Libby’s Corned Beef (12 oz., 3 pk.)

Libby’s Corned Beef (12 oz., 3 pk.), specially prepared with beef and savory seasonings for a truly homemade taste is great alone, with sauerkraut or in a recipe.

What Are Some Ways to Eat Libby’s Corned Beef?

This canned corned beef is fully cooked and ready to serve chilled or heated. Corned beef can be sliced and fried, crumbled or cubed and added to salads, casseroles, scrambled eggs or cooked potatoes.

Cooking corned beef can bring out the flavors. If slicing the canned corned beef, chill the can first, and then slice the meat thickly. You can make corned beef patties by coating the slices with flour, dipping them carefully in milk or beaten egg, then coating them with bread crumbs, and frying them in a hot buttered frying pan until golden brown on both sides.

Typically, the best canned corned beef includes corned beef hash, onions, cooked potatoes, salt and pepper to taste, and is topped with parsley.

A serving of corned beef contains 14 g protein and 120 calories.

What Is a Good Corned Beef Recipe?

Here’s a simple corned beef recipe to try.

CARIBBEAN CORNED BEEF

• 1 can of Libby’s Corned Beef
• 2 tablespoons of ketchup
• 1/2 cup cubed onion
• 1/2 cup cubed potatoes
• 1 cup diced green and red peppers
• Black pepper and salt to taste
• A pinch of curry powder

Combine all ingredients and stir in a heated, oiled skillet until the vegetables are tender and the beef browned. Enjoy over bread, crackers or white rice. In the Caribbean, this dish is a traditional breakfast food.

History of Corned Beef

Corned beef got its name from its method of preservation. Salt is heavily used to preserve corned beef, and pellets of salt, some as large as kernels of corn, were called “corns.” Corned beef was originally primarily exported from Ireland, but not canned, starting in the 1650s. The American colonies took up the practice of exporting corned beef to the Caribbean in the 1780s, and Irish immigrants in the 1800s popularized the dish in the U.S.