Tag: corned beef

corned beef pie

What's for Dinner! - Corned Beef

Photo from Paul Townsend

This one is a real blast from the past. I used to make it quite often back in the 70s and 80s, but I’m not sure when I last made it. Years and years, for sure. I had a bowl of cooked potatoes in the fridge, and thought “why not?”.

So: cut an onion in half, and slice it thinly. Set it to soften in some olive oil, and when it has, add the contents of a tin of corned beef, cubed. The corned beef will make a sort of mush with the onion, and you could add some frozen mixed veg or something if you liked.

Make some cheese sauce – a packet would do, I guess. Put the corned beef in the bottom of an ovenproof dish*, pour the sauce over. Mash the potatoes with a little milk and butter, and put them on the top. Serve with frozen peas.

It’s surprisingly nice. Trust me.

*I used my little Remoska, but hardly anyone has one of those, as Lakeland stopped selling that size.

corned beef hash

We haven’t had this for ages, and it’s a really tasty, easy meal if you have the bits ready cooked. Which we had.

Chop an onion and fry it off in, ideally, some dripping, but oil would do. I suppose. Add chopped cooked potatoes, and something green in the way of vegetables – cooked cabbage, sprouts, spring greens – we had sprouts left from last night. Cook gently until it’s all starting to break down, then add a can of corned beef, cut into dice, and continue to cook gently until that breaks down too.

In a perfect world, you’d be using a non-stick sort of pan so you could bring up the heat and brown it off, but in my current kitchen-free world, I was using a cast iron sauté pan, and didn’t dare do that, because I couldn’t face the certain sticking.

That’s it, really – very nice with HP Sauce, for those of us with taste, or Lea and Perrins Worcester sauce, for those who don’t. One pot cooking.

corned beef hash

Which is not what we intended to eat, but upon opening the fridge I was confronted with a box of cooked brussels sprouts left from Friday. Bubble and squeak was the obvious answer, but it was far too late to defrost sossidge, so improvisation was needed.

I boiled up some potatoes, and while they were cooking, I sliced up some onions with my ferocious new mandoline (more on that story later).

Fried off the onion in beef dripping in a big cast iron frying pan, then added the cooked potatos and sliced sprouts, and a tin of corned beef (which I had to get Pete to open as my wrists are bad, and it had no key, for some reason). Then just mashed it all together in the pan as it cooked together, so it made a lovely mulch. Turned the heat up at the end to get a crisp on it.

Lovely winter comfort foot.

corned beef hash

Having tackled some of the sprout overload on Wednesday night, we looked at the 1.5 cabbages in the fridge yesterday and thought “we really should eat some of that”.

So – cut up a couple of biggish spuds into smallish chunks, and put them in the bottom half of the steamer to boil.  Shredded not very much of a cabbage – it goes a long way, does cabbage, and put it on to steam for the last six minutes of the potato boiling.

Chopped an onion, and set it to fry in some oil – unaccountably, we have run out of dripping, both in the dripping bowl, and in a packet.  Shockingly poor housekeeping there.

Diced the contents of a small can of corned beef, and added it to the cooking onion.  Stirred these around until both onion and corned beef were soft.

Drained the veg, and added the potato – mashed it gently down into the pan with a masher so everything started to meld together, then added the cabbage and stirred everything round.  Started patting the mixture down so it would brown, which it did quite helpfully.

I ate mine with lashings of HP Sauce.  Pete had Lea and Perrins, but he’s peculiar.

Haven’t had this for ages, and had forgotten what nice comfort food it is.