“… Is there more corned beef stew?”
When you hear those words, you know you’ve managed to turn something so boring into something so yummy!
As it was the August Bank holiday, I decided to revisit as old favourite of mine – Corned Beef Stew. This was one of the first dishes I learnt how to make from an aunt of mine when I moved over. What I love about it is it’s very simple to make, cheap and absolutely delicious. As a kid, I turned my nose up at the corned beef sandwiches my mum would make me as a packed lunch so I wasn’t so keen when my aunt served this up.
But when I tasted the sauce… oh lawdy lawdy was I hooked! I had to learn how to make this dish so here is my version…
Where I shopped:
You can get all the ingredients from your supermarket and local store too.
What I bought:
- 3 x tablespoons vegetable oil.
- 2 x tablespoons palm oil – I used Nigerian palm oil.
- Half a small onion – cut into strips.
- Half medium scotch bonnet pepper – cut into small pieces.
- 1 clove garlic – cut into small pieces.
- 1 x small bell pepper – cut into small pieces.
- 2 x fresh tomatoes – cut into small pieces.
- 1 – 2 x tablespoon tomato puree.
- Half tablespoon powdered ginger – You can use fresh if you have. I didn’t at the time.
- Half tablespoon dried thyme – You can use fresh if you have. I didn’t at the time.
- 1 x Seasoning cube.
- 1 x 340g tin of Corned Beef – cut the beef into large cubes.
What I did:
- Using a sauté or stir frying pan, heat up the vegetable oil and palm oil on a low to medium heat. Once it’s hot, add the onion, scotch bonnet pepper, garlic and bell pepper to the oil mixture and fry for about 3 – 5mins. You want to stir regularly to prevent the mix from burning.
- Now add the fresh tomatoes to the mix. This may have a bit of water in it, so you want to cook this till the mix get’s a little dry. It may take another 5 mins or so, just keep stirring to prevent burning.
- Once most of the water has evaporated, add your tomato puree. Start with 1 tablespoon and mix. If you want the mix to be thicker, you can add another. Continue to stir fry for a further 5 mins.
- It’s now time to add your dried ginger and thyme including the seasoning cube. Mix well and let this cook for 1 min.
- Drop the corned beef cubes into the pepper and spice mix gently. This will prevent early breakage of the corned beef. Tease the mixture, add a little water then cover with the lid of the pot and reduce the heat to simmer for 10 minutes. Stir slowly to prevent burning.
I served mine with some boiled Puna Yam slices, simple ‘fried egg’ and a side salad . Just in case you were wondering – this dish did not last too long.
Don’t forget to leave a comment if you’ve tried this recipe to let me know how it al went. And more importantly… did ‘they’ ask for more?
…until next week! Have a fab week!