Corned Beef Pasties | Easy Scottish Recipe :)
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Hello Folks!
I hope I find you all well. So today I made these ever so tasty corned beef pasties! Super easy to make and an absolute crowd pleaser :) We like this kind of thing with baked beans but they can be very easily eaten on the go, due to their shape…and make an excellent picnic food.
Everything I used will be listed below.
-Cheryl x
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Everything I used - Makes 8 pasties/pies
375g (13 oz) Pastry x 2 sheets - I used puff, but shortcrust is also perfect for this
340g (12 oz) Corned beef - 1 standard can
150g (5 oz) Diced carrots
150g (5 oz) Frozen peas
200g (7 oz) Diced potato - keep the skin on
1/2 An onion - finely diced
1 Tablespoon parsley
1 Garlic clove - minced
Olive oil - for frying
Salt & pepper - to taste
1 Beaten egg yolk - for glazing the pastry
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Step by Step in Making Homemade Corned Beef | No preservatives
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#homemadecornedbeef #cornedbeef #beefrecipe #homemade
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Corned Beef Hash Recipe (Filipino Style) - Canned Food Recipes | No Talking | Make Eat Home
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This corned beef hash recipe is an easy way to upgrade canned corned beef. You’ll be surprised how delicious canned corned beef could be!
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Corned beef hash is comfort food for me and a common dish when I was growing up in the Philippines. We eat it for breakfast with rice or as filling for sandwiches. I was an adult already when I realized that corned beef doesn’t always come in a can!
Corned beef got its name from the “corns” of salt used to cure the beef with brine. Even the toughest beef can be made tender when turned into corned beef.
Make “eat” home! Try this recipe and let me know what you think.
Corned Beef Hash Recipe (Filipino Style) - Canned Food Recipes
Ingredients
4 garlic cloves, minced
½ large onion, chopped
2 medium tomatoes, diced
2 medium sized potatoes, diced
1 can corned beef (425 g)
Pepper to taste
Vegetable oil
Directions
1. Prepare the garlic, onion, tomatoes, and potatoes.
2. Heat the vegetable oil in a pan over medium heat. Add the garlic and fry until fragrant. Add the onion and fry until tender. Add the tomatoes and cook until it starts to soften. Mix in the corned beef. When the fat of the corned beef has melted, add the potatoes. Cover the pan and cook the corned beef hash over medium to low heat. When the potatoes are cooked, season with pepper.
3. Serve over rice or as a filling in a sandwich.
Tips
You don’t need to add salt as the canned corned beef is already salty.
You can cook the corned beef hash until the beef is slightly toasty.
This can be eaten with ketchup to cut the fattiness of the rich corned beef.
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A Classic Caribbean Corned Beef Recipe.
How to make a classic corned beef recipe, using canned corned beef as it's done in the Caribbean. In under 5 minutes you'll have a tasty spicy corned beef dish, ready for rice, roti, bread or even crackers.
Best Corned Beef Hash Recipe with Canned Corned beef
Today we’re cooking up a classic corned beef hash recipe. You can mix your own leftover corned beef or use canned corned beef with diced potato and onion to create this hearty breakfast dish. I keep the seasoning simple with just a little pepper, paprika, and Worcestershire sauce, so this dish doesn’t require many ingredients. For more tips on using canned corned beef, check out
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Ingredients for a Corned Beef Hash Recipe
12 oz CANNED CORNED BEEF
2 med POTATOES
1 Lg ONION
2-3 Tbsp WORCESTERSHIRE
1 tsp PAPRIKA
1 tsp CARAWAY SEEDS (optional)
OIL for the skillet
SALT and PEPPER to taste
...add a little fresh or dried HOT PEPPER if desired
How to make Corned Beef Hash
Heat oil in a skillet on medium heat.
I like to slice and sear my corned beef in the skillet while I prep the other ingredients for this dish. Corned beef in the can is already cooked, but that sear adds even more flavor to the recipe.
Remove seared beef from the skillet and set aside.
Add in diced potatoes. Cut potatoes uniformly, slightly smaller than a game die. You can skin the potatoes if you like, but why? It’s easier not to skin the potatoes, and the skin is good, so think about it, dude. Sauté potatoes for about five minutes. Give the dish an occasional stir, but not too much.
Mix in the chopped onion, and continue sautéing another 5 minutes.
Add in Worcestershire sauce, salt, and pepper and cook for another 5 minutes.
Shred corned beef into the skillet and mix well. Raise the skillet temperature to medium high and continue cooking 5-10 minutes more, or until the dish is done to your liking.
How to Make Corned Beef
Step by step how to make corned beef.
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Link to Pickling Spice Blend:
Ingredients
Brine
4 quarts water (1 gallon)
1 cup kosher salt (See Note 1)
1/2 cup packed brown sugar
1/3 cup mixed pickling spices
2 tsp pink curing salt (See Note 2)
4 garlic cloves minced
Cooking
5 lb beef brisket
4 cups beef broth
1 tbsp pickling spice blend
3 large carrots peeled and cut into 2 pieces
1 lb small red potatoes cut in half
1 head green cabbage core removed and quartered
Instructions
To Make Brine
In a Dutch oven or large stock pot add the water, kosher salt (See Note 1), brown sugar, pickling spice blend, pink curing salt (See Note 2), garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
In a large container or large sealable plastic bag place beef brisket. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 10 days, turning beef on day 5. On day 10 remove from brining liquid (discard liquid) and follow the directions to cook.
Cooking Methods
Stovetop method: Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Reduce heat, cover and cook for about 3 1/2 hours. Add water if necessary to keep brisket covered. Slice across the grain.
Oven Braised method: Preheat oven to 350°F. Place the corned beef in a Dutch oven. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Add potatoes, carrots, and cabbage. Bring to a boil on high heat. Cover and cook in oven for about 3 1/2-4 hours. Add water if necessary to keep brisket covered. Slice across the grain.
How to Cook Corned Beef in an Instant Pot?
Place the corned beef brisket, fat side up, on a rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Lock the lid in place, close vent. Select High Pressure and set or 90 minutes, with a natural pressure release, NOT a quick pressure release.
Remove corned beef and cover with foil to keep warm.
Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
How to Cook Corned Beef in the Pressure Cooker?
I think the term pressure cooker brings back bad memories or scary stories of exploding kitchen pots, so with a rebranding of the kitchen cooking utensil, a more user friendly name is todays. Instant Pot.
For a 5 pound corned beef brisket. Place corned beef on rack. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth.
Lock the lid in place. Select High Pressure and set the timer for 90 minutes. Turn off the heat and allow to rest, sealed for 10 minutes, then uncover.
Remove corned beef and cover with foil to keep warm.
Add potatoes, carrots, and cabbage to liquid in pot. Seal with lid and set to HIGH pressure for 3 minutes. Do a Quick pressure release. Serve with corned beef sliced across the grain.
How to Cook Corned Beef in a Slow Cooker?
For a 5 pound corned beef brisket, it needs to be cooked on Low, for about 8-10 hours OR on High for roughly 4-5 hours. Sprinkle with one tablespoon of pickling spice blend and pour in 4 cups beef broth. Adding carrot and potatoes at the half time mark and add the cabbage in the last 2 hours.
Just remember that when ready to serve, slice the brisket against the grain in 1/8 to 1/4 slices. Cutting with the grain and you'll have stringy beef jerky. No bueno. Cut ACROSS the grain!
Notes
1.Kosher salt has much lighter, flakier crystals than table salt, I would cut any recipe that mentions kosher salt in half when using table salt. 1 cup kosher = 1/2 cup table salt.
2. Pink curing salt is made using sodium nitrite that prevents food from going bad and spoiling while it’s being stored for a time. It's also known as Prague powder #1, which is a combination of 6.25% sodium nitrite and 93.75% salt (sodium chloride) and usually some anti caking agents as well as pink dye.
Sodium nitrate is a salt that is often added to jerky, bacon and luncheon meats. Sodium nitrite, on the other hand, is a salt and antioxidant that is commonly used to cure ham and bacon.
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