Corned Beef - Salisbury (340g)

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Corned beef: “ Salisbury”

First, sauté the onions
Cook the Corned Beef in a pan, salt and pepper.
Small Asian alternative: Cook the “Salisbury” in a hot pan in two spoons of salted soy sauce.
No need to cook the Corned Beef with oil.
It is recommended to first put the can of Corned Beef directly in hot water in a bain-marie to melt the oil meat, and gut it.

Corned Beef & Beans

Cook the Salisbury in a skillet, gradually add the small beans so that everything simmers together.
When the dish is cooked, add the corn.
Serve hot with rice.
Possibility of adding tomato sauce.

Corned beef & lentils

Cook the lentils in water, season with salt, pepper and garlic.
Sauté the onions and the Salisbury… Salt and pepper.
When the lentils are cooked, mix the Salisbury with the lentils.
Feel free to add Provencal herbs or spices to flavor your lentils.
Accompany with rice, or a banana for a sweet and savory side!

Corned Beef & Pasta

Same principle as the famous Bolognese! Except, it's the Salisbury!
Cook the pasta, salt and pepper!
Fry the Salisbury with 4 cloves of garlic and 1 onion, then salt, pepper, and mix with tomato sauce or Bolognese sauce.
(Either mix everything together, or leave it aside).

Corned beef & Cabbage & Rice

Cut the cabbage into small pieces and blanch in boiling water for 5 minutes. Drain and sauté them with onion and a little oil. Wait until the cabbage is well cooked before adding the Salisbury. Cook 5 minutes. Serve hot with rice.