Canned corned Beef is one of those items that you need in your pantry every day. Because of its long shelf life as well as its the high protein content and its flexibility, corned meat is an essential ingredient when you’re in need of an easy, inexpensive and tasty meal for an otherwise busy day.
Canned corned beef is just one of those items you’ll want in your pantry every day. Because of its long shelf life along with its high protein content , and its flexibility, corned meat is the perfect solution when you want fast, affordable and tasty meal for the go.
Are you looking for ideas to make canned corned steak? Below are some best dishes you can cook in only some minutes. You can choose to make something new, or need to make use of your corned beef before it runs out it, you’re bound to love every option that are listed.
DO YOU NEED TO COOK CANNED CORNED BEEF?
Corned beef in cans is already cooked, which means you’ll mostly be heating it while cooking the meals. It is also a great option to eat cold straight from the can.
EASY CANNED CORNED BEEF RECIPES (HOW TO EAT CANNED CORNED BEEF)
1. CANNED CORNED BEEF HASH
300 grams of potatoes Can be used in place of canned potatoes, and skip the parboiling step.
1 Tbsp Olive Oil
1 Onion Large onion diced
1 teaspoon Garlic Puree 2 cloves crushed garlic
1 tsp Paprika
1 tbsp Worcestershire sauce
400 grams of Canned Corned Beef 1x Tin with corned beef sliced into cubes
Sprinkle of parsley utilized dried parsley that we sprinkled it on at the at the end!
Salt & Pepper
Pre-heat oven to 200degC/400F.
Cubed potatoes can be steam or boiled for seven minutes. (If you are using canned potatoes, you don’t have to parboil them.)
In the meantime, cook your onions for approximately five minutes with oil to make them soft
Garlic and onions cooking in a cast iron skillet
Incorporate garlic and paprika, and mix before adding Worcestershire sauce.
Paprika is sprinkled on onions that are cooking in a cast iron black pan.
Include parboiled potatoes as well as an ample amount of salt and pepper to the dish. Mix potatoes and onions together and cook for 3 minutes.
Salt and pepper are sprinkled over the onions and potatoes in a cast-iron pan
Put corned beef cubes on the top. Press them down using a spatula. Cook over a low medium heat for about 6-8 mins Don’t stir!
Corned beef is added to the potatoes that were chopped along with onions in the cast iron skillet
Utilizing a spatula, flip it over into 4-6 sections Flatten them again with the spatula. Cook for an additional 6-8 minutes on the other side.
The beef is cooked with potatoes and the cored beef in a cast iron skillet
for Firm-Yolked Eggs that come with Corned Beef Hash
Remove the heat, and make 4 wells in pan , and make eggs inside.
Make wells with the beef stew using a an egg fork made of silver to be put inside
Place the pan in the oven for 10 minutes so that it crisps off the top, then cook eggs.
Four eggs were placed in the corned beef hash.
Serve Corned Beef Hash served with a sprinkle of Parsley.
1-pot Corned Beef Hash served with eggs and dried parsley sprinkled on the top
for Rough Yolked Eggs using Corned beef hash
Put the pan within the oven and bake for 10 minutes, to cook and remove the excess. While you’re waiting, fry or poach eggs in the manner you like! ?
2. CANNED CORNED BEEF AND CABBAGE
4 slices bacon
4 tablespoons butter
1 head green cabbage finely chopped
1 can of corned beef
1/3 cup of water
The bacon is cooked in a a large pan over medium-high temperature until it is almost crisp. The bacon should be removed from the skillet and place it aside. In the pan with that bacon fat. Add the cabbage, and stir thoroughly in order to cover the cabbage with fat. Add approximately 1/3 cup water, salt and pepper, according to the taste. Cover the pot with a lid, then cook on medium temperatures for around 10 to 15 minutes. While cooking, cut the bacon into pieces.
Take off the lid of the pot, then scatter pieces of corned-beef and bacon pieces on the top of the cabbage. Cover the pot and cook to the desired degree of degree of doneness. Personally, I like a some crunch added in the cabbage.
Tips: Cabbage is one of the vegetables that naturally has the water that it needs in its leaves. Begin by adding only some water. While the cabbage is cooking and becomes more liquid, you can add more water.
(If six servings are required, make sure to use 2 cans corned Beef)
3. CANNED CORNED BEEF SANDWICH
1 tin of corned beef
1 . Small white onion chopped
One small cooker tomato chopped
2 cloves garlic
2 TBSP of ketchup
coarse ground pepper
1 tablespoon canola oil
1 slice bread
In large skillet. Add diced tomato and onion and cook for about 3 minutes or until tender. Add garlic, and cook for a further minute. Add the beef that you have canned in the pot. Make use of a fork to break the beef. The beef is cooked until it begins to caramelize, approximately 5 minutes. Mix in the ketchup and cook for a further minute.
Toast slices of bread you like. Spread mustard on top (optional) and then cook corned beef. Add sauteed greens (optional).
4. CORNED BEEF SILOG
1 12 oz. can corned beef
1 large yellow onion
3 cloves of garlic crushed
3 cups sinangag
4 . tablespoons of cooking oils
1 cup of beef broth
Salt and pepper according to your preference
In a skillet, heat oil. Once the oil is heated crack an egg, then fry it sunny-side-up. Take the egg out of the fryer and set it on an oven-safe dish. Repeat this process until the eggs have been cooked.
Utilizing the remaining oil, sauté your garlic till it becomes medium brown. Add the onion, and cook until it begins to soften.
Incorporate your corned beef. Sauté for 2 minutes.
Put the broth of beef into the pan. Continue cooking for two to three minutes or until the liquid begins to evaporates. Add pepper and salt to taste.
Place a cup of sinangag (garlic rice that has been fried) and an egg on a platter. Place 1/3 of the cooked corned steak. Repeat this process on three plates. Serve.
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