Not everyone’s cup of tea I know, but I can’t be the only one with a lot of love for the humble corned beef. I have had “proper” home made corned beef, which was excellent, but the bog standard tinned stuff is a brilliant store cupboard staple. Mashed into the heart of a baked spud for instant hash. Sliced with some red onion and ground pepper on sourdough for a mega sandwich. In a toastie with a bit of cheese and onion so it melts. Give me some more inspiration!
used to like it two ways. Both ridiculously delicious and comforting.
Method A: ‘Rover Strike’ spuds (so named as Dad worked for Austin Rover in the late 70s and this was at the time an economy meal we all looked forward to)
1. Cook jacket potato until skin is crispy. Halve and scoop out hot potato into a bowl. Add a curl of butter Add 3 slices of corned beef and mash loosely together with potato and butter. A little pepper.
2. Return mash to skins. Fork the tops into ridges as per a cottage pie. Top with grated cheese.
3. Return to hot oven until cheese golden and bubbly.
4. Serve with bangers.
Method B: The toasted reuben sandwich
Top sandwich when made with ‘proper’ (not tinned) corned beef. But made with tinned beef then toasted (sandwich-toaster or pan) is a very tasty thing indeed. Add sliced cornichons.
Cut your corned beef into chunks in the morning and leave it soaking in Worcester sauce all day
Or, as mentioned on the toastie thread… corned beef, mature cheddar, onions and Worcester sauce. Best toastie ever!
I bloody love corned beef!
@p7eaven – I am most definitely going to be trying your dads ‘Rover Strike’ spuds recipe. That sounds ace! Try the delia’s corned beef hash recipe. It’s really good
Toasted sandwich with cheese and onion.
Hotpot with corned beef and peas at the bottom.
Corned beef and potato pie.
Corned beef hash with baked beans mixed in and a couple of eggs cracked on top.
At least I know what’ll be on the shopping list this week now…
Fry it up with an onion, add some black pepper, tin of chopped tomatoes, tin of sweetcorn, add some Encona West Indian hot sauce. Simmer and then serve with rice.
Not sure if they still do it but Marks & Sparks chunky corned beef is a bang on.
Simple hash does it for me, equal measure of cubed CB and boiled spuds, mash the spuds & mix in the CB and a fried onion, salt, pepper, mixed herbs. Don’t mix it too much though. Grated cheese on top (Worcestershire Sauce if you fancy) then bang it under the grill. Serve with brown sauce and bread and butter.
In the unlikely event I find myself on death row this what I’ll be having 👍🏼
My mum used to make corned beef fritters and home made chips when I was young. Amazing!
A Greggs corned beef pastie is a guilty pleasure now and again. Could do with a little more corned beef in it though.
Always have a can in the cupboard/ fridge for when there nothing else to make sarnies out of. Love it in a decent granary bread sarnie with Dijon mustard and branston.
With beetroot and salad cream on white bread. In a toasted sandwich with cheese and onion 👌
Supprised by the amount of people who have it with beetroot, was always ridiculed for it but glad I’m not alone.
In the can, at the back of a cupboard, preferably for a century or more.
It would still be absolutely fine when opened if left that long though. Perfect zombie apocalypse grub. You couldn’t do that with poncey artisan charcuterie!
‘can I get you a sandwich?’ <—- Immortal words. Marrying an American comes with many surprises. One of which is the time it takes them to make a sandwich. It’s a beautiful thing if you’re not in a hurry. It’s also an impressive thing if you’re not proud to admit that British sandwiches are characterised by 1. Proud underachievement and 2. Enthusiastic overstatement.
I don’t think I’d actually tried proper corned beef until Mrs P began shouting at me outside of a deli one day – ‘look, look, salt beef! I’m going to get you a sandwich?’
Seems it had taken me over 40 years to discover that ‘corned beef’ is from a tin in the same way that ‘pie’ is from a tin. OK when on Scout Camp in 1979, and/or as a filling complement to a packet of Bachelor’s Pasta n Sauce…but not real.
Tinned corned beef sandwich is – to actual corned beef sandwich, what a box of microwaveable micro-chips and some frozen fish fingers is – to a Friday night take-home fresh fish supper from ‘Ye Olde Cod’s Kitchen’
I love me a tinned corned beef sandwich with brown sauce as much as the next Brit, but I’ll never forget that reuben sandwich as long as I live. And if anyone calls it a ‘ponce’, then I’ll call your expertly-cooked fish supper a ‘raving artisan’.
I agree with OP that a tin of that other stuff is excellent for emergencies and actually really good in baked spud. But it’s best served warm otherwise is just a slab of cold fat. However you slice it, the pictures speak for themselves: