Remove corned beef from can and cut into small cubes. It is
advisable that you use lean canned corned beef. Remove any visible
extra fatty bits. (Palm corned beef from NZ is recommended).
In a saucepan
big enough to accommodate the ingredients,
put 2 tablespoons of vegetable oil over medium heat. Fry the crushed
garlic, crushed ginger, finely chopped onions and thyme until the
onions are cooked and become transparent. Add the finely crushed
tomatoes, cover and allow to simmer for 15-20 minutes or until the
tomatoes are cooked and the sauce is well blended. Stir at intervals.
If necessary, add a little hot water at a time to maintain sauce
consistency and to prevent burning. Optional: Add the chopped red
Add the corned
beef to the tomato sauce. Allow to soften and gently stir in. Lower heat to
medium low. Cover and allow to simmer for another 10-15 minutes. You
may adjust the sauce consistency to your own preference by either
simmering without cover to thicken the sauce or adding a little hot
water to create more sauce. Add a pinch of cracked black pepper and
the finely chopped parsley. Stir in and allow to simmer for another
2-3 minutes. Taste sauce and season to your preference with salt and
pepper. Additional salt is rarely required.
Serve hot and makes an
excellent appetiser with rice and bouillon brêdes or black lentils.
Also good to eat with fresh crusty bread.
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