Fail to heat it up correctly and it's squishy and gummy instead of crispy, aromatic, and savory. Luckily, there's a way to get around ill-fated canned hash.

we often call corned beef "silverside". Because of the brining, this meat can be salty so it must be blanched before cooking. To do this, put the meat into a large pot and cover it with cold water ...

Cook for a further 1-2 hours or until the meat and vegetables are soft and tender. Serve the corned beef cut into slices surrounded by the vegetables. Serve lots of floury potatoes and freshly ...

Corned beef has been a favourite store cupboard ... Add the onion, celery, carrots and potatoes. Cook over a low heat for about 15 minutes until the vegetables are softened and beginning to ...

Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed. Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat ...