Corned Beef (at least 1.3kg will feed 3 people and give you enough for sandwiches)
I usually buy from Aldi or the butcher at around $7.99/kg.
Rinse the Corned Beef and trim all the fat off
Place in a large saucepan and cover with water. Add around a tablespoon of brown sugar; a good splosh of brown vinegar and 4 cloves. Bring to boil and then simmer for around 30 minutes per 500g. If the fork comes out clean, it’s done. Wrap it in foil and place it in the oven to keep warm.
While you are cooking your Corned Beef. Make your Onion Sauce – slice 2 medium brown onions and place them in a saucepan just barely covered with water with a bit of salt. Boil the bejeepers out of them until they are translucent. Add cracked pepper and thicken with cornflour mixed with evaporated milk. Keep adding the evaporated milk until the sauce is as you like it.
Empty your Corned Beef saucepan and add your vegetables and water and bring to boil. We usually have potato, carrot, suede and anything that takes our fancy. Enjoy!
Sometimes there are some… If you have around 300g or more you can make Red Flannel Hash or Corned Beef Fritters (if you have less).
Take your leftover Corned Beef and roughly chop it into pieces and put it through a hand mincer or similar.
Add a Red Capsicum, Carrot and Onion. Add Tomato Sauce and mix until just holding together and place in a casserole dish. Top with mashed potato and sprinkle shredded cheese on top.
Bake in a moderate oven until heated through and cheese melted.
This was always a big family favourite.
If you don’t have enough corned beef to make the hash try Fritters. Mix up 3/4 cup self-raising flour; 1 egg, 1/3 cup of milk until smooth. Mince up your Corned Beef and add it to the mix. Cook in a frypan with oil until golden brown.