When I am craving lighter food, these Corned Beef Pita Pockets really hit the spot.
They’re fabulous for picnics or school lunches, too!
Next time you cook silverside make sure you have some leftovers so you can whip these babies up the next day.
This recipe makes enough for a party! But adjust the quantities to suit how many people you are feeding.
Corned Beef Pita Pockets
8
servings20
minutes4
hours500
kcal4
hours20
minutesHearty pita pockets filled with corned beef— convenient and satisfying handheld meals.
Keep the screen of your device on
Ingredients
1.2 kg Beef
1 Water, enough to almost cover the beef
1 cup Malt Vinegar
8 Pita Pockets
1 Lettuce
1 Spanish Onion, thinly sliced
1 bunch parsley
2 tbsp Pine nuts
2 Tomatoes, sliced
1 Lebanese Cucumber
2 Radishes, thinly sliced
1 tub Hummus
Directions
- Place the corned beef in a medium-sized stockpot and cover with water. Add vinegar and bring to the boil.
- Lower heat to simmer and cook for about 3 ½ to 4 hours.
- Remove beef from water, drain, cover and rest for 15 mins then slice.
- Carefully cut the pitas through the centre and open them up.
- Spread a layer of hummus then carefully start layering up the salad ingredients. Poke in a few pine nuts and enjoy!
Notes
- If you want to cook this beforehand firmly wrap the beef in a few layers of foil once your drain it to stop the beef from drying out, the foil will also keep it hot for about an hour.
Have your say!