Entrée: United States – Camp-Style Corned Beef Slumgullion

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 8 min

Cook 30 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) corned beef, chopped or shredded (canned or cooked)
2 tbsp (30 ml) lard or vegetable oil
1 large onion, sliced
2 medium potatoes, cubed
2 cups (150 g) shredded cabbage
1 (14 oz (400 g)) can tomatoes, chopped
2 cups (480 ml) beef broth or water
1 tsp (5 ml) Worcestershire sauce
Black pepper to taste

Show original ingredient measurements

1 lb / 450 g corned beef, chopped or shredded (canned or cooked)
2 tbsp (30 ml) lard or vegetable oil
1 large onion, sliced
2 medium potatoes, cubed
2 cups (150 g) shredded cabbage
1 (14 oz / 400 g) can tomatoes, chopped
2 cups (480 ml) beef broth or water
1 tsp (5 ml) Worcestershire sauce
Black pepper to taste

Instructions

1. Heat fat in a pot over medium heat and sauté onion until translucent.
2. Add potatoes and tomatoes, stir to combine, then add beef or water and Worcestershire sauce.
3. Bring to a simmer, cover, and cook 15–20 minutes until potatoes begin to soften.
4. Stir in shredded cabbage and chopped corned beef, simmer uncovered 10–15 minutes until cabbage and potatoes are tender; mash a few potatoes into the broth for body.
5. Taste and adjust pepper (and salt only if needed); serve warm.

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