Canned Corned Beef and Cabbage Recipes

Half corned beef and cabbage pasty on Champ
Half corned beef and cabbage pasty on Champ

Why Canned Corned Beef?

Corned beef is like most foodstuffs in that it is of course best prepared fresh from scratch using basic ingredients - in this instance, that would be a piece of beef like brisket, salt and a variety of pickling spices. The biggest problem with preparing corned beef in this way (any cost issues aside) is that the whole procedure usually takes a minimum of four or five days from start to finish due to the brining process. This means that many people will either not be able to spare the time, or find it too much trouble to prepare for the sake of what may just be one family meal.

It is for this reason of convenience - and to hopefully suit a majority - that canned corned beef has been used in the recipes on this page.

Canned corned beef
Canned corned beef

Example Stats for Canned Corned Beef (from Reverse of Can)

Nutrition Facts
Serving size: 100g
Calories 217
Calories from Fat108
% Daily Value *
Fat 12 g18%
Saturated fat 6 g30%
Carbohydrates 1 g
Sugar 1 g
Protein 25 g50%
Sodium 900 mg38%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Fun St Patrick's Day Recipes

St. Patrick's Day Recipes: 43 Fantastically Fun, Entertaining and Super Tasty St. Paddy's Day Foods!
St. Patrick's Day Recipes: 43 Fantastically Fun, Entertaining and Super Tasty St. Paddy's Day Foods!

A fun feast of tasty food recipes, all created with a St Patrick's Day theme in mind. Includes recipes featuring classic ingredients such as corned beef, cabbage and potatoes but also lots, lots more! Like the sound of Leprechaun Cheese and Onion Dip, Irish Eyes are Smiling Red Potatoes, Luck of the Irish Kettle Soup or maybe even Green Beer? Why not take a look and see what's most likely to put a cheeky glint in your eye?

 

Corned Beef, Cabbage and St Patrick's Day

Corned beef and cabbage as a food combination is something which will automatically for many people conjure up images of St Patrick's Day and St Patrick's Day celebrations. Just as turkey has become so inextricably associated with Thanksgiving or Christmas, this simple yet delicious meat and vegetable combination has acquired a reputation as a dish to be enjoyed only on or around March 17th each year. While there is nothing wrong of course with foods being used to help celebrate particular events, it is a shame that there is often a tendency to think of these foods as only being for certain times of year and not as being the potential components of tasty meals all year round. So what if it's September 17th? Corned beef and cabbage will still taste as good today as it did six months ago or will again in six months' time.

Canned corned beef and cabbage
Canned corned beef and cabbage

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5 stars from 1 rating of these corned beef and cabbage recipe ideas

Corned Beef and Cabbage Fritter Tattie Scone Sandwiches

Corned beef and cabbage fritter tattie scone sandwiches
Corned beef and cabbage fritter tattie scone sandwiches

Cook Time

Prep time: 40 min

Cook time: 10 min

Ready in: 50 min

Yields: One serving

Instructions

  • 2 medium cabbage leaves, rolled and shredded
  • Vegetable oil
  • 2 times half inch thick slices of corned beef
  • Salt and pepper
  • Pinch of dried thyme
  • 4 tablespoons self-raising/rising flour (approximately)
  • 4 tattie (potato) scones
  • Mixed pickle to serve (optional)
  • Chopped parsley to garnish

Instructions

Click thumbnail to view full-size
Frying seasoned cabbage stripsSlicing corned beefFried cabbage added to mashed corned beefShaping corned beef and cabbage frittersCorned beef and cabbage fritter pattiesPreparing batter for corned beef frittersDeep frying corned beef frittersFrying tattie sconesCorned beef and cabbage fritters on tattie sconesTattie scone lids placed on corned beef and cabbage fritter sandwiches
Frying seasoned cabbage strips
Frying seasoned cabbage strips
Slicing corned beef
Slicing corned beef
Fried cabbage added to mashed corned beef
Fried cabbage added to mashed corned beef
Shaping corned beef and cabbage fritters
Shaping corned beef and cabbage fritters
Corned beef and cabbage fritter patties
Corned beef and cabbage fritter patties
Preparing batter for corned beef fritters
Preparing batter for corned beef fritters
Deep frying corned beef fritters
Deep frying corned beef fritters
Frying tattie scones
Frying tattie scones
Corned beef and cabbage fritters on tattie scones
Corned beef and cabbage fritters on tattie scones
Tattie scone lids placed on corned beef and cabbage fritter sandwiches
Tattie scone lids placed on corned beef and cabbage fritter sandwiches
  1. Heat a little vegetable oil in a frying pan and gently fry the cabbage for two or three minutes until just softened.
  2. Put the corned beef in a large bowl and squeeze/mix by hand to a paste.
  3. Allow the cabbage to cool for a couple of minutes before adding to the beef. Season with salt, pepper and thyme and mix again by hand until everything is evenly combined.
  4. Split the mixture in two and shape in to approximate triangles (see photo above). You may find doing this on a plate and using a large knife blade to assist a benefit.
  5. Lightly flour a plate or appropriate dish. Lay the patties on it and refrigerate for at least half an hour to firm up (longer is better).
  6. Spoon two tablespoons of the flour in to a flat bottomed bowl. Season with salt and slowly add some cold water, whisking with a fork, to form a thick batter. Refrigerate to rest for fifteen minutes.
  7. Put another couple of spoons of flour in to a second bowl and bring a deep frying pan of oil to a fairly high heat.
  8. Carefully pat each patty in the flour, dip in the batter and lay in the oil. Fry for around two minutes each side until the batter is golden. Drain on a plate covered with kitchen paper.
  9. Fry the tattie scones for around thirty seconds each side in a little oil in a frying pan just to heat through (unless preparing them fresh).
  10. Lay two tattie scones on a plate, a fritter on top of each followed by the remaining two scones.
  11. Spoon the optional pickle on to the plate and garnish with the chopped parsley.

Tucking in to corned beef and cabbage fritters with tattie scones
Tucking in to corned beef and cabbage fritters with tattie scones

Corned Beef and Cabbage Cottage Pie

Corned beef and cabbage topped with crispy mashed potato with potato skins and broccoli
Corned beef and cabbage topped with crispy mashed potato with potato skins and broccoli

Cook Time

Prep time: 20 min

Cook time: 1 hour

Ready in: 1 hour 20 min

Yields: One serving

Ingredients

  • 2 medium baking type potatoes
  • Butter
  • White pepper
  • ½ 12 ounce can of corned beef
  • 2 large cabbage leaves, rolled and shredded
  • 2 tablespoons tomato ketchup
  • Salt and black pepper
  • ½ small head of broccoli, broken in to florets

Instructions

Click thumbnail to view full-size
Peeled potatoes and potato skins are steeped in waterPotato skins ready for the fridgeMashing potatoes with butter and white pepperCanned corned beef and cabbage for cottage pie fillingMixing cottage pie fillingMashed potato is spooned on to corned beef and cabbageBaked cottage pieDeep frying potato skinsDraining fried potato skinsBrowned cottage pie is plated
Peeled potatoes and potato skins are steeped in water
Peeled potatoes and potato skins are steeped in water
Potato skins ready for the fridge
Potato skins ready for the fridge
Mashing potatoes with butter and white pepper
Mashing potatoes with butter and white pepper
Canned corned beef and cabbage for cottage pie filling
Canned corned beef and cabbage for cottage pie filling
Mixing cottage pie filling
Mixing cottage pie filling
Mashed potato is spooned on to corned beef and cabbage
Mashed potato is spooned on to corned beef and cabbage
Baked cottage pie
Baked cottage pie
Deep frying potato skins
Deep frying potato skins
Draining fried potato skins
Draining fried potato skins
Browned cottage pie is plated
Browned cottage pie is plated
  1. Peel the potatoes carefully, trying to get the skins off in even strips around two inches by three-quarters of an inch. Chop the potatoes in to large chunks.
  2. Steep the skins and the potato pieces separately in cold water for about ten minutes.
  3. Drain the skins and add them to a plastic dish and the refrigerator for half an hour. Drain the potatoes and add them to fresh, slightly salted water. Bring the water to a simmer for fifteen to twenty minutes until they are just softened.
  4. The potatoes should be thoroughly drained and returned to the empty pot. In order to get rid of as much of the moisture as possible, it is important to leave them to steam off for around five minutes before they are mashed.
  5. Add a bit of butter, season with white pepper and mash with a hand masher for the best consistency. Using a food processor is not a good idea as a puree is instead formed and the final effect is somehow not quite right. Cover the pot and set aside to cool.
  6. When the mashed potato is just about cool (roughly half an hour), put your oven on to preheat to 400F/200C.
  7. Put the corned beef in a large bowl with the cabbage and tomato ketchup. Season with salt and black pepper. Mash everything together by hand to evenly combine before arranging in the base of an ovenproof, appropriately sized pie dish.
  8. Spoon the mash on top of the corned beef and cabbage in the first instance in small clumps. This makes for most even distribution and tends not to mix it in to the filling. Use a knife dipped in boiling water to smooth it out a little bit but leave it slightly uneven and put the dish in to the oven for half an hour.
  9. Take the cottage pie from the oven. Browning the potato slightly under a hot gril/broiler is optional but does add a little splash of extra colour as well as a crispness to the topping.
  10. Leave the cottage pie to rest for five minutes while you deep fry the potato skins in hot oil and poach the broccoli florets in boiling, salted water. Drain the broccoli through a colander and the potato skins on kitchen paper on a plate.
  11. Sit the cottage pie in its dish on your serving plate and arrange the potato skins and broccoli alongside.

Corned Beef Fritters with Stir Fried Cabbage and Kidney

Battered and deep fried slices of corned beef on a bed of stir fried cabbage, onion and ox kidneys
Battered and deep fried slices of corned beef on a bed of stir fried cabbage, onion and ox kidneys

Beef (steak) and kidney is a classic pie and pudding combination. It is these personally much loved dishes which provided the inspiration for this creation.

Cook Time

Prep time: 20 min

Cook time: 5 min

Ready in: 25 min

Yields: One serving

Ingredients

  • 4 tablespoons self-raising/rising flour
  • Salt
  • ¼ pound cleaned and chopped ox kidneys
  • 2 times ¾ inch thick slices of canned corned beef
  • 2 medium cabbage leaves, shredded
  • ½ small white onion, peeled and moderately thinly sliced
  • Vegetable oil for frying
  • Splash of light soy sauce (optional)
  • Chopped parsley to garnish

Instructions

Click thumbnail to view full-size
Trimming excess fat from kidneysStarting to fry kidneysFlouring and battering corned beef slicesFrying corned beef frittersCabbage and onion added to stir frying ox kidneysCorned beef fritters are drained on kitchen paperSoy sauce is added to stir fried cabbage and kidneysStir fried cabbage and ox kidneysCorned beef fritters are laid on bed of stir fried cabbage and kidneysTucking in to corned beef fritters with stir fried cabbage and kidneys
Trimming excess fat from kidneys
Trimming excess fat from kidneys
Starting to fry kidneys
Starting to fry kidneys
Flouring and battering corned beef slices
Flouring and battering corned beef slices
Frying corned beef fritters
Frying corned beef fritters
Cabbage and onion added to stir frying ox kidneys
Cabbage and onion added to stir frying ox kidneys
Corned beef fritters are drained on kitchen paper
Corned beef fritters are drained on kitchen paper
Soy sauce is added to stir fried cabbage and kidneys
Soy sauce is added to stir fried cabbage and kidneys
Stir fried cabbage and ox kidneys
Stir fried cabbage and ox kidneys
Corned beef fritters are laid on bed of stir fried cabbage and kidneys
Corned beef fritters are laid on bed of stir fried cabbage and kidneys
Tucking in to corned beef fritters with stir fried cabbage and kidneys
Tucking in to corned beef fritters with stir fried cabbage and kidneys
  1. The simple batter should be prepared first as it ideally wants 10 to 15 minutes' resting time in the fridge. Add two of the tablespoons of flour to a deep plate, season with a little salt and whisk in just enough cold water to form a smooth batter.
  2. These ox kidneys were bought ready cleaned and chopped but as can so often be the case, there remained some white, fatty tissue on the inside. This was cut away using kitchen scissors, which make the job far easier than using a knife.
  3. Pour a little vegetable oil in to a frying pan and gently heat. At the same time, start a deep pan of oil heating to a high heat for the fritters.
  4. Add the kidney pieces to the frying pan and season with salt and pepper. Stir fry for a couple of minutes before adding the cabbage and onion to fry for a further couple of minutes.
  5. Put the remaining flour in to a second deep plate and pat both slices of the corned beef in it (don't forget the edges) before dredging in the batter. Carefully lay them away from your body and in to the hot oil to fry for a couple of minutes each side.
  6. Drain the corned beef fritters on kitchen paper.
  7. The optional soy sauce should be added to the stir fry for the final half minute or so's cooking.
  8. A slotted spoon is best for plating the kidney and cabbage in the form of a bed for the fritters before the parsley is scattered on the whole as a final garnish.

Spicy Corned Beef and Cabbage Pasty with Champ

Spiced corned beef and cabbage encased in puff pastry and served on creamy mash with green onions
Spiced corned beef and cabbage encased in puff pastry and served on creamy mash with green onions

Cook Time

Prep time: 15 min

Cook time: 30 min

Ready in: 45 min

Yields: Two servings

Ingredients

  • 6 ounces canned corned beef
  • 2 cabbage leaves, rolled and shredded
  • Salt and black pepper
  • ½ teaspoon Worcestershire sauce
  • Sprinkle (be careful!) Tabasco sauce
  • ½ pound puff pastry
  • Flour for rolling pastry
  • 1 beaten egg for glazing
  • Vegetable oil for greasing baking sheet/tray
  • 2 large baking potatoes
  • 1 ounce/¼ stick butter
  • 1 tablespoon double/heavy cream
  • 2 spring onions/scallions, trimmed and sliced

Instructions

Click thumbnail to view full-size
Mixing ingredients for corned beef and cabbage pasty fillingA large dinner plate is used as a template for cutting the pastry circlePasty filling is arranged on half the pastry circlePastry is folded over pasty filling and crimpedSpicy corned beef and cabbage pasty ready for the ovenSpicy corned beef and cabbage pasty resting on wire rackMashing potatoes with butter, cream and white pepperSpring onions are also known as scallions or salad onionsChopped green onions are added to mashed potatoSpicy corned beef and cabbage pasty is halved to serve
Mixing ingredients for corned beef and cabbage pasty filling
Mixing ingredients for corned beef and cabbage pasty filling
A large dinner plate is used as a template for cutting the pastry circle
A large dinner plate is used as a template for cutting the pastry circle
Pasty filling is arranged on half the pastry circle
Pasty filling is arranged on half the pastry circle
Pastry is folded over pasty filling and crimped
Pastry is folded over pasty filling and crimped
Spicy corned beef and cabbage pasty ready for the oven
Spicy corned beef and cabbage pasty ready for the oven
Spicy corned beef and cabbage pasty resting on wire rack
Spicy corned beef and cabbage pasty resting on wire rack
Mashing potatoes with butter, cream and white pepper
Mashing potatoes with butter, cream and white pepper
Spring onions are also known as scallions or salad onions
Spring onions are also known as scallions or salad onions
Chopped green onions are added to mashed potato
Chopped green onions are added to mashed potato
Spicy corned beef and cabbage pasty is halved to serve
Spicy corned beef and cabbage pasty is halved to serve
  1. Start your oven preheating to 210C/425F.
  2. Put the corned beef, cabbage, Worcestershire sauce and Tabasco sauce in to a bowl. Season with salt and pepper. Mix thoroughly with your hand to combine in to what will become the pasty filling.
  3. Flour a clean, dry surface and roll out the pastry evenly to a square just large enough that you can use a 13-inch dinner plate as a template to cut a circle.
  4. Arrange the filling on half the pastry (refer to photos above) being sure to leave a border of an inch to an inch and a half. Lightly dampen border with a little of the beaten egg.
  5. Fold the pastry over and crimp around the edges. Lift on to a lightly oiled baking sheet with a fish slice or large spatula. Glaze all over with beaten egg and cut a steam vent in the centre. Bake for half an hour or until beautifully golden.
  6. When the pasty is on the oven, peel the potatoes and roughly chop. Steep in cold water for ten minutes.
  7. Drain the potatoes and add to fresh, slightly salted cold water. Bring to a simmer for around twenty minutes or until just softened.
  8. When the pasty is ready, remove from the oven and transfer to a wire rack to briefly rest.
  9. Drain the potatoes and allow to steam for a few minutes before adding the butter and cream to mash. After mashing, stir in the chopped onions/scallions and stir with a spoon. This combination is what is known as champ. Arrange as beds on two serving plates.
  10. Lift the pasty to a chopping board and cut in half. Lay one half on each of the champ beds to serve.

One Small, Final Tip...

While traditional corned beef may be sliced and fried with cabbage and an optional selection of other potential ingredients to delicious effect, it is not a good idea to try frying canned corned beef in this way (various experiments were conducted during the creation of this page). The beef quickly disintegrates and although the final result may well be tasty, it definitely does not look good on a plate...

Thank you for reading and hopefully you will give some of these ideas a try.

© 2014 Gordon Hamilton

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19 comments

Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you lesliebyars. I hope you do try out some of these ideas and enjoy your meal :)


lesliebyars profile image

lesliebyars 2 years ago from Alabama

Great looking and sounding recipe. I pinned it to Pinterest, voted up and awesome. This looks like a great recipe to try. Thank you for sharing this recipe.


Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

My pleasure to help add to your recipe collection mgeorge1050 - thanks for commenting :)


mgeorge1050 profile image

mgeorge1050 2 years ago from West Georgia

This makes me hungry! I currently only have one corned beef recipe in my rotation, but I will be trying one of yours out very soon. Thanks for all the pictures and details.as


Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, janshares and thank you. I'm glad you like these ideas and that they bring back good memories for you. Yes, they are easy as well as tasty and I hope you enjoy your corned beef cottage pie :)

Thanks, Thelma and I hope you enjoy any of the ideas which you try.

Thanks DickCobra - they were a pleasure to eat as well as write about!


DickCobra profile image

DickCobra 2 years ago

Yeeeh haaaa! These look delicious.


Thelma Alberts profile image

Thelma Alberts 2 years ago from Germany

WoW! I´m getting hungry looking at the photos. Thanks for sharing the mouthwatering recipes. I would definitely try some of those.


janshares profile image

janshares 2 years ago from Washington, DC

Oh my, Gordon Hamilton, these canned corned beef and cabbage recipes are so yummy and EASY! My favorite is the Cottage Pie. I will have to try it. I missed my corned beef and cabbage this Saint Patty's Day. I haven't made it in so long. I used to live off canned corned beef in college because it was so affordable and tasty. You've renewed my taste buds for some. Thanks for the great hub, as usual. Up and useful.


Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thanks for stopping by nancynurse


nancynurse profile image

nancynurse 2 years ago from Southeast USA

Great Hub Thanks for the recipe!!!


Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

It can be surprising just what we can do with this simple foodstuff, cecileportilla. Glad you like the ideas. Thanks for visiting.


cecileportilla profile image

cecileportilla 2 years ago from West Orange, New Jersey

Wow. Really great hub! I usually have corned beef the only boring ways with cabbage or with rice or potatoes. Never heard of pastry, fritter, or a pie that included corned beef. Thanks for these great recipes!


Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

Hi, joanveronica and thank you. I love watercress but only eat it fresh, I'm afraid, either as part of a salad or even on its own in a bunch as a snack. I've never tried nasturtium leaves to the best of my knowledge or even seen them anywhere available to buy. I would love to give them a go, however, and will ask around. Good luck with your research and I hope to hear how it goes.

The spaghetti sauce idea sounds interesting Chin chin - that certainly didn't occur to me. I'll bear it in mind! Thanks for visiting and commenting.


luvtoowrite profile image

luvtoowrite 2 years ago from Chicago, IL

I will have leftover corned beef this year, I always do. A good time for experimentation; I just hope it looks as good as yours.


Chin chin profile image

Chin chin 2 years ago from Philippines

First time to read other recipes using corned beef. So far, I only cook corned beef by sauteing it and adding potatoes and carrots. There's also one time when I substituted it for the ground meat in spaghetti sauce.


joanveronica profile image

joanveronica 2 years ago from Concepcion, Chile

Hi Gordon, I left you a message on the bubble, but nothing happened. I want to know if you've cooked with watercress, and if you have tried changing these leaves for nasturtium leaves. I'm researching about cooking or roasting or whatever, with nasturtium leaves, not just salads, that's been done. Maybe you could have some info? Or try something?


joanveronica profile image

joanveronica 2 years ago from Concepcion, Chile

Lovely as usual. Voted up and shared!


Gordon Hamilton profile image

Gordon Hamilton 2 years ago from Wishaw, Lanarkshire, United Kingdom Author

Thank you, NMLady! :) I very much hope you enjoy whatever you come up with


NMLady profile image

NMLady 2 years ago from New Mexico & Arizona

Nicely done as usual! I am SO making corned beef and cabbage this next week! I will use this as a guide!

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