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Corned Beef Pita Pockets

Corned Beef Pita Pockets

Summary

Servings 1
Time Needed Prep
Cook
Ingredients 14
Difficulty Easy

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Ingredients

  • For The Silverside
  • 1.2 Beef
  • 1 Water, Enough To Almost Cover The Beef
  • 1 cup Malt Vinegar
  • For The Pita Pockets
  • 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

Nutrition Information

Qty per
3161g serve
Qty per
100g
Energy 1434cal 45cal
Protein 40g 1g
Fat (total) 69g 2g
 - saturated 11.7g 0.4g
Carbohydrate 211g 7g
 - sugars 68g 2g
Dietary Fibre 36g 1g
Sodium 1628mg 51mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

When I am craving lighter food, these Corned Beef Pita Pockets really hit the spot.

They’re fabulous for picnics or school lunches, too!

Method

  1. Place the corned beef in a medium-sized stockpot and cover with water. Add vinegar and bring to the boil.

  2. Lower heat to simmer and cook for about 3 ½ to 4 hours.

  3. Remove beef from water, drain, cover and rest for 15 mins then slice.

  4. Carefully cut the pitas through the centre and open them up.

  5. Spread a layer of hummus then carefully start layering up the salad ingredients. Poke in a few pine nuts and enjoy!

  6. TIP: 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.

Corned Beef Pita Pockets | Stay At Home Mum

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 | Stay At Home Mum

About Author

Raquel Neofit

Assistant Editor for Vanilla Magazine. Freelance Writer for all things lifestyle. Recipe Developer.

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