Name: Corned beef casserole recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 1 onion; oil, for frying; 250g corned beef, cooked; 1 Beef Style Stock Cube; 2 x 400g cans cannellini beans; 3 potatoes; 2 carrots; 2-3 bay leaves; 2 tbs pearl barley; Parsley, to garnish; Pepper, to season

by Serina Bird Last updated on 02/15/2021

Turn leftover corned beef into a hearty meal that will keep the wallet happy. - Serina Bird

Ingredients

1 onion
oil, for frying
250g corned beef, cooked
1 Massel* Beef Style Stock Cube
2 x 400g cans cannellini beans
3 potatoes
2 carrots
2-3 bay leaves
2 tbs pearl barley
Parsley, to garnish
Pepper, to season

*Massel is recommended by Australia's Best Recipes

Method

Step 1

Chop the onions. In a large, heavy saucepan (e.g. a cast iron Dutch oven) fry the onions in the oil for two to three minutes. Chop the corned beef and add it to the onions. Fry until the corned beef browns slightly.
Step 2

Pour three cups of water over the onions and corned beef. Add in one beef stock cube and some bay leaves. Add the cannellini beans, potatoes, carrot pieces and finally, the pearl barley.
Step 3

Simmer for around an hour until the potatoes and carrots are tender. Taste the casserole and season with salt and pepper if required. As the corned beef is already salty, this casserole should not require much (if any) additional salt. Garnish with chopped parsley and serve hot in bowls with hot, buttered toast.