Rehashed Corned Beef

There's always so much Corned Beef left over that it would be criminal not to come up with new and interesting ways to use it. I try to avoid heating it again unless its in some sort of liquid, since it has a tendency to go dry and chewy very easily. Its great in salad sandwiches or toasted sandwiches, or just cold on the plate with steamed greens and mash.

Because we had roast veges also leftover, but not enough to go around, we went with the failsafe option: Frittatas. So easy, and so yummy!

Corned Beef Frittatas

Chop up leftover veges (Pumpkin, Potato, Kumera) and place in a large mixing bowl. Add one chopped tomato, 2 grated carrots, 1 chopped onion, 1/2 C of grated cheese, and about 5 slices of corned beef chopped up into 1cm pieces. Break in 3 eggs for 3 Frittatas, and mix up well.


Heat some olive oil over a moderate heat in a small frying pan, and when the oil is hot, add enough frittata mixture to cover the bottom of the pan. Allow the egg to set, before shaking the frittata gently to prevent sticking. When the frittata is cooked on the bottom, flip and cook through.

Serve up with a few steamed veges, some slices of tomato, the leftover mustard sauce and freshly ground pepper.

Mum's Corned Beef

This is a great meal when they've got the Silverside piled up in the meat aisle for $5-7 a cut. One of these will usually do us two dinners, plus sandwiches for a week (or at least a couple of days).

I'm pretty sure that this is how my Mum likes to cook a Corned Beef, and although I may have taken a few liberties here and there, the basic principle remains the same. The kicker for this, however, is the mustard sauce, which I have only just started making, and comes straight from the Edmonds Cookbook, modified here slightly for quantity's and copyright's sake. I halved the recipe because it makes heaps, but I'll post the whole recipe and you can make that call yourself. Half the recipe made enough for both Sunday night's dinner and Monday's rehash of the leftovers (which I'll post later), but I'm the only mustard freak in the house, so it didn't have to go far.

I cooked up a tray of roast veges and a steamer of broccoli, cauli, and carrots, as per usual, to accompany the meat.

Mum's Corned Beef

Pop the Beef into a large pot. Add a large chopped onion, a large chopped carrot, a sprinkle of peppercorns and a couple of bayleaves, as well as a large spoonful of honey. Cover with water.

Bring to the boil, allow to cook vigorously for about 15 mins, then turn down to a simmer for a further hour. After an hour, boil the jug. When the jug is hot, remove the pot from the heat and strain the liquid and extras from the meat, reserving at least a cup of the liquid. Replace the meat into the pot with hot water from the jug and return to the stove, bringing the pot back to a simmer. Cook for another 45 mins - 1 hour (the longer you can cook it for, the more the meat will be falling apart).
After this time, remove the meat to a cutting board and allow to stand for about 10 mins before carving.

Mustard Sauce

In a small pot, blend up 1 egg with 1/4 cup of sugar. Add to this 1 T of flour, 1 t mustard powder, and freshly ground salt and pepper. Gradually stir in 1 cup of the reserved water from the meat and 1/4 cup of cider vinegar. Cook over a low heat until the sauce thickens.

Serve with roast potatoes, pumpkin, kumera, and onion, and steamed greens. Perfect for a pouring Sunday night.