CORNED BEEF AND RICE
This corned beef and rice recipe is quick and easy to make, using long-lasting ingredients that give you a healthy kick of essential vitamins. It's an excellent recipe to keep on hand because it uses stable ingredients and only takes 25 minutes to make. Plus, it's delicious!
Provided by Jack Slobodian
Categories Main Course
Number Of Ingredients 7
Steps:
- Heat oil in a medium-sized pot. Add onion and sauté for 4-5 minutes, until browned-next corned beef and cook for 2 minutes.
- Add sweetcorn and tomatoes, rinse the can of tomatoes with water and add it to the pot. Next, add tabasco and salt, then stir. Bring to a boil, then simmer for 10-15 minutes.
- Add rice and mix, taste and adjust seasoning then and serve.
Nutrition Facts : Calories 600 kcal, Carbohydrate 79 g, Protein 24 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 54 mg, Sodium 1412 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
FILIPINO CORNED BEEF HASH OVER RICE
A dish that combines American canned corned beef and Spanish influenced "sofrito" (basic sauce) of garlic, onions, and tomatoes. This is a Filipino dish that is traditionally eaten any time of the day (breakfast, lunch, or dinner). It's very simple and comforting!
Provided by chef1aB
Categories Breakfast
Time 15m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Place corned beef in a bowl, pull it apart with a fork, and set aside.
- In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
- Add garlic, sauté for about 30 seconds.
- Add onion rings and sauté for a minute.
- Add the tomatoes and sauté for a minute.
- Throw in the corned beef and sauté with the other ingredients for 2 minutes.
- Season with salt and pepper to taste.
- Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
- Serve over white rice.
- Enjoy!
Nutrition Facts : Calories 266.8, Fat 14.9, SaturatedFat 4.6, Cholesterol 66.6, Sodium 778, Carbohydrate 18.2, Fiber 1.9, Sugar 1.6, Protein 14.4
CORNED BEEF FRIED RICE
This is a special recipe from my papa! It's kind of an "east meets west" recipe, combining the eastern tastes of fried rice with western favourites like corned beef and bacon. Yum!
Provided by Muffythechef
Categories One Dish Meal
Time 45m
Yield 4 plates, 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Cook the rice in the water in a rice cooker or on a stove until it is fluffy. Let the rice cool.
- 2. Fry the corned beef in oil until it is no longer mushy. Remove from pan.
- 3. Fry the bacon until it is crisp. Remove from pan and drain on paper towels. Cut into small pieces.
- 4. Beat the eggs and in a separate pan, fry the scrambled eggs. Remove from pan.
- 5. Stir fry the shrimp until cooked through. Remove from pan.
- 6. In a large wok, fry the chopped garlic until it is light brown and there is an aroma.
- 7. Add the cooked rice into the wok.
- 8. Add the light and dark soya sauce and stir thoroughly.
- 9. Add in the corned beef, bacon, eggs and shrimp, bean sprouts, chilli sauce and chillis. Mix thoroughly to ensure a consistent colour through the fried rice.
- 10. Serve hot.
Nutrition Facts : Calories 902.4, Fat 33.5, SaturatedFat 10.9, Cholesterol 554, Sodium 1670.5, Carbohydrate 85.9, Fiber 4.7, Sugar 6, Protein 60.3
CORNED BEEF WITH RICE NOODLES
Steps:
- Cut the beef in half and place both pieces in a large pot. Fill with enough cold water to cover the beef. Turn the heat to high and bring the water just to a boil, then strain the liquid and discard. Return the beef to the pot and cover again with cold water. Set over high heat until the water comes to a boil, then decrease the heat and simmer for 1 1/2 to 2 hours.
- Transfer the meat to a new pot and strain the cooking liquid through a fine-mesh sieve. Cover the meat with the strained cooking liquid and return to a simmer. Add the packaged spice mix, onion, celery, carrot, cabbage, leek, red pepper flakes, bay leaf, and soy sauce; cook for 30 minutes, or until the beef is very tender. Test for doneness by inserting a paring knife into the center of the beef; it's done if the knife slides easily into the meat. Remove the bay leaf and discard.
- Remove one piece of corned beef and place it on a cutting board. Slice into 1/4-inch-thick pieces. Reserve the other piece of corned beef for future use.
- Place a large pot of water over high heat and bring to a boil. Add the rice noodles and cook, following package instructions. Drain well and divide among 4 bowls.
- To serve, fill each of the bowls with one-fourth of the sliced beef, onion, celery, carrot, cabbage, and leek, and 1/4 cup of the cooking broth. Garnish with a dab of mustard.
- Ideas for Leftover Corned Beef
- This recipe makes more corned beef than you need for this dish. You can use leftover corned beef the way we do in Chicago: turn it into a sandwich. Pile slices on crusty bread, garnish with the cooked cabbage and carrot, then slather on mustard. And don't forget corned beef hash! Shred the corned beef and stir fry it with diced potatoes and onions. Season with salt and pepper and serve with eggs. Not Japanese, of course, but both delicious.
CANNED CORNED BEEF ON RICE
Steps:
- Cut onion and peppers into strips. Chop garlic and olives. Saute in olive oil till tender.
- Add corned beef, tomato sauce, and spices. Simmer 15 to 20 minutes.
- Meantime cook your rice; while in preparation of corned beef.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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