Corn\(^2\) Beef

A warm dish perfect for when you only have canned goods available and need something warm to eat.

Ingredients:

• Corned beef (must be from a can for full effect)

  Note

  Corned beef, bully beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef.^[1] The term comes from the treatment of the meat with large-grained rock salt, also called “corns” of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

• Corn (must be from a can for full effect)

  Note

  The optimum ratio is up to you but I prefer 1 can beef to 2 cans corn

Materials:

• Camping stove
• Pan
• Mixing spoon
• Can opener (very very important)

Instructions:

• Put the corned beef into the pan on medium heat and allow it to warm/fry a bit (the beef is already cooked, it is just like a gross paste when it comes out)
• Once the beef has started to dry out and fry, add the corn (you are just warming it up). Bonus points if you blackened the corn in another pan already- will add more pop/texture to the dish.
• Serve!

Tip

You can add other vegetables to the mix. Carrots are nice since they at crunch (especially if you don’t blacken the corn)