Exactly how does one prepare corned beef?

We rarely buy corned beef. I do not know how to prepare it. And frankly, the beef smells very gamey.

However, I had tasted some nice corned beef and cabbage sandwiches from Oliver’s (does this outltet still exists?). I have no idea how to prepare that too.

So, kind folks, tell me how do you prepare and eat corned beef? I took mine, heat it thoroughly in the pan and all of them mushed up. So, I use it to make sandwiches. It doesn’t look at all appetising. I added some scrambled egg to the fillings to make it less salty. My older kids love it but I am partial to it.

Any nice recipe to share?

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

22 thoughts on “Exactly how does one prepare corned beef?


    (April 11, 2007 - 1:57 pm)

    slice up some big onion and chilis and stir fry it with mushed up corned beef. I eat that with rice. I’m not sure why I can hardly find corned beef over here, back in my hometown,we do eat this quite often. Even my former college’s economy rice stall serve it this way.


    (April 11, 2007 - 1:59 pm)

    I’ve cooked it recently and photos in the camera. Will post the recipe soon. However, you might want to check BabeKL’s blog as she had one recipe for corned beef with capsicums.


    (April 11, 2007 - 2:12 pm)

    My kiwi family just pop the corned beef in a hot pot filled with water and boil it for couples of minutes then just slice the meato up. ^^


    (April 11, 2007 - 2:23 pm)

    my style is cook corned beef with tomatos sauce with pasta…yummy!

    Bradley M

    (April 11, 2007 - 2:36 pm)

    Because of the salt and the savory flavor of the meat, if you boil it for a few hours (2 to 2 1/2) with some vegetables (cabbage, potato, maybe some onions or carrots) it will make a delicious broth to accompany slices of the meat and the vegetables. I have made very nice corned beef & cabbage in the past. It’s so easy to do and so tasty.

    Bradley M

    (April 11, 2007 - 3:03 pm)

    I should specify that you can get cooked and uncooked corned beef.

    A corned beef that has already been cooked (like you would get in a New York deli) needs no extra cooking. It has the fibrous texture of a cooked meat, and slices nicely for sandwiches (slice across the grain!), or makes lovely hash when fried with a fine mince of potatoes and onions.

    To make corned beef and cabbage, you should get a cut of beef which has been corned (brined in salt and spices) but not yet cooked. These usually come in sealed packages and still resemble raw beef, though they may be a gray color instead of the usual red. These beef cuts need a good boil in water until cooked through, but once in a while it’s worth it, because the end product will keep nicely in the fridge for at least a week, even two weeks, and you can reheat portions as you want them.


    (April 11, 2007 - 9:24 pm)

    Wah, this remind me to thaw my corned silverbeef in my freezer. I would normally boil it with peppercorn and some bayleaf. Then I will eat it as a sandwich with some mustard. Yummy.

    But the canned corned beef, I just fry it with some onion or top it on top of a baked potato. Just like in Olivers.


    (April 11, 2007 - 10:36 pm)

    Mmmmmm southern style corn beef hash 😀 they usually serve it as a side item with barbecue’d pulled pork.

    2 to 3 tablespoons butter
    2 cups cooked corned beef, finely chopped
    3 cups cooked, chopped potatoes
    2 tablespoons minced onion
    2 tablespoons chopped parsley, optional
    salt, pepper and brown gravy

    Melt butter in a large skillet over medium-low heat. Add corned beef, potatoes, and minced onion; spread evenly in the skillet. Brown on one side; turn with a spatula and brown the other side. Continue turning until most of the meat and potatoes are well-browned.

    Drain off excess fat and moisten with 3 or 4 tablespoons of brown gravy or beef gravy. Sprinkle with salt and pepper, to taste. Garnish with parsley, if desired.


    (April 11, 2007 - 11:58 pm)

    We used to do this in uni

    They called it fake white castles

    1 can corned beef
    1 can campbell soup
    1 cup sour cream
    1 Tablespoon mayo
    little rolls ( any kind of roll)

    flake corned beef with a fork. Mix all stuff. divide and spread on rolls.bake about 15 minutes.


    (April 12, 2007 - 12:25 pm)

    corned beef fried rice =D


    (April 12, 2007 - 1:25 pm)

    Can make Reuben sandwich. Layered two thinly sliced of corned beef on rye bread, Swiss cheese tand sauerkraut, and top with another slice of rye bread. Put the sandwich under the oven broiler, broil until the sandwiche turn brown, and turn to the other side. You can also grill the sandwich.


    (April 12, 2007 - 2:42 pm)

    ooopsie, dont kill me.

    Refering back to my above comment, I have just checked my tattered dog eared recipebook cos i thought something’s wrong with the ingredient. It is ” a pack of dry soup mix” and not “a can of campbell soup”

    my apology. Memory fails me


    (April 12, 2007 - 3:07 pm)

    this is the perfect time for me to post a message! i’m a huge lurker-fan of your site and have tried at least 3 recipes already – with great success:-) thank you!

    here is a delia smith recipe – corned beef hash with fried eggs. i’ve tried it and loved it.



    (April 12, 2007 - 5:19 pm)

    Wah! Is postie #13 the real Delia Smith???

    Phooiyo! Lilian world-famous oredi! Even Delia Smith tries her recipes with great success!


    (April 12, 2007 - 6:20 pm)

    pablopabla – Eekk…I very suaku wor, cos food blogging is just a hobby and I don’t keep up with who is who. Paiseh ler…

    delia – Thanks for sharing. And you just made my day. LOL, glad my recipes suggested here work for others.

    christine – LOL, no wonder I was wondering how a can of soup is going to make a sandwich filling. But that sounds very yummy.

    LP – Great, my kids love melted cheese stuffs.

    anon – Tks.

    BRB with the replies to the other comments! Dinner time.


    (April 13, 2007 - 9:14 am)

    muahaha… i wish! i’m just delia the humble malaysian


    (April 13, 2007 - 11:58 am)

    I wish we in Malaysia can get the “whole” cured corned beef. As it is the most convenient type are important canned corned beef which is minced (well, those that I have come across anyway). The last can that I bought gave me high blood pressure.. I has been that long that I haven’t eaten processed foods that are probably high in sodium and nitrates.. So there you are.

    Lilian if you feel like having corned beef.. my suggestion is go with fresh after all… Hiaks! you no vegetarian meh!!!?? juss realise ony??


    (April 13, 2007 - 12:04 pm)

    yah lah you no more vegetarian juss read your previous blogs. kuang kuang kuang.


    (April 13, 2007 - 12:07 pm)

    I just realised that the ones I get are the halal canned stuff. Maybe can get the whole beef cut from the non halal section.. Lilian, how to cure meats ownself one ar?


    (April 13, 2007 - 11:34 pm)

    I put it in a skillet with potatoes & corn for corn beef hash. It never looks pretty, but it tastes great.


    (April 14, 2007 - 12:07 am)

    fire80 – Only Del Monte or something aje got here.

    delia – Hahaha, nvm, tks for your visit.

    Bradley – Thanks for all the ideas. Corned beef we get here is only minced and mushy variety. But I will look out for the ones you mentioned when I get the chance to go to a good deli (which we don’t have here).


    (April 16, 2007 - 11:45 am)

    When I was still in KL, I used to get whole cured corned beef in Bangsar Shopping Centre, in Cold Storage. Its imported from Australia. And now here, we get the same one too. It from Harvey beef…

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