I get tired of eating corned beef the way that we normally cook them, sauteed in garlic and onions with some potatoes. Here's what I did to give this canned, processed meat a healthier twist.
What you'll need:
3 tablespoons Olive Oil
1 small can of corned beef
1K squash, diced
1 can of young corn (drained) or 1/2K fresh young corn
1 small can of mushrooms (water drained, if whole, cut into quarters)
1 teaspoon dried basil leaves or 1/2 teaspoon fresh basil
1 pouch of tomato sauce
1 whole head of garlic, finely chopped (3/4 fried in olive oil)
1 medium onion finely chopped
salt and pepper to taste
What to do:
Saute the remaining garlic (1/4 of a head) and onions in olive oil
Once the onion has caramelized, add the corned beef
When the corned beef is cooked, add the squash and cook it to your preference (we like ours half done)
Then add the young corn and mushrooms.
Put the tomato sauce in when the veggies are almost cooked, simmer for 5 minutes
Serve while warm and top it with the toasted garlic.