of butter!.
Add Corn Beef and Corn!.
Add spices as you like (salt,pepper,seasoned salt)
Brown the corn beef about 20 mins!.
Now this is what I call Corn Beef!.
Try it out I think you will like it!.
I added a link you may find some good books!?Www@FoodAQ@Com
Get fresh sweet corn and slice the corn from the cob!.
About 6 to 8 ears will do!.
In a large skillet add 3 heaping tbs spoons of butter!.
Add Corn Beef and Corn!.
Add spices as you like (salt,pepper,seasoned salt)
Brown the corn beef about 20 mins!.
Now this is what I call Corn Beef!.
Try it out I think you will like it!.
I added a link you may find some good books!?Www@FoodAQ@Com
Mix it with a little butter and mayo, a pinch of black pepper and very, very, very thinly sliced red onion!. That's the way all my Jamaican friends do it, so I'm guessing it's Jamaican!.Www@FoodAQ@Com
Yes cut into slices dip in flour and water and fry,
it's lovely you can have it with anything good luck!.Www@FoodAQ@Com
it's lovely you can have it with anything good luck!.Www@FoodAQ@Com
Corned Beef pasties!.
Mix c/b with some fried onion and red pepper!.
Add some Branston,s&p
Enclose in puff pastry and bake for 20 mins!.
Yummy!Www@FoodAQ@Com
Mix c/b with some fried onion and red pepper!.
Add some Branston,s&p
Enclose in puff pastry and bake for 20 mins!.
Yummy!Www@FoodAQ@Com
hi bob why dont you do a corned beef hash or corned beef with oinon gravy with chips or new potatoes yummyWww@FoodAQ@Com
Mix it in with your fried egg whilst you are frying it!.Www@FoodAQ@Com
pizzaWww@FoodAQ@Com
Mix it with mash potatoes and a bit of onion on you've got Stovies there!.!.!.mmmmWww@FoodAQ@Com
Sorry but I can't stand the stuff, the only thing I'd do is throw it overboardWww@FoodAQ@Com
Dont do it Bob!.!.its full of offal!!Www@FoodAQ@Com
on toast with brown sauceWww@FoodAQ@Com
Here are a few recipes i use!.!.!.!.
EGG ROLLS
Ingredients!.!.!.
4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
1/2 cup thinly sliced onion
salt and pepper, to taste
8 (7 inch square) egg roll wrappers
1 1/2 quarts oil for deep frying
DIRECTIONS
Heat oil in a deep-fryer to 375 degrees F (190 degrees C)!.
In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion!. Season with salt and pepper to taste!. Lay the egg roll wrappers out on a clean dry surface a few at a time!. Place about 1/2 cup of the mixture into the center of each wrap!. Roll up into logs according to the directions on the package!. Wet the edge with water to seal!.
Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden!. Remove from hot oil to drain on paper towels!.
REUBEN CASSEROLE!.!.!.!.
Ingredients
6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Spread bread cubes in the bottom of a 9x13 inch baking dish!. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut!. Pour dressing over all!.
Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down!. Bake in the preheated oven for 20 minutes!.
Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly!.
HOT REUBEN DIP!.!.!.!.
Ingredients
(16 ounce) can sauerkraut, drained and pressed dry
1 small onion, finely chopped
1/2 pound corned beef
1 cup mayonnaise
1 1/2 cups sour cream
3 tablespoons prepared horseradish
1 1/2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a 1-quart baking dish!.
In a blender or food processor, place sauerkraut, onion and corned beef!. Process until smooth!.
Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese!.
Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned!.
GLAZED CORNED BEEF WITH LENTILS!.!.!.!.!.
Ingredients
2 quarts water
4 pounds corned beef brisket
1 large onion
1 large carrot
1 stalk celery
2 cloves garlic
1 tablespoon pickling spice
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
3 tablespoons Dijon-style prepared mustard
1/4 cup honey
1/4 cup red chile sauce (optional)
2 cups dry lentils (optional)
1 tablespoon chopped fresh parsley
DIRECTIONS
Tie pickling spice in a square of cheesecloth!. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices!. Bring to a boil, reduce heat, and simmer for 3 hours!.
Place a cooking rack in a shallow baking dish or pan!. Remove brisket from cooking liquid, and place fat side up on rack!. Reserve cooking liquid!. Mix together brown sugar, ginger, mustard, and honey!. Spoon glaze over meat!.
Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes!.
Meanwhile, prepare the lentils!. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce!. Bring to a boil!. Add lentils, return to a boil, and reduce heat to simmer!. Continue cooking for 30 to 40 minutes, or until lentils are tender!. Sprinkle with parsley, and serve with brisket!.
GREEN ONION WRAPS!.!.!.
Ingredients
12 green onions
12 slices corned beef
1 (8 ounce) package cream cheese, softened
DIRECTIONS
Trim the green onion stalks so that only a small amount of green remains!.
Fold the corned beef slices in half to form triangles!. Spread the slices with equal amounts of cream cheese!. Place the green onions on the cream cheese!. Roll the corned beef slices so that the green onion stalks stick out slightly!. Serve chilled!.
CORNED BEEF AND CABBAGE!.!.!.
Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
DIRECTIONS
Place corned beef in large pot or Dutch oven and cover with water!. Add the spice packet that came with the corned beef!. Cover pot and bring to a boil, then reduce to a simmer!. Simmer approximately 50 minutes per pound or until tender!.
Add whole potatoes and carrots, and cook until the vegetables are almost tender!. Add cabbage and cook for 15 more minutes!. Remove meat and let rest 15 minutes!.
Place vegetables in a bowl and cover!. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want!. Slice meat across the grain!.
REUBEN ROLL UPS!.!.!.!.
Ingredients!.!.!.
1 (13!.8 ounce) package refrigerated pizza crust
1 cup sauerkraut, drained
1 tablespoon thousand island salad dressing
4 slices corned beef, halved
4 slices Swiss cheese, halved
DIRECTIONS
Roll dough into a 12-in!. x 9-in!. rectangle!. Cut into eight 3-in!. x 4-1/2-in!. rectangles!. Combine sauerkraut and salad dressing!. Place a slice of beef on each rectangle!. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese!. Roll up!. Place with seam side down on a greased baking sheet!. Bake at 425 degrees F for 12-14 minutes or until golden!.
REUBEN PIZZA!.!.!.!.
Ingredients
1 (1 pound) loaf frozen whole wheat bread dough, thawed
1/2 cup thousand island dressing
2 cups shredded Swiss cheese
6 ounces deli sliced corned beef, cut into strips
1 cup sauerkraut - rinsed and drained
1/2 teaspoon caraway seed
1/4 cup chopped dill pickles (optional)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Grease a large pizza pan!. On a lightly floured surface, roll the bread dough out into a large circle about 14 inches across!. Transfer to the prepared pizza pan!. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking !.
Bake for 20 to 25 minutes in the preheated oven, or until golden!.
Spread half of the salad dressing over the hot crust!. Sprinkle with half of the Swiss cheese!. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing!. Top with sauerkraut and remaining Swiss cheese!. Sprinkle with caraway seed!.
Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through!. Sprinkle with chopped pickle!. Let stand for 5 minutes before slicing!.
We enjoy all of these!.!.!.!.!.!.!.
Good Eating!.!.!. :)Www@FoodAQ@Com
EGG ROLLS
Ingredients!.!.!.
4 ounces chopped corned beef
1 cup shredded steamed cabbage
1 cup diced cooked potatoes
1 cup shredded carrot
1/2 cup thinly sliced onion
salt and pepper, to taste
8 (7 inch square) egg roll wrappers
1 1/2 quarts oil for deep frying
DIRECTIONS
Heat oil in a deep-fryer to 375 degrees F (190 degrees C)!.
In a medium bowl, mix together the shredded corned beef, cabbage, potatoes, carrot, and onion!. Season with salt and pepper to taste!. Lay the egg roll wrappers out on a clean dry surface a few at a time!. Place about 1/2 cup of the mixture into the center of each wrap!. Roll up into logs according to the directions on the package!. Wet the edge with water to seal!.
Fry rolls a few at a time, turning if necessary, for about 5 minutes, or until golden!. Remove from hot oil to drain on paper towels!.
REUBEN CASSEROLE!.!.!.!.
Ingredients
6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C)!.
Spread bread cubes in the bottom of a 9x13 inch baking dish!. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut!. Pour dressing over all!.
Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down!. Bake in the preheated oven for 20 minutes!.
Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly!.
HOT REUBEN DIP!.!.!.!.
Ingredients
(16 ounce) can sauerkraut, drained and pressed dry
1 small onion, finely chopped
1/2 pound corned beef
1 cup mayonnaise
1 1/2 cups sour cream
3 tablespoons prepared horseradish
1 1/2 cups shredded Swiss cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!. Lightly grease a 1-quart baking dish!.
In a blender or food processor, place sauerkraut, onion and corned beef!. Process until smooth!.
Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese!.
Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned!.
GLAZED CORNED BEEF WITH LENTILS!.!.!.!.!.
Ingredients
2 quarts water
4 pounds corned beef brisket
1 large onion
1 large carrot
1 stalk celery
2 cloves garlic
1 tablespoon pickling spice
1/4 cup packed brown sugar
1/2 teaspoon ground ginger
3 tablespoons Dijon-style prepared mustard
1/4 cup honey
1/4 cup red chile sauce (optional)
2 cups dry lentils (optional)
1 tablespoon chopped fresh parsley
DIRECTIONS
Tie pickling spice in a square of cheesecloth!. In a large stew pot, combine water, brisket, whole vegetables, garlic, and pickling spices!. Bring to a boil, reduce heat, and simmer for 3 hours!.
Place a cooking rack in a shallow baking dish or pan!. Remove brisket from cooking liquid, and place fat side up on rack!. Reserve cooking liquid!. Mix together brown sugar, ginger, mustard, and honey!. Spoon glaze over meat!.
Bake, uncovered, in a preheated oven at 350 degrees F (175 degrees C) for 30 to 40 minutes!.
Meanwhile, prepare the lentils!. In a medium saucepan, combine 3 cups cooking liquid from the brisket, and chili sauce!. Bring to a boil!. Add lentils, return to a boil, and reduce heat to simmer!. Continue cooking for 30 to 40 minutes, or until lentils are tender!. Sprinkle with parsley, and serve with brisket!.
GREEN ONION WRAPS!.!.!.
Ingredients
12 green onions
12 slices corned beef
1 (8 ounce) package cream cheese, softened
DIRECTIONS
Trim the green onion stalks so that only a small amount of green remains!.
Fold the corned beef slices in half to form triangles!. Spread the slices with equal amounts of cream cheese!. Place the green onions on the cream cheese!. Roll the corned beef slices so that the green onion stalks stick out slightly!. Serve chilled!.
CORNED BEEF AND CABBAGE!.!.!.
Ingredients
3 pounds corned beef brisket with spice packet
10 small red potatoes
5 carrots, peeled and julienned
1 large head cabbage, cut into small wedges
DIRECTIONS
Place corned beef in large pot or Dutch oven and cover with water!. Add the spice packet that came with the corned beef!. Cover pot and bring to a boil, then reduce to a simmer!. Simmer approximately 50 minutes per pound or until tender!.
Add whole potatoes and carrots, and cook until the vegetables are almost tender!. Add cabbage and cook for 15 more minutes!. Remove meat and let rest 15 minutes!.
Place vegetables in a bowl and cover!. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want!. Slice meat across the grain!.
REUBEN ROLL UPS!.!.!.!.
Ingredients!.!.!.
1 (13!.8 ounce) package refrigerated pizza crust
1 cup sauerkraut, drained
1 tablespoon thousand island salad dressing
4 slices corned beef, halved
4 slices Swiss cheese, halved
DIRECTIONS
Roll dough into a 12-in!. x 9-in!. rectangle!. Cut into eight 3-in!. x 4-1/2-in!. rectangles!. Combine sauerkraut and salad dressing!. Place a slice of beef on each rectangle!. Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese!. Roll up!. Place with seam side down on a greased baking sheet!. Bake at 425 degrees F for 12-14 minutes or until golden!.
REUBEN PIZZA!.!.!.!.
Ingredients
1 (1 pound) loaf frozen whole wheat bread dough, thawed
1/2 cup thousand island dressing
2 cups shredded Swiss cheese
6 ounces deli sliced corned beef, cut into strips
1 cup sauerkraut - rinsed and drained
1/2 teaspoon caraway seed
1/4 cup chopped dill pickles (optional)
DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C)!. Grease a large pizza pan!. On a lightly floured surface, roll the bread dough out into a large circle about 14 inches across!. Transfer to the prepared pizza pan!. Build up the edges, and prick the center all over with a fork so it doesn't form a dome when baking !.
Bake for 20 to 25 minutes in the preheated oven, or until golden!.
Spread half of the salad dressing over the hot crust!. Sprinkle with half of the Swiss cheese!. Arrange corned beef over the cheese, then drizzle with the remaining salad dressing!. Top with sauerkraut and remaining Swiss cheese!. Sprinkle with caraway seed!.
Bake for another 10 minutes in the preheated oven, until cheese melts and toppings are heated through!. Sprinkle with chopped pickle!. Let stand for 5 minutes before slicing!.
We enjoy all of these!.!.!.!.!.!.!.
Good Eating!.!.!. :)Www@FoodAQ@Com