Corned Beef and Potato Stovies
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Ingredients
- 340 g corned beef
- 700 g potatoes
- 2 onions
- 20 g butter
- 200 ml beef stock
- 0.5 tsp white pepper
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 26 g
- Carbohydrate
- 33.7 g
- of which sugars
- 6.2 g
- Fat
- 14.7 g
- of which saturates
- 7.7 g
- Fibre
- 5.1 g
- Salt
- 2.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and fry the sliced onions for 8 minutes until soft and golden.
- 2
Peel and dice the potatoes into 2cm chunks and add to the pan with the beef stock.
- 3
Bring to a simmer, cover and cook for 20 minutes until the potatoes are tender.
- 4
Break the corned beef into large chunks and stir gently into the pan with the white pepper, taking care not to mash it to a paste.
- 5
Warm through for 5 minutes until the corned beef is heated but still holding its shape.
- 6
Serve with pickled red cabbage or buttered bread on the side.
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