beef corn, looking for these recipes? check this for 5 best beef corn: Beef, corn and bok choy stir-fry,Glazed maple and bourbon corned beef with winter slaw,Corned beef macaroni bake,Warm corned beef and kale salad
Corned beef macaroni bake
- 1kg Coles Australian Beef Corned Silverside
- 500g macaroni
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 garlic clove, crushed
- 1 medium zucchini, coarsely grated
- 1/2 bunch silverbeet, shredded
- 60g butter
- 1/4 cup (35g) plain flour
- 3 cups (750ml) milk
- 1 1/2 cup (180g) grated tasty cheese
- Step 1Cook the beef following packet directions. Remove the beef from the cooking liquid and use two forks to coarsely shred.
- Step 2Meanwhile, cook the macaroni in a large pan of boiling salted water following packet directions or until al dente. Drain.
- Step 3Preheat oven to 180C. Heat the oil in a large frying pan over high heat. Add the onion and garlic and cook, stirring, for 3 mins or until onion is tender. Add the zucchini and silverbeet and cook, stirring, until silverbeet is wilted. Remove from heat.
- Step 4Melt the butter in a large saucepan over medium heat. Add the flour cook for 1 min or until mixture is bubbling. Remove from heat. Gradually add the milk, stirring until smooth. Return to medium heat and cook, stirring, for 5 mins or until sauce is bubbling and has thickened. Remove from heat. Stir in 1 cup (120g) of the cheese.
- Step 5Combine the onion mixture, shredded beef and cooked pasta in a large bowl. Pour over the cheese sauce and stir to combine. Spoon mixture into a 14-cup (3.5L) capacity ovenproof dish. Sprinkle with the remaining cheese. Bake for 20 mins or until golden brown and heated through.
Beef, corn and bok choy stir-fry
- 450g beef round, topside or blade steak
- 3 1/2 tablespoons soy sauce
- 3 teaspoons cornflour
- 3/4 teaspoon sesame oil
- 1 bunch baby bok choy
- 2 tablespoons peanut oil
- 1 brown onion, halved, cut into thin wedges
- 1 x 115g tray baby corn, halved lengthways
- 2 carrots, peeled, cut into short thin sticks
- 2 tablespoons water
- 150g sugar snap peas, topped, tailed
- 1 x 225g pkt dried wheat noodles
- Step 1Cut the beef across the grain into 2-3mm-thick strips and place in a medium bowl. Add 1 1/2 tablespoons of the soy sauce, the cornflour and sesame oil. Stir to combine. Set aside for 5 minutes to marinate. Trim the bases of the bok choy, cut crossways into four and separate the leaves from the stems.
- Step 2Heat a large wok over high heat for about 1 minute. Add 2 teaspoons peanut oil and swirl it around the wok to coat the entire cooking surface. Heat for 30-60 seconds or until very hot. Add half the beef strips and stir-fry, tossing often, for 1-2 minutes or until the beef is sealed and just cooked. Transfer the beef to a plate and set aside. Reheat the wok and repeat with another 2 teaspoons oil, and the remaining beef strips.
- Step 3Heat the remaining oil in the wok over high heat. Add the onion and stir-fry for 1-2 minutes or until it softens slightly. Add the corn, carrots and water, and stir-fry for 1 minute or until the vegetables are just tender. Add the sugar snap peas and the bok choy stems and stir-fry for 1 minute.
- Step 4Meanwhile, cook the noodles in a large saucepan of salted boiling water, following packet directions or until tender. Drain.
- Step 5Return the beef to the wok with the bok choy leaves and remaining soy sauce. Toss for 1 minute or until the bok choy leaves just wilt. Serve immediately with the noodles.
Glazed maple and bourbon corned beef with winter slaw
- 2.6kg corned beef
- 1 large brown onion, roughly chopped
Maple and Bourbon Glaze
- 1/2 cup maple syrup
- 2 tablespoons bourbon whiskey
- 1/2 teaspoon smoked paprika
- 1 cup plain Greek-style yoghurt
- 3 teaspoons white vinegar
- 1 tablespoon Dijon mustard
- 200g red cabbage, shredded
- 2 cups firmly packed kale leaves, shredded (see notes)
- 1 large carrot, cut into thin matchsticks
- 1 red apple, cut into thin matchsticks
- Step 1Place beef and onion in a large saucepan. Cover with cold water. Place over high heat. Cover. Bring to the boil. Reduce heat to low. Simmer gently for 3 hours 30 minutes or until cooked through. Drain beef, discarding onion and liquid.
- Step 2Preheat oven to 250C/230C fan-forced. Line a baking tray with baking paper.
- Step 3Make Maple and Bourbon Glaze. Combine all ingredients in a small saucepan over high heat. Bring to a simmer. Using a match, carefully ignite mixture and cook, without disturbing, until ames subside. Cook, stirring occasionally, for 3 minutes or until thickened slightly. Remove from heat.
- Step 4Place beef on prepared tray. Brush with 3/4 of the glaze. Roast, brushing with remaining glaze halfway through, for 12 to 14 minutes or until beef is starting to char slightly around the edges.
- Step 5Meanwhile, make Winter Slaw. Place yoghurt, vinegar, mustard and 2 teaspoons water in a small bowl. Stir to combine. Season with salt and pepper. Place cabbage, kale, carrot and apple in a large serving dish. Toss to combine.
- Step 6Thinly slice beef. Serve with slaw and yoghurt mixture.
Warm corned beef and kale salad
- 1.2kg Coles Australian Beef Corned Silverside
- 1 tablespoon olive oil
- 140g pkt Coles Brand Australian Chopped Kale
- 200g cherry tomatoes, halved
- 200g cooked baby beetroot, quartered
- 1/2 cup drained roasted capsicum, sliced
- 1 avocado, stoned, peeled, sliced
- 2 tablespoons olive oil, extra
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 1 garlic clove, crushed
- Mint leaves, to serve
- Step 1Rinse the corned beef under cold running water. Pat dry with paper towel. Place beef in a large saucepan. Cover with cold water. Place over high heat. Cover and bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until tender. Drain.
- Step 2Preheat a covered barbecue on medium (alternatively, preheat oven to 180C).
- Step 3Place the beef on a chopping board. Using a large knife, cut deep scores into the skin. Rub the oil all over the beef with oil. Season with pepper. Place the beef in a small flameproof baking tray. Pour 1 cup (250ml) of cold water into the pan around the beef. Roast in covered barbecue using indirect heat for 1 hour or until golden, adding more water if necessary (alternatively, roast in the oven for 1 hour or until golden). Transfer the beef to a clean chopping board. Cover with foil and set aside to rest for 5 mins. Use two forks to coarsely shred the beef.
- Step 4Toss the kale, beef, tomato, beetroot, capsicum and avocado in a large bowl. Toss to combine. Place the extra oil, lemon juice, paprika and garlic in a small bowl and whisk until combined. Season.
- Step 5Drizzle the salad with the dressing. Sprinkle with mint to serve.