Corned beef is a beloved staple thatOriginated Originated 2 in Ireland and Britain and has become popular worldwide. While traditionally made from brined brisket, corned beef is now widely available canned, making it a convenient option for quick meals. If you’re wondering how to cook corned beef from a can, this step-by-step guide will walk you through the easy process.
Overview of Cooking Canned Corned Beef
Canned corned beef is pre-cooked and ready to eat straight from the can. However, many people prefer to cook canned corned beef before eating to enhance flavor and texture. The basic process involves:
- Opening the can and removing the corned beef
- Preparing a flavorful cooking liquid
- Simmering the corned beef in the liquid to heat through
- Serving warm with sides like cabbage and potatoes
With just a few extra ingredients and 30 minutes of simmering, you can transform the canned corned beef into a delicious, homemade-tasting dish. Read on for the complete step-by-step instructions.
Step 1: Gather Ingredients
To start, you’ll need:
- 1 can (12 oz or 340 g) corned beef
- 2 cups water, broth, or beer
- Spices and aromatics like garlic, onions, peppercorns, bay leaves, etc.
Use beef broth for added flavor or beer, like Guinness, for an authentic Irish touch. Feel free to get creative with spices based on your tastes!
Step 2: Open Can and Remove Corned Beef
Carefully open the can with a can opener. Transfer the corned beef to a plate using a fork or tongs.
Discard excess gelatin/liquid or save to use for additional flavor if desired Rinse corned beef with water if needed
Step 3: Prepare Cooking Liquid
Add 2 cups cooking liquid like water, broth, or beer to a saucepan.
For extra flavor include spices herbs, aromatics, or other ingredients. Some delicious options are
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 small onion, peeled and halved
Step 4: Simmer the Corned Beef
Once cooking liquid is simmering, add corned beef. Ensure it’s fully submerged.
Let simmer for about 30 minutes over low-medium heat until heated through. Add more liquid during cooking if needed.
Step 5: Serve and Enjoy!
When corned beef is heated through, remove from heat. Discard aromatics like bay leaf and onion if desired.
Slice corned beef and serve while warm alongside classic sides like boiled cabbage, mashed potatoes, and rye bread. Enjoy your easy homemade-tasting corned beef!
Variations and Tips
- Use chicken or vegetable broth for lighter flavor
- Add potatoes, carrots, or cabbage to cook in the liquid
- Stir in canned tomatoes, barbecue sauce, soy sauce, or other flavors
- Cook in a slow cooker on low for 2-3 hours
- Shred and use for sandwiches, tacos, pizza, etc.
- Refrigerate leftover corned beef in cooking liquid up to 5 days
Canned corned beef is very versatile. Feel free to get creative with different cooking methods and ingredient additions!
Frequently Asked Questions
Can you eat canned corned beef straight from the can?
Yes, canned corned beef is fully cooked and safe to eat directly from the can. However, many people prefer cooking it first to improve flavor.
How long does opened canned corned beef last in the fridge?
Once opened, canned corned beef will last 3-4 days refrigerated in an airtight container. For longer storage, freeze up to 2 months.
What’s the best way to reheat leftover canned corned beef?
To reheat corned beef, place it in a saucepan with a bit of liquid like broth or water. Gently simmer until heated through, 5-10 minutes.
Can you cook canned corned beef in a slow cooker?
Yes, canned corned beef can be cooked on low in a slow cooker with some broth or beer for 2-3 hours until piping hot. Add veggies the last hour.
Is canned corned beef already brined or cured?
Yes, canned corned beef is fully cured and brined during the commercial corning process. No need to brine it yourself!
What are some serving ideas for canned corned beef?
Some delicious ways to serve cooked canned corned beef include on sandwiches, with cabbage and potatoes, in hash or stew, over pasta, on pizza, in tacos or burritos, and more!
What are the healthiest ways to cook canned corned beef?
To lighten up canned corned beef, cook it in lower sodium broth, serve with steamed veggies, and limit high-fat sides like cheese or creamy sauces. Canned corned beef is quite salty, so moderate portions.
Conclusion
With this easy step-by-step guide, you can transform canned corned beef into a quick, delicious meal. Simply simmer it in a flavorful liquid to heat through and infuse with extra flavor. Serve sliced on sandwiches or alongside classic Irish sides. Leftovers can be used in many different dishes. So grab a can of corned beef from your pantry and enjoy this beloved staple in no time!
GINISANG CORNED BEEF (Sautéed Canned Corned Beef)
Filipinos have this love affair with certain canned goods. A sure sign that you’re in a Filipino household is when you take a peek inside the pantry cupboard you will see, Ligo (canned sardines in tomato sauce), SPAM (America’s influence during the war) and the ever trusty canned Corned Beef! The reason why this canned goods are always present is that, they are convenient to stockpile and grab when there is a power outage, flood/typhoon/cyclone, end of the world (just kidding!) or merely too lazy/tired to whip a dish for your next meal.
Our TRIBE have this canned treats every now & then, it’s tasty and quick to prepare as a filling for sandwiches or pairing to our steamed rice.
Nowadays most Australians don’t have any idea how to eat this canned Corned Beef. But did you know that canned Corned Beef played an important role during World War II like SPAM did as food rations for the soldiers.
There are a couple of instances when I bought canned Corned Beef in Woolies or Coles that the checkout staff ask me why people buy this product and how do you serve it. I know this is not really an extraordinary recipe to show but for people out there who are intrigue to try this, here’s my version of Ginisang Corned Beef (Sautéed Corned Beef). I particulary like this as a filling for my toasted/grilled sandwich or jaffles specially during winter.
I don’t prefer to eat Corned Beef straight from the can but Mr H loves it, he has this weird cravings sometimes. I like mine cooked, when you sauté it with the garlic, sliced onion and a bit of water…it mellows out the saltiness and with the addition of fried diced potatoes, it shouts “comfy food”.
GINISANG CORNED BEEF (Sautéed Canned Corned Beef)
INGREDIENTS:
1/2 cup cooking oil for deep frying
454g can of Corned Beef Original
1 clove of garlic
1-2 tbspn cooking oil
pinch of ground black pepper
*used U.S Measuring Cups & Spoons
~ Peel your garlic, potato and onion. With your garlic clove, crush it with the flat side of your knife. Slice your onion finely and dice your potatoes into little bite size pieces, set aside.
COOKING PROCEDURE:
~ Heat your frying pan on high heat and pour in your 1/2 cup cooking oil. Once the oil is hot, place in your diced potato, lower heat to medium-high and cook till the outside of each potato pieces have that light crispy golden brown colour. Remove the potato pieces from the pan and drain over a kitchen paper towel lined bowl. Place the used cooking oil in a small container for future use and just leave 1-2 tbspn for the sautéing procedure in the frying pan.
~ Fluff your Corned Beef from the can for easier extraction using a fork. Heat your frying pan with the leftover oil in high and once hot, lower the heat to medium-high and sauté your crushed garlic and slice onion. Once the onion turns translucent or have golden brown edges to it, add in your canned Corned Beef. Stir the mixture till there are no more clumps.
~ Sprinkle your ground black pepper and stir in your fried diced potato. Mix the mixture several times with your stirrer and then pour in your water. Bring to boil and then lower your heat to medium. Let it simmer for a couple of minutes till the sauce thickens up slightly and the potato pieces has absorbed some of the sauce. Taste the sauce and adjust your seasonings (salt or pepper) according to your taste.
~ Turn off your stove and let the pan sit on the stovetop for awhile while you ready your serving bowl. Pour your Ginisang Corned Beef onto your serving bowl and serve.
BEST WITH: Fresh Steamed Rice, Toasted & Buttered Slices of Bread or as a filling in your Toasted Sandwich or Jaffles.
NOTES:
- I fry my diced potatoes as I like my potato pieces still holding its shape and I’m sure that they are truly cooked. You have the choice of skipping the frying stage and just add your diced potatoes when you pour in your water, please add another 1/2 cup water because you’ll be simmering longer to cook your diced potato.
- There are many variations that you can do with this dish, some people don’t add diced potato but replaces it with a handful of finely sliced cabbage or none at all (just sauté it with garlic & onion).
- I usually use leftover Ginisang Corned Beef the day after when it is still cold from the fridge as a filling for my Toasted/Grilled Sandwich or Jaffles. It is easier to handle in its congealed state (no runny sauce to worry about) when you spread it out on your slices of bread before toasting/grilling your sandwich or jaffles.
