Recipe for canned corned beef rissoles' Ingredients. 2-3 lbs. of potato's, one onion 3/4 of a can of corned beef, flour salt and pepper
Method. Peeled and cut potato's and boil , from cold for 20min's, until soft to the fork test. roughly mash, peel onion, and slice and dice, add this to the potato's, fresh, add 3/4 of the can of corned beef, and mix with fork. Add 2 Tbsp. of plain-or self raising flour to the mix, add, a good shake of ground black pepper, and mix all together. Allow to go cold.
Flour a rolling board and scoop out a good amount of the mix, with a large desert spoon, roll in the flour then pat them down to about an inch thick. continue to due this until you have used all the mix, then chill in fridge for about 45mins, to stiffen them, after that, preheat oven gas mark 7, and place on baking tray and cook for 30 min's turning over half way through. serve with beef burgers or sausages. and beans. ... View related article.
"Cowboy Bean Hash'' recipe using canned corned beef.
Ingredients, two 14oz. cans of oxtail soup, or similar one can , beans in tomato sauce, small can, sweetcorn drained, or frozen, or fresh off the cob, medium size onion, 1 can, regular size corned beef, salt & ground black pepper ,to taste. Crusty rolls or fresh baked bread.
Method, Lightly fry onion, until transparent, drain oil off, and put onions in large pan, Empty the soup, beans and sweetcorn into the same pan, cut up corned beef into small cubes add to pan, this works better if you leave the corned beef in the fridge for an hour to chill, add seasoning, and simmer on low heat, for 10-15mins. serve hot in bowls with the crusty bread.
