Corned Beef Potato Rosti Recipes
CORNED BEEF PASTIES
This recipe was given to me by my Aunt, Carol Cron. My Great Grandfather Tretheway loved meat pies, and this recipe has been with us forever. You can use round steak if you wish. You may also make 1 large pie rather than 5 pasties.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h
Yield 1 pie, 5 serving(s)
Number Of Ingredients 10
Steps:
- For the pastry.
- In a large mixing bowl stir together thoroughly the flour and the salt.
- With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
- Using the 7-8 T.
- ice water gradually all to dry ingredients, 1 T.
- at a time, tossing the ingredients with a fork till the mixture holds together.
- Form into a ball.
- If desired, cover and chill the dough 1 hour.
- Meanwhile, prepare the meat-vegetable filling.
- Peel and coarsely chop the potatoes.
- In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
- Set aside.
- Divide the dough into five equal portions.
- On a lightly floured surface roll out each portion of dough to a 9 inch circle.
- Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
- Using tines of a fork, seal the pastry edge.
- Cut slits in the pastry for escape of steam.
- Carefully transfer pasties to an ungreased baking sheet.
- Bake pasties at 400 degrees till golden brown about 45 minutes.
- If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
- Serve with the pasties.
PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES
My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
- Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
- Serve hot with fresh green vegetables.
Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7
SLOW-COOKER CORNED BEEF AND CABBAGE
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Provided by LUSYRSGIRL
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g
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