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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 for any tinned food, provides a staple food for long-term cruisers. But you can very quickly get fed up of eating plain corned beef, for some this may even be before the first tin has been opened.

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

How to address this?
This recipe we picked up courtesy of the Beasly family, who we met whilst sailing through Polynesia. They called it Pete’s Brittany Trawler Hash recipe:


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 Tabasco to your taste.


Cube the potatoes into large chunks and put them on to parboil. Saute the garlic and onions in the olive oil, add the curry and beef stock cube, then the sugar with salt, pepper and Tabasco to taste. After 5 minutes add the water, stirring occasionally. Cook for 15 minutes or until the 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 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 whilst keeping your eye on it.

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

With thanks to:
Jayne Harpur, Yacht Obsession. Header photo with thanks to Simon Carter
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