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.
educe the saltiness of your corned beef before baking, please follow this
Preheat oven to 270 degrees F (132 degrees C).
Rinse corned beef in running water to remove about 1/2 of the salt and trim away any fat. Place corned beef in a baking dish and spread a 1/4-inch layer brown sugar over beef. Cover the baking dish with aluminum foil.
Bake in the preheated oven until an internal temperature of 145 degrees F (65 degrees C) is reached, about 2 hours.
Parboil corned beef for 15 minutes.
Place roast in roasting pan and cover with the orange juice.
Generously pierce corned beef with the cloves.
Add bay leaves to roasting pan.
Bake, covered, at 325\u00b0 for 2 1/2 hours.
Cut against the grain.
Great served with boiled red potatoes and cabbage.
ill need to soak the corned beef! Between 2 and 4 hours
Beat eggs; add mustard, sugar, salt and vinegar.
Boil until thick, then spread this mixture on the fat side of corned beef. Place on rack in pan.
Cover with double fold foil wrap.
Pinch foil around sides of pan.
Bake for 7 hours at 260\u00b0; cut thin to serve.
Make the sauce from the first 7 ingredients.
Cook cabbage 10 minutes and drain.
Combine sauce and cabbage and put in casserole dish.
Top with sliced corned beef; sprinkle bread crumbs on top. Bake at 400\u00b0 until dish is hot and crumbs are brown.
Wash corned beef under running water to remove brine.
In large kettle, cover with cold water; bring to boiling.
Drain; cover with fresh water.
Bring to boiling; simmer until tender (about 3 hours).
Remove from kettle; place in baking dish. Insert cloves in meat, sprinkle with brown sugar and slowly pour sherry over meat.
Bake in moderate oven (350\u00b0) until brown. Baste occasionally with sherry syrup in bottom of pan until thickly glazed.
Serve hot or cold.
Serves 10 to 12.
Preheat oven to 375 degrees.
Lightly coat a 9 inch casserole pan with butter.
Combine leftover corned beef, potato, evaporated milk, onion, bell pepper, parsley, Worcestershire, paprika, jalapenos, and pepper.
Pour into prepared dish.
Place in middle of oven and bake for 15 minutes.
Make 4 small indents in the hot hash and place one egg in each.
Continue to bake 20 minutes.
Top with cheese and bake 5 minutes or till melted and egg are to likings.
Remove and let set for 5 minutes.
Place half the can of corned beef hash in ovenproof bowls that
ut the thinly sliced deli corned beef into strips.
Remove the
ell. Add the potatoes and corned beef to egg mixture, mix well
arrots to slow cooker. Place corned beef on top of vegetables. Pour
Wash corned beef under cold water and put
Rinse corned beef under cold running water. Place corned beef, peppercorns, onion, cloves and bay
Cook instant potato mash according to packet directions.
Add potato to corned beef a little at a time until you get to the consistency you prefer. (I use the whole amount.).
Add butter and stir through.
Microwave to heat through.
I like it just like this, but as with most corned beef hash recipes you could pan fry if you like.
Preheat oven to 325. Rinse corned beef under cold water. In a Dutch oven, heat oil over medium high. Add corned beef, fat side down, cook, turning once, until browned on both sides, 5-7 minutes. Remove to a cutting board and cut 1/2 inch slices.
In same pot, cook onions over medium heat, stirring until golden, 3-5 minutes. Add broth, beer, garlic and pepper.
Layer corned beef slices and potato slices in onion broth mixture.
Cover and bake 2 1/2 hours. Add greens to pot. Cover and bake 15 minutes longer.
Preheat oven to 350 degrees.
Place corned beef on a rack in a pan, fat side up, and cover with tin foil.
Cook for 3-4 hours.
Mix yellow mustard and brown sugar in a bowl.
Uncover corned beef.
Score the top of the corned beef, and stick whole cloves in the top if desired.
Baste with gingerale.
Spoon mustard sauce on top and sides of beef.
Place back in oven and cook for another 1/2 hour or so, until nicely browned and the meat is falling apart.
Place corned beef, onion, carrot, vinegar, cloves and
ow heat, stirring. Mix the corned beef with the potatoes and carrot