You can say it's from tin or a can to me it's the same. When I was young around 4-1/2 to almost 5 years old my late granny had a boyfriend who worked cooking for logging camps. So when I got to go to my grannys house and he was there he would cook up some types of food. One of my favorite ones was eggs with Heinz 57 steak sauce or HP steak sauce. The yolks would be runny the whites done. It set it on a plate and give me buttered toast with a bottle of steak sauce, sometimes with sausage or bacon. I have that recipe on here too. Except the yolk aren't runny. It's called a sandwich full of memories. On a couple of occasions Benny would cook tinned or canned corn beef. He fried it crispy. Added to a bowl add some Heinz 57 steak sauce or HP steak sauce. Served it on toasted bread. Kinda like a sloppy Joe but not so sloppy. This is dedicated to him, Benny.Thank you Benny!!!

The key here is cooking the meat and vegetables separately. This is how the Irish Pubs and restaurants do it. This helps to retain all the unique and original flavors of each part of the meal. Throw away the seasoning packet provided with the beef and use your own better quality spice ingredients. Serve with a side of stony-ground mustard(s) or a creamy horseradish sauce.[*Leftover beef & potatoes can be used to make fresh "corned beef hash" for breakfast; as seen on better restaurant's menus.]

I made this easy "cheat" reuben sandwich with leftover meat, cheese, & bread from my #reubencasserolebake but I didnt have any leftover #russiandressing or sauerkraut. I did however, have a jar of "Traditional Polish Salad" which is basically sauerkraut with the addition of carrot, red pepper, & onion. I also used a handy "Burger King, Zesty Sauce" container in place of a more traditional reuben sauce. Further, I just happened to have both sliced & shredded swiss cheese handy as I had recently used them in a casserole. However, one or the other would also work just fine.👌

This sandwich is served at an old-fashioned coffee shop (not a modern cafe) near my house. There's nothing special about it, but it's really tasty! It's easy to make too, so I make it often at home.When piling the filling, put everything between the ham and cheese to prevent the bread from becoming soggy from the dressing. Just put the dressing on the cabbage. Use Thousand Island dressing if you can! Add lots of cabbage for a hearty and crunchy deliciousness! Recipe by Shiropiyo

18 net carbsRecipe from Weight Watcher's New Complete Cookbook**This is a good "stew"... next time I will be sure to have some carrots to put in it!

Not quite fond of corned beef until I cooked it for an entire day in crock pot. Absolutely tender and delicious. The tasty cabbage is a perfect complement for it.

Get tired of eating leftovers the next day? Fix them a little different the next day

Perfect for St. Patties Day! Not a huge cabbage fan so substituting with my favorite little "cabbage" brussel sprouts

Inspiration can strike anytime! Sometimes when in the nick of time. I had no idea what to cook for breakfast yesterday. I suddenly thought of a can of corned beef and imagined perhaps I should steam it. I used 15 cm mold (about 6 inches) for this. You can add cheese or other vegetables as well!#12plates

If you like corned beef hash, and corned beef and cabbage then this dish is for you!!! Just be sure you don't over salt the potatoes. They are thin and greatly influenced in the salty water. Same with the cabbage vinegar sugar and salt. The vinegar allows the cabbage to retain its colors.

There are many variations of this recipe and most are similar but use beer. This does not and is super easy. Total cook time is 9 hours on low or 5 hours on high.

First time I used the instapot for this recipe. Corned beef exist because of England. When the Roman armies invaded Briton they introduced beef to England. They became the number one consumer of beef way back since the 1600's. They imported cattle from Ireland, and Europe. In the cattle acts of 1663 and 1667 the live cattle could no longer be imported into England. So the Irish started production of salted beef. The salt was the size of corn kernels. Thus corned beef. This also drove the price of beef down.After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Irelands salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. With the large quantities of cattle and high quality of salt, Irish corned beef was the best on the market. It didn’t take long for Ireland to be supplying Europe and the Americas with its wares. But, this corned beef was much different than what we call corned beef today. With the meat being cured with salt the size of corn kernels, the taste was much more salt than beef.