A hearty one-pot recipe idea to use canned corned beef combined with mixed vegetables.
Clear up your fridge and use all fresh vegetable leftovers before they spoil with this dinner meal, or go all budget-friendly without compromising on flavor.
TL;DR
I designed this dish with clearing-out-your-fridge-vegetables in mind. Paul frequently prepares his canned corned beef hash, which I'll post one day, so this recipe is based on Paul's recipes.
He does the vegetable chopping, I do the seasoning, and the result is this budget-friendly canned corned beef with mixed vegetables. You can use various vegetables, I have listed a few ideas below.
We filmed that in a Dutch oven, but we have cooked this dish in a large skillet and also in a wok in the past. Use whichever cooking vessel that you own.
Ingredient Notes
- Oil — Olive oil or vegetable oil.
- Onion — White or yellow onion, sliced.
- Garlic — Fresh, chopped.
- Tomato — Diced
- Canned Corned Beef
- Mixed Vegetables — Diced or sliced, I like to use a combination of sliced potato, cabbage, carrot and I also add green peas. You can adjust the choice of vegetables to your needs (e.g. to clear out your fridge). See below for more vegetable types.
- Chili Pepper — Optional. I use bird's eyes chili. You can opt to add a few drops of your favorite hot sauce instead.
- Cumin & Coriander Seeds Ground
- Black Pepper & Salt
- Broth — Beef or vegetable broth. Alternatively, use 1 bouillon cube and water.
- Lemon or Lime Juice — Adds some tanginess to the dish. You can skip that if you don't like acidity.
More Vegetable Ideas that you can add: Leek, Parsnip, Sweet Potato, Pumpkin, Zucchini, Green Beans, Broccoli, Cauliflower, Chard, Celery Stalks, Celeriac Root, Collard Greens, Kale, Corn, Eggplant, Okra, Peppers, Snap Peas, Snow Peas, Spinach, and Turnips. Mushrooms can be added as well such as button mushrooms and chanterelle.
Process Overview
Step 1
Sauté onion, garlic, tomato, canned corned beef and vegetables.
Step 2
Season with spices and pour in broth and lemon/lime juice.
Step 3
Mix it all well, and cook until done. That can take 30 minutes. I recommend using a Dutch oven as a cooking vessel for the best result.
📖 Recipe
Canned Corned Beef and Vegetables Recipe
Ingredients
- 2-3 Tablespoons Oil
- 1 Large Onion sliced
- 2 Cloves Garlic chopped
- 1 Large Tomato
- 12 Ounces Canned Corned Beef
- 6 Cups Mixed Vegetables chopped or sliced
- 1-2 Red Chili Peppers Optional or few drops Hot Sauce
- ½ Teaspoon Cumin Seeds Ground
- ½ Teaspoon Coriander Seeds Ground
- ½ Teaspoon Salt or to taste
- ⅛ Teaspoon Black Pepper
- ⅔ Cup Broth
- Juice of ½ Lemon optional, adds tanginess
Instructions
- Keep all your ingredients ready chopped (aka mise en place) before you start cooking!
- Heat oil in a pot and stir in onion slices first. Sauté briefly and follow up with the chopped garlic, and soon after with the diced tomatoes. Briefly cook 2–3 minutes while using a medium heat setting.2-3 Tablespoons Oil, 1 Large Onion, 2 Cloves Garlic, 1 Large Tomato
- Reduce the heat setting or take from the heat and stir in the canned corned beef and vegetables. Follow up with the seasoning ingredients, including the chili pepper (optional), cumin, coriander powder, salt and black pepper.12 Ounces Canned Corned Beef, 6 Cups Mixed Vegetables, 1-2 Red Chili Peppers, ½ Teaspoon Cumin Seeds Ground, ½ Teaspoon Coriander Seeds Ground, ½ Teaspoon Salt, ⅛ Teaspoon Black Pepper
- Take back to a medium flame and pour in the broth and the lemon/lime juice (optional). Mix everything well.⅔ Cup Broth, Juice of ½ Lemon
- Cover and leave to simmer on a slow to medium heat setting. Check occasionally that nothing sticks to the bottom of the pot. Cook until it's done, and you are satisfied with the consistency and taste.
- Serve up hot.
Notes
Equipment
- Cutting Board to chop up vegetables
- 8" Chef Knife
- Wooden Cooking Spoon or Spatula
- Medium Pot with Lid (5 qt) or Dutch oven or Wok or Large skillet
Nutrition
Serving
We love this dish as a quick last minute budget-friendly, wholesome dinner meal option with freshly baked bread or a side dish.
As a side dish, you can serve carbs with this dish, such as cooked rice, butter tossed cooked pasta, grits, or polenta or ebly.
Storing
Keep leftovers in an airtight container for up to 3 days in your fridge or up to 1 month in your freezer.
This dish can be added to your meal prepping dinner rotation.
Thaw this frozen canned corned beef and veggies in the refrigerator overnight or gradually reheat in the oven or in your microwave so that it's hot, and you can enjoy it as a meal.
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