CORNED BEEF BREAKFAST RECIPES

Name: Corned Beef
Prep time: 10 min
Cook time: 2 h
Yield: 6 servings
Cuisine: Irish
Ingredients: 12 ounces Guinness stout (or other dark beer or beef broth); 3-4 lbs corned beef ( with seasoning packet); 10 - 12 potatoes (skin on, egg-sized ); 1 1/2 cups baby carrots; 1/2 head cabbage (cut in half (optional))

CORNED BEEF – INSTANT POT RECIPES

Corned Beef – Instant Pot Recipes image

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 120 minutes

Yield 6 servings

Number Of Ingredients 5

Ingredients

12 ounces Guinness stout (or other dark beer or beef broth)
3-4 lbs corned beef ( with seasoning packet)
10 - 12 potatoes (skin on, egg-sized )
1 1/2 cups baby carrots
1/2 head cabbage (cut in half (optional))

Steps:

Pour beer into Instant Pot.
Use seasoning packet as a rub to thoroughly coat corned beef. Place beef in the pot.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 70 minutes for a sliceable corned beef, 90 minutes if you want it “fall-apart” tender.
When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
Remove corned beef to a cutting board and cover loosely with foil to rest, reserving juices.
Remove the trivet and place the vegetables into the pot with the reserved juices. Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL or PRESSURE COOK function* . Use the +/- buttons and program the Instant Pot for 3 minutes.
When the time is up, quick-release the pressure.
Slice the corned beef against the grain and serve with vegetables.

CORNED BEEF HASH RECIPE | BBC GOOD FOOD

Corned beef hash recipe | BBC Good Food image

A traditional storecupboard supper of fried potatoes with thrifty corned beef. Serve with baked beans for a simple lunch or supper.

Provided by Katy Greenwood

Categories Main course

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4

Number Of Ingredients 6

Ingredients

500g potato, peeled and chopped
2 tbsp vegetable oil
1 onion, roughly chopped
340g can corned beef, cut into cubes
2 tbsp Worcestershire sauce
baked beans and a little curly parsley, roughly chopped, to serve (optional)

Steps:

Put the potatoes in a pan, cover with cold water and bring to the boil. Cook for about 6-7 mins, then drain.
Heat the oil in a non-stick frying pan and cook the onion for 3-4 mins over a medium heat. Add the potatoes and corned beef, and push down with a spatula to crisp up, cooking for about 5 mins. Turn the mixture over, trying not to break up the meat and potatoes too much, then add the Worcestershire sauce. Cook for another 5 mins, pushing down to crisp the base again. Season a little, then serve with baked beans and a sprinkling of parsley, if you like.

Nutrition Facts : Calories 333 calories, FatContent 15 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 25 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 3 grams fiber, ProteinContent 25 grams protein, SodiumContent 2.1 milligram of sodium

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