This corned beef and rice recipe is quick and easy to make, using long-lasting ingredients that give you a healthy kick of essential vitamins. It’s an excellent recipe to keep on hand because it uses stable ingredients and only takes 25 minutes to make. Plus, it’s delicious!
You may also know this dish as bully beef and rice as it’s a popular dish dating back to the 19th century Navy.
What is Corned Beef?
It’s salt-cured beef brisket. The name corned beef comes from the curing treatment process, as it uses large grained rock salt that is also called ‘corns’ of salt.
Corn beef can either be pink or grey depending if the recipe has used nitrates or nitrites. The nitrates or nitrites convert the myoglobin to give the beef a pink colour.
How Does Corned Beef Taste?
It has a slightly briny and salty taste with a more intense beef flavour. It comes from the long bringing process involved in making corned beef.
There are two popular types of corned beef, fresh and canned corned beef. Fresh corned beef has a more firm texture and usually has a slightly more spiced flavour. Whilst canned corned beef tends to be a little brinier with a softer texture.
Both work excellently in this recipe.
What Makes this Corned Beef and Rice work?
This corned beef and rice is an excellent combination because it hits on the flavour profiles. The ingredients are long-lasting so that you can keep them in the house for weeks. Take away the onion, and you have ingredients that keep for a year!
This recipe is versatile; try swapping between canned and fresh corned beef, rice and quinoa or pepper sauce for chipotle! One of my favourite things is that it’s fuss-free for pots and pans, and it’s a breeze on the shopping list.
If you’re struggling to find any of these ingredients in your local grocery store, have a look at these easy replacements.
Oil – Any neutral cooking oil works for this recipe; this includes vegetable, sunflower, canola, rapeseed and olive oil. Don’t use flavoured oils like extra virgin olive oil, sesame or nut oils.
Corned Beef – Canned or fresh corned beef can be used. If you’re using fresh corned beef, slice it into small chunks beforehand. If you’re made this recipe a couple of times and fancy a mix-up, canned tuna also works!
Rice – Your typical white rice works the best. If you want a healthier twist go for brown or wild rice.
Onion – Yellow, white onions and shallots work the best but of course, if you’re a red onion lover, opt for that.
Sweetcorn – Honestly, sweetcorn is something I wouldn’t swap out. Peas are your closest replacement, but if you can, stick to sweetcorn!
Chopped Tomatoes – Can be swapped for other canned tomatoes like plum or sieved tomatoes.
Tabasco Pepper Sauce – This can be swapped for other good quality strong pepper sauces.
Expert Tips & Tricks
- When using fresh corned beef, make sure to start by slicing the corned beef against its grain. This way, you avoid stringy chunks of meat in your dinner.
- When using canned corned beef, drain the brine before adding it to the tomatoes. This way, you can control the salt levels better.
- Rinse the empty can of tomatoes with a splash of water, swirl it around the can and add it into the pan.
- Simmer the corned beef and tomatoes and on low heat. This way, you don’t break the texture of the corned beef and keep more freshness in the tomatoes.
Frequently Asked Questions
Yes! This recipe will last for three days after cooking. I personally use it as a backup dish when my fridge is running low, but it also works for meal prep too. Cook a batch, cool it and place it in the refrigerator in glass containers. The tomatoes in the recipe will likely ruin plastic containers.
Bully beef is another way to say canned beef; it’s a saying that refers all the way back to the 18th century where a popular dish called Soup and bouilli was made. In the 19th century, canned corned beef became a popular dish in the Navy where it would be referred to as bully beef.
More Recipes You May Like…
Corned Beef and Rice
- Medium Pot
- Vegetable Oil
- 1 Onion
- 300 g Corned Beef tinned or fresh
- 200 g Sweetcorn tinned
- 400 g Chopped Tomatoes tinned
- 600 g Cooked Rice or cook 250g of raw rice
- 2-3 dashes Tabasco Pepper Sauce
- Heat oil in a medium-sized pot. Add onion and sauté for 4-5 minutes, until browned—next corned beef and cook for 2 minutes.
- Add sweetcorn and tomatoes, rinse the can of tomatoes with water and add it to the pot. Next, add tabasco and salt, then stir. Bring to a boil, then simmer for 10-15 minutes.
- Add rice and mix, taste and adjust seasoning then and serve.