Corned Beef Recipe

Canned beef is completely cooked in its own juice and can be used any time. Beef provides essential proteins, zinc, thiamin, niacin, plus other minerals, and vitamins. Canned beef can be used directly on spaghetti sauce, casseroles, vegetable stir fry, pizza, etc.

Canned beef can be used instead of beef cubes, and ground beef. To remove the excess fat from tinned beef, chill it. Leaving the can in the refrigerator overnight separates the fat, the fat floats on top; this can be removed with a spoon after you open the can. The juice can be used in recipes that require liquid.

Cooking with Corned Beef

The history of corned beef can be traced back to ancient times when it was served in Ireland with cabbage on Easter Sunday or on Saint Patrick's Day. Corned beef is cured and flavored in brine solution and lends for easy to use deli meat for sandwiches. Since the beef is “cured” with common salt, it has better shelf life than other forms.

As a corollary, it has high sodium content which is not advisable for people who suffer from high blood pressure. For many - corned beef serves as a cheaper alternative to bacon. Pastrami or smoked corned beef can be picked up at a delicatessen. Typically spices such as peppercorns and bay leaves are used to flavor corned beef.

• Never boil beef as it turns tough.
  
  
• Use a microwave, slow cooker or oven while cooking corned beef.
  
  
• Overcooking turns the beef dry and stringy.
  
  
• Cook corned beef on a slow fire.
  
  
• You need not turn the corned beef over during cooking.
  
  
• Uncooked corn beef brisket can be frozen for about a month.
  
  
• Cooked corn beef can be refrigerated for about 4 days and then frozen for a couple of months.
  
  
• Cutting cooked corned beef is easier when it has slightly cooled.
  
  
• Use leftovers within about 4 days.
  

Corned beef recipe


Beef omelet

Cooked corned beef 1cup, cubed
Green onions 2, sliced
Eggs 6
Cheddar cheese 1/2cup, shredded
Butter or margarine 2 tbsp
Milk ¼ cup
Pepper

Sauté the onions in butter. Blend eggs and milk in a mixing bowl. Pour this mixture over the onions. Over medium heat, cook the eggs. As the eggs set on one side lift the edges and allow the uncooked portion flow to the base. As the eggs set, sprinkle the corned beef, pepper and cheese. Take off the pan from heat and allow it to stand for two minutes. Allow the cheese to melt well and cut into wedges. Serve hot.

Beef casserole

Canned beef 1cup, chopped
Soft bread 2 cups, cubed
Margarine 5 tbsp, melted
Cheese ½cup, shredded
All purpose Flour 3 tbsp
Peas 1cup, cooked
Salt 1tsp
Milk 11/2 cups
Large tomato sliced
Salt
Pepper

Preheat oven to 350 F. In a mixing bowl, mix cheese, 2tbsp melted margarine and bread cubes. Grease a casserole dish and spread half the mixture in it, top it with peas. In a separate pan, cook onion in 3 tbsp margarine and cook until the onions turn tender. Mix the flour and the seasonings. Lower the heat and stir the mixture continuously until it begins to bubble.

Remove the pan from heat and add milk, stir the mixture thoroughly and allow it to boil. Add meat; pour the mixture over the peas. Place the tomato slices on top and add the remaining mixture. Bake at 350 F for 25 minutes without covering the top. Serve hot.

Beef and corn balls

Corned beef 1 can
Cream cheese softened
Cheddar cheese 2 cups, shredded
Prepared horseradish 2tbsp
Worcestershire sauce 11/2 tsp
Prepared mustard 11/2 tsp
Lemon juice 3 tbsp
Sweet pickle relish ¾ cup

In a mixing bowl, blend corned beef and cheddar cheese, Worcestershire sauce, mustard, horseradish, cream cheese, lemon juice and sweet pickle relish. With an electric blender, blend the ingredients until you get a smooth mixture. Shape the mixture into balls. Refrigerate, allow it to set well and serve.