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A recipe for sprucing up corned beef


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What is the issue?
The traditional tin of corned beef, as is any tinned food, provides a staple food for long term cruisers. But you can get very sick of eating plain corned beef very quickly, many before the first tin is even opened.

Why address this?
Any way of altering the taste of your tinned food is a bonus. Particularly so if it can be done uses mainly store cupboard ingredients.

How to address this?
Try Pete’s Brittany Trawler Hash recipe – courtesy of Beasly family boat we met in Polynesia

2 Tbsp Olive Oil
6 cloves garlic
3 medium onions
2 tsp curry powder
1 beef stock cube
1 Tbsp sugar
1 Tbsp water
4 large potatoes
1 can corned beef
2 cups finely sliced cabbage
2 Tbsp Worcestershire sauce
1 tsp celery salt

Add salt, pepper and tobasco to your taste.

First cube the potatoes into large chunks and put on to par boil. Saute the garlic and onions in the olive oil, add the curry and beef stock cube, then the sugar with salt, pepper and tobasco to taste. After 5 minutes add the water, stir occasionally. Cook for 15 minutes or until curry has lost its smell. Remove to a bowl.

To a large saucepan add a layer of potatoes, a layer of the onion mix, a layer of corned beef, sprinkle over half of the celery salt and the Worcestershire sauce. Add a layer of the cabbage. Repeat layers and then pour over the top 2 Tbsp of water. Cover and cook over a low heat for a further 20 mins but keep your eye on it.

If you haven’t got potatoes or cabbage just serve it with rice.



With thanks to:
Jayne Harpur, Yacht Obsession.

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