Winter is a great time for a corned beef dinner and this yummy corned beef caramelised onion pickle sandwich is a tasty way to use up extra corn beef left overs. In fact, it’s so good, we cook corned beef especially to make it, and we’ve shared that recipe below.
Corned beef caramelised onion pickle sandwich
- 8 large thin slices of Ritchies corned beef, cooked and warm
- 4 large thin fresh slices rye or whole grain bread
- 2 tablespoons olive oil
- 2 medium red onions, peeled and finely sliced
- ½ cup sliced bread and butter pickles
- 2 tablespoons mayonnaise
- 1 tomato ketchup
- sea salt and freshly ground black pepper
Corned beef caramelised onion pickle sandwich method
In a medium frying pan on a medium heat, add the olive oil and sliced onion. Cook stirring regularly until the onion is soft and golden – about 12 minutes. Remove from the heat.
In a small bowl add the mayonnaise and tomato ketchup, mix well and season generously with salt and pepper. Spread both 4 slices of bread with the tomato mayonnaise. Spread generous amounts of caramelised onion on two slices of the bread.
Top with four slices of warm corned beef, the pickles, and the other bread slices. Cut in half and serve immediately.
Serves: 2. Preparation time: 10 minutes. Cooking time: 12 minutes (excluding the corned beef cooking time).
Did you know: Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called “corns” of salt. It features as an ingredient in many cuisines. Wikipedia
Here’s a bonus recipe for delicious home cooked corned beef
- 1.5 kg piece of Ritchies corned beef
- 2 tablespoons brown sugar
- ½ cup malt vinegar
- 1 large onion
- 2 large carrots peeled and cut into chunks
- 2 sticks celery, roughly cut
- 8 whole cloves
- 2 teaspoons whole black pepper corns
- 2 bay leaves.
Corned beef method
Wash the corn beef and place in a large heavy saucepan with a lid. Pour in enough cold water to just cover the beef, add the carrots, peppercorns, bay leaves vinegar and sugar. Stud the peeled onion with the cloves add to the pan with the beef and bring to the boil. Place the lid on the pot and reduce the heat to a low simmer and cook for about 2hours or until the beef is tender.
Serve hot with mustard white sauce or cold in a salad.
Serves 6. Preparation time 5 minutes. Cooking time 2 hours plus.