Corned Beef

#1
got this off a friend.
Spike

Start in the morning……as this will take all day

6# Corned Beef Brisket. One large one or several small ones it makes no difference.
¼ C black pepper corns
10 bay leaves
2 large onion cut in half
1 head garlic
6 ribs celery
6 carrots
4 12oz cans Guinness extra stout beer
2 Tlb salt
Water

In a large stock pot add ingredients in this order. Salt, pepper corns, bay leaves, beef, garlic head, onion, celery, carrots and beer. Cover the ingredients with water to come 1 inch above ingredients. Bring to a simmer. Do not let boil. Cover and turn down to low. Cook 1 hour and turn off heat

VERY IMPORTANT Let beef cool completely in broth.

Remove beef and trim off all visible fat. You will be amazed how much there will be. Just keep cutting away until you come to a nice meat layer.

Pitch the veggies and save broth to boil potatoes if you like.

Glaze

1 ½ cup brown sugar
1 Tlb dry mustard
2 Tlb apple brandy or apple juice

Combine sugar and mustard and add liquid slowly. It should come to the texture of wet sand .Do not make it to wet

Heat oven to 350. Well grease a rimed sheet pan or baking dish and lay the beef flat. Spread/pack glaze over beef and bake until glaze becomes sticky. About 30 minutes.

Hope you enjoy it as much as we do. Once you try this you may never be able to go back.........lol
 
#2
roadster280 said:
Sounds delicious, but how many mouths does this feed? 6lb of beef? 4 cans of beer? You'd need a massive bucket just to fit it all in!
Mmm...dunno
well my friend who sent it me,she's Americal (fit looking too! :D )
 
#3
Try this, very simple but great.

Corned Beef Pie

1 Large Onion
2 Tins Cored Beef
2 cloves Garlic
Cracked black pepper
Short crust pastry (ready mix stuff is OK)

Finely chop the onion and add to a bowl with garlicand corned beef. Mix well. Line a 10" pie dish with the pastry, add the mixture and cover the whole thing with the remaining pastry. wash the top etc.

180 degree for 25 mins.

Excellent hot or cold and I always most of it for lunch for several days (Uf I make enough)

You can ad anything you want but it's tasty enough as it is.

I know this sounds a bit easy and obvious and possibly a bit like a Wah, but try it.
 
#4
This is very easy and tasty: (And pretty foolproof, no complicated instructions).

Corned beef hash:

Fry one sliced onion in some olive oil until soft. Then in the same pan, add half a dozen small to medium potatoes (peeled and diced) and a couple of carrots (sliced) and fry those for 5 mins. Add enough chicken or beef stock to cover (just use bouillion cubes) and boil for a while. When all the vegetables are soft, break in some corned beef, about 2 small cans will do. Heat through thouroughly.
Now pour off any excess liquid, leaving about a cup full or so.

Smash the whole thing up with a wooden spoon until it's reasonably broken up, but still slightly chunky. Season with salt and pepper.

You can either eat it straight away with dollops of brown sauce on top (essential), or leave it to cool, then re-fry it all up in a heavy frying pan. (It's even better fried up for breakfast once it's sat in the fridge for a night).
 

maguire

LE
Book Reviewer
#5
even simpler -

Corned Beef Sandwich

you will need -
4 rounds of fresh Warburtons Toastie
Corned Beef (duh)
Sliced onion
Butter
Salt & Pepper
Worcester Sauce

butter the bread, add slices of corned beef and onion. salt and pepper to taste, and then slather on worcester sauce. add the second layer of bread, and hoof with a big glass of your favourite cold bevvy.
 
#6
Mugatu2 said:
This is very easy and tasty: (And pretty foolproof, no complicated instructions).

Corned beef hash:

Fry one sliced onion in some olive oil until soft. Then in the same pan, add half a dozen small to medium potatoes (peeled and diced) and a couple of carrots (sliced) and fry those for 5 mins. Add enough chicken or beef stock to cover (just use bouillion cubes) and boil for a while. When all the vegetables are soft, break in some corned beef, about 2 small cans will do. Heat through thouroughly.
Now pour off any excess liquid, leaving about a cup full or so.

Smash the whole thing up with a wooden spoon until it's reasonably broken up, but still slightly chunky. Season with salt and pepper.

You can either eat it straight away with dollops of brown sauce on top (essential), or leave it to cool, then re-fry it all up in a heavy frying pan. (It's even better fried up for breakfast once it's sat in the fridge for a night).
I find that a dry hash is better, fry onions and potatoes as above, add corned beef, stir in together, leave on a moderate heat to develop a slight crust turning every now and then. You can add garlic or fresh chillies to this just to give it a bit of a zing. Serve on a plate with a couple of fried or lightly poached eggs on top for that bit extra.
 
#7
saintstone said:
Mugatu2 said:
This is very easy and tasty: (And pretty foolproof, no complicated instructions).

Corned beef hash:

Fry one sliced onion in some olive oil until soft. Then in the same pan, add half a dozen small to medium potatoes (peeled and diced) and a couple of carrots (sliced) and fry those for 5 mins. Add enough chicken or beef stock to cover (just use bouillion cubes) and boil for a while. When all the vegetables are soft, break in some corned beef, about 2 small cans will do. Heat through thouroughly.
Now pour off any excess liquid, leaving about a cup full or so.

Smash the whole thing up with a wooden spoon until it's reasonably broken up, but still slightly chunky. Season with salt and pepper.

You can either eat it straight away with dollops of brown sauce on top (essential), or leave it to cool, then re-fry it all up in a heavy frying pan. (It's even better fried up for breakfast once it's sat in the fridge for a night).
I find that a dry hash is better, fry onions and potatoes as above, add corned beef, stir in together, leave on a moderate heat to develop a slight crust turning every now and then. You can add garlic or fresh chillies to this just to give it a bit of a zing. Serve on a plate with a couple of fried or lightly poached eggs on top for that bit extra.
If you toss the leftovers in flour, punch with fists until realively flat, , cut into round cakes and heat on a dry griddle turning once. When cool you will have corned beef hash potato breads to fry or grill as you wish.
 
#8
[align=center]If you're lovers of proper english cornbeef then you want to try my mate Ven's cornbeef and tattie pie.
They rule and are a stable part of any party we have as it pie goes rather well with a TIIIMMMAAAAAAAAY (a what you're wondering well it's vodka and redbull jd and coke mixed together try it and you'll be surprised) can't have a drinking session without one.. :D [/align]
 
#9
Mugatu2 said:
This is very easy and tasty: (And pretty foolproof, no complicated instructions).

Corned beef hash:

Fry one sliced onion in some olive oil until soft. Then in the same pan, add half a dozen small to medium potatoes (peeled and diced) and a couple of carrots (sliced) and fry those for 5 mins. Add enough chicken or beef stock to cover (just use bouillion cubes) and boil for a while. When all the vegetables are soft, break in some corned beef, about 2 small cans will do. Heat through thouroughly.
Now pour off any excess liquid, leaving about a cup full or so.

Smash the whole thing up with a wooden spoon until it's reasonably broken up, but still slightly chunky. Season with salt and pepper.

You can either eat it straight away with dollops of brown sauce on top (essential), or leave it to cool, then re-fry it all up in a heavy frying pan. (It's even better fried up for breakfast once it's sat in the fridge for a night).
Okies here is my recipe for Corned beef Hash

Potatoes
Corned beef
Onions
Stock generally beef oxo


Peel and slice potatoes thinly
Peel and slice Onions thinly
Slice corned beef into chunky slices

Place in a large dish layers of potatoes, onions and corned beef until you finish off with a final layer of potatoes.
Cover with beef stock
Cover with tin foil
Bake in oven for 1 1/2 hours gas mark 6 or eleci 200
For the last half an hour remove tinfoil to allow tatties on top to brown
Serve with tomato sauceand chunky bread.
Goes well with beer.
 
#10
Corned Beef Kiwi style.

Either Corned beef brisket or corned silverside (silverside is better)
1 onion
2 bay leaves
golden syrup
vinegar.

Get a big pot, whack the meat in it, add onions and bayleafs, pour in the water, enough to cover the meat, put a big dollup of golden syrup in the water and 1/4 to a 1/2 a cup of vinegar.

Bring to the boil and simmer for three and a half to four hours.

Serve with Potatoes, pumpkin and greens.

The dish is traditionally accompanied by a Mustard Sauce. If you want to do this then you'll need:

1 egg
1 tablespoon flour
2 teaspoons mustard powder
1 cup of the corned beef stock
salt and pepper.

Beat egg and put into a saucepan, add flour and mustard, gradually stir in stock (bit of a twat to do, careful you dont end up with scrambled egg) Cook over a low heat until it thickens, salt and pepper to taste. You can add sugar if you want but the stock with the golden syrup in should be sweet enough.
 
#11
with chips and with salad....

even buckingham palace eats corned beef......

why dont try some corned beef hassssssssshhhhhh!!


Pheonix Nights.... Genius
 
#12
Yesterdays left over mashed spud
1 tin of corned beef
1 small onion.

Chop onion and fry until soft
Mash corned beef and potato togethe
Place in frying pan with onion, mix together
Fry till crispy brown on the underneath

serve up with brown sauce.

Enjoy.

Or...

Boil and mash some potatoe's
Slice corned beef and grill till crispy
Open a tin of scotch broth soup and heat

Put spuds and corned beef on plate
Pour soup over

Enjoy.
 
#13
Corn beef hash.

1. Get issued Menu B.
2. Tick.
3. Try to swap your breakfast meal with your mate who has burger an beans from the last EX.
4. Get knocked back.
5. Tick.
6. Eat Corned Beef Hash at 06:30 while piss wet thorough, smothering every mouthful in tabasco.
7. Tick.
8. Get replend that evening. With menu B.
9. Tick.....
 

Similar threads

New Posts

Latest Threads