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Corned beef in a can

Pardon me if this has recently been covered, but are favoured brands and recipes?

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  1. When I was a kid, one of the school lunches my Mother packed was sliced, canned corned beef with French's mustard on white bread. I don't eat it cold anymore, but my wife uses it for an Hispanic dish - Rice with Corned beef. She cooks the meat with diced potato and spanish seasoning, then puts it on top of white rice, Delicioso!

    We usually buy Libby's or Goya

    1. Favourite brand - usually supermarket own label (Sainsbury).

      Apart from sandwiches (which is what I'd normally do with it) we'd make hash or, from time to time, pasties.

      1. I found this American brand via a Google search (link below). I don't remember ever seeing in stores, but then again I haven't really looked for it. I think it's more popular in England/Europe. I have, of course, seen the canned corn beef hash (CBH). On the lighter side, CBH, should really be called 'cholesterol in a can'. Man its got some high fat content!


        4 Replies
        1. re: crt

          I always go for Hormel, 'cause that's what my dad got. I love it but eat it rarely. My husband freaks when he sees it and asks me why I'm eating dog food.

          1. re: crt

            Maybe elsewhere in Europe, but I can't recall seeing this brand in the UK.

            1. re: crt

              Hereford is a very common brand here in Toronto, though I've only seen the regular 6oz can; the other varieties look intriguing.

              1. re: mrbozo

                Hereford was the only brand my mom used when she made her "red flannel hash". I didn't even know other brands existed until I was in my late 20's and started grocery shopping for myself.

            2. Corned beef {Hormel}is considered to be traveling food in my family, we would saute onions, garlic, and diced tomatoes in butter. add the corned beef and break it up with a spoon, when almost cooked through, add a tablespoon of katsup and hot sauce to taste.Make sandwiches with toasted or grilled hearty bread, hop in the car or boat and take a trip. Some how it always taste better when we're on another adventure. For an added treat add a bed of french fries to the sandwich.

              1. we use hereford. now and then i make corned beef the filipino way. saute onions and garlic, add chopped tomatoes, potatoes (diced really small), black pepper, and the corned beef until the potatoes are cooked. splash some maggi sauce in there and serve over rice.

                1 Reply
                1. re: foodiemommy

                  that sounds delicious! i've never been inspired to try canned corned beef, before, but now it looks like i'll have to.

                2. This isn't something I eat much of myself, but I've looked at the cans and in my recollection they are invariably packed in Argentina, irrespective of the brand on the can. So I'm thinking they are really always pretty much the same no matter what the brand. Maybe they all come from the same plant. Who knows. Can anyone shed more light on this?

                  2 Replies
                  1. re: johnb

                    Interesting. A lot of corned beef here in Toronto is manufactured in Brazil.

                    1. re: johnb

                      Just back from a local supermarket here in Toronto. The three main brands taking up shelf space were Hereford (Brazil product), Fray-Bentos (Brazil product and halal) and Grace Foods which was represented by both regular and halal versions and which I believe is the favoured brand of people from the Caribbean.

                    2. I do eat canned meats, corned beef, Spam, even those little vienna sausages. But I have never bought that small can labeled "Potted Meat Product"
                      Does anyone know what that is?

                      5 Replies
                      1. re: ChrisOC

                        I've tried it when I was a kid. From what I can remember, it just taste like Vienna Sausage. It's spreadable. That's weird, right? Meat spread in a can.

                        1. re: rumgum

                          I think it's more or less exactly the same meat paste they use for Vienna sausages, only with different fillers - like deviled ham, only spiced differently. Potted meats are a very old-fashioned British home-cooking sort of thing, sort of like French rillettes, only chopped up. The canned stuff is no better or worse for you, just not particularly inreresting.

                          Getting back to the subject, the only corned beef I ever had as a kid was the canned sort, which was used only for sandwiches, which I loved. The first time I had a deli CB sandwich, I was a little put off, then decided it was an improvement after all.

                          1. re: Will Owen

                            oh gosh, potted meat in the little cans always reminds me of my parents taking me on vacation -- pre-interstate days -- when you had lunch on the road at a little wayside park, with picnic benches. in florida, those were made from concrete, and had little concrete patio shelters over each one. mom and dad would bring out the potted meat, and vienna sausages, and saltines. they probably had a thermos of coffee, and water. gosh, to think of those days!

                            and my favorite canned corned beef -- at the moment -- is libby's. mr. alka will open the can and start EATING from the can -- not even taking it out. he finishes the exposed section (about a 1/2 inch layer) and then figures he can turn the rest over to me to make into hash with potato cubes and onions, served with fried or poached eggs, or to throw in with cabbage to braise. he says eating it plain from the can reminds him of his earlier life working hard in england during the late 70's.

                            1. re: Will Owen

                              Ever since we had "mad cow disease" potted beef hasn't been easy to find in the UK. It always used to be among the other cooked meats, like ham, and I've never seen it here in tins.

                              Easy to make at home if you've some leftover stew or roast beef (and gravy). Just whizz it in the food processor till it looks, as Will says, like rillettes. Particularly nice if your stew had some onion that you can whizz with the meat.


                          2. re: ChrisOC

                            Potted Meat Food Product, although the name is seriously disgusting, is actually pretty good (as far as potted meats go). It has a taste somewhere in between vienna sausages and liverwurst. It's best on saltines -- for some reason it doesn't taste too hot on bread (or heated up for that matter). Where Mr. Alka would eat Libby's corned beef straight out of the can, an über-jung JungMann would do the same with Hormel potted meat.

                          3. I don't buy this often, usually just for camping trips. But I try to pick the lowest sodium, lowest fat brand that I can find. The best that I can find (in Asian groceries) come from Australia or New Zealand, for example the Ox & Palm brand. These are usually in a round can rather than the tappered rectangle.


                            2 Replies
                              1. re: paulj

                                I just made some breakfast hash with half a can of Ox & Palm. The fat from the meat was quite obvious. On the other hand, it wasn't particularly salty. Corn beef like this is best in a dish where the fat can drain away, or be absorbed by other ingredients.

                                I have a can of 'Roast Beef' from Brazil, that Trader Joes sells. I haven't tried it yet, but the nutrition label is encouraging (if you want to avoid excess fat)
                                Ox Palm
                                2oz serving, 11g protein, 11g fat, 150 calories, 110 from fat, 300mg sodium
                                TJ beef
                                2oz serving, 9g protein, 1g fat, 50 calories, 10 from fat, 250 mg sodium
                                These numbers are similar to those of a TJ can of turkey meat. Like the turkey (and chicken) I expect the beef will have quite a bit of broth.

                                To put things in perspective, preserved beef that is both low fat, and low water, sells as jerkey for $15/lb or more.


                              2. It's a staple meat in American Samoa. Ox & Palm brand is preferred. For reasons that aren't entirely clear, the islanders call it "pisupo" (pea soup).

                                You can cook it luau style:


                                2 Replies
                                1. re: alanbarnes

                                  Interesting.....I have been few times to Pago Pago and all I had was tuna in it's various forms...never paid attention to corned beef....by the way the best as in best made/tasting corned beef is the stuff made in Brazil....

                                  1. re: Pollo

                                    Some interesting info on beef in Brazil:

                                    "... If nothing else, Brazil has an advantage in numbers. Today, with “all beef cattle” totaling 165-170 million head (compared to 97 million head in the U.S.), Brazil has the world's largest commercial cattle herd. That translates into domestic beef production expected to reach a national record 7.7 million metric tons (mt) in 2004 — a 4% increase over 2003. ...

                                    ... Brazil's beef production systems and the type of beef it produces are worlds apart from that in the U.S. Nearly all beef in Brazil is grass-finished, and there's virtually no use of growth hormones or ionophores.

                                    About 65% of Brazil's beef cattle genetics are Nelore-based, and 85% are Nelore-influenced. Nelore is a Bos indicus species closely linked to India's ancient breed of Ongole cattle, says Sandra Carreiro, Campo Grange, Mato Grosso, Brazil. She's a genetics veterinarian with Sete Estrelas Embriões, one of Brazil's leading Nelore genetics producers.

                                    “Nelore is the ideal breed in the harsh climatic, nutritional and sanitary conditions we see in the tropics because of their hardiness and rustling ability,” she says.

                                    There's little disagreement, too, that Nelore matches the recent shift toward a low-calorie, leaner-meat diet, without compromising taste. This was demonstrated at the 1991 Houston Livestock Show when a purebred Nelore steer won the “Best Overall in Taste” contest while competing against dozens of hybrid and European steers. ..."

                                    - taken from http://beefmagazine.com/mag/beef_braz...

                                2. I grew up with Libby's and a halal brand from Brazil (I believe it was called Ziyad), but Palm is by far the best available brand. The meat is shredded (not ground), so it is more substantial and comes with seasonings like garlic and/or chili.

                                  1. We always got either Libbys or Hormel. At least once a week we'd have corned beef that had been mashed up and fried with diced potatoes, onions, green chile (usually a can of ortega), and tomatoes. That, along with some refried beans and flour tortillas, was a favorite treat and was very economical though I never realized it at the time. Hmm... I might just have to make some this week for dinner!

                                    1. I haven't eaten meat in years, but I think we had Hereford where i grew up (newfoundland)....and i remember my grandmother and others calling it "Bullybeef" ...maybe because i think there was a bull or something on the can.

                                      Aside from the corned beef hash we had lots of (tin of that, mashed potatoes and fried onions all together)...Mom also made some kind of sloppy joe with it. I can't remember, but i think she cooked in ketchup or something tomato-ey . I had many a corned beef sandwich growing up with mustard on the bread.

                                      I've seen others make corned beef cakes with it...the same ingredients as in the hash, but formed into patties and fried.

                                      Most of these were ways to streeetttccchhhh the can or two to feed a whole family.

                                      3 Replies
                                      1. re: im_nomad

                                        Some dictionaries suggest that 'bully' comes from the French for 'boiled'.

                                        1. re: im_nomad

                                          Here's a Jamacian recipe for 'bully beef' - canned corned beef spiced up with a bonnet or two

                                          And from the Food Time Line:
                                          The name 'bully beef' dates from some time in the 19th century. It was common part of military rations through WWI (at least).

                                          1. re: im_nomad

                                            My mom's hash was similar, but she diced the potatoes into 1/4" cubes, boiled those for a few minutes until just tender, and then fried them with onions and the corned beef. The kids would usually douse it with ketchup; Mom and Dad preferred HP sauce. Usually served with fried eggs and toast; on a frosty Friday night (which was casual night at our house) with everyone gathered round the kitchen table (not the dining room which we used most other nights), it had a nice easy-going feel to it.

                                          2. Mmm, I haven't had it in a while, but I have a very easy recipe that an old Filipino friend of mine taught me. I cook it up in a non-stick pan with some chopped garlic and a little oil and cook until it has a nice crisp going. A couple of minutes before it's just right, I thrown in a couple of sliced green onions, cook about 5 more minutes and then mix in a scrambled raw egg and stir until the egg is cooked and serve on fresh jasmine rice.

                                            1. My dad always puts fried eggs on top and catsup. That was dinner when he was cooking.

                                              1. iirc, all canned corned beef i've ever had was either from brazil, or --much less often -- argentina.