Deli cooked corn beef chopped with potato, carrots, and onion. Throw second part(s) in a hot skillet, cook until potatoes and carrots are soft, and onions are browned (remember mirepoix lesson in culinary class?- all even sizes for even cooking). Then add beef, just to heat through.
Do not salt, the corn beef is salty! It's a hell of a lot better than the canned stuff (or is it?), less salt, at least I hope.
Oh and I've been told the Jewish deli corn beef works better than Italian, so we gave it a try.
Ahhh the things my son does in our pretend test kitchen to make his mom happy on a busy weekend morning publishing books- yes, we (hubs and I) started a new business this summer. Red Dashboard LLC
