On the weekends I like to get into a bit of baking and cooking for the week. Baked goods for lunch boxes and lately I have been making a big batch of soup which I portion out for my weekday lunches. Joel likes something more substantial for his lunch and these caramelised onion and corned beef toasties fit the bill and I can prepare a whole batch of them over the weekend.
This is a brilliant way to use up leftover corned beef but you might find it worthwhile cooking up a whole piece of corned beef and a batch of caramelised onions and making a huge stash of these to be wrapped and stored in the freezer. Once prepared and stored in the freezer Joel just needs to grab one on his way out the door and toast it in the sandwich press at the office. It is nice to know there is an instant meal in the freezer in individual servings.
My girls aren’t keen on corned beef but Levi loves it. I make a few with BBQ sauce instead of the caramelised onions for him. It makes a substantial afternoon tea before he heads out for soccer training on these cold Winter afternoons.
caramelised onion and corned beef toasties to go
individual bread rolls
slices of cheddar cheese
1.5kg piece of corned beef
2 tablespoons malt vinegar
2 tablespoons brown sugar
1 teaspoons whole peppercorns
2 bay leaf
1 brown onion
5 red onions, peeled and finely sliced
1 teaspoon sea salt
freshly ground black pepper
1 tablespoon olive oil
1 1/2 cups water
1/4 cup brown sugar
1/4 cup balsamic vinegar
Give the corned beef a good rinse under cold running water and place in a large pot. Fill up the pot with water to cover the beef.
Peel and half the onion and push the cloves in to the onion and add to the pot with malt vinegar, brown sugar, peppercorns and bay leaf. Bring to the boil then turn down to a low simmer and cook for 1 1/2 hours or until cooked. You will know it is ready when you can put a skewer through the beef with ease. If it is hard to push the skewer through it needs further cooking. Once cooked, turn off the heat and leave the beef to sit in the cooking liquid until you are ready to slice.
For the caramelised onions, place all the ingredients in a heavy based pot and bring to the boil. Then turn the heat right down to a simmer, stirring occasionally, until the liquid has evaporated and the onions are soft and sweet. This usually takes just under an hour.
When ready to assemble, slice the corned beef and the cheese. Cut open the bread rolls and lay down a piece of cheese, a piece of corned beef and a generous spoonful of caramelised onions. Wrap the rolls and store in the freezer.