We cruised one year without
refrigeration. Sailed SF,
Mexico, FP, HI, and return to SF. I agree with Jedi that if it is going to be canned corned beef, the Argentine is best. Here is one of the things we did with corned beef.
Corned Beef & Vegetable Roll
Mix 2c. flour, 1/2 t.
salt, 2 t. baking powder, and rub in 2 T. shortening [whatever you have that will
work, bacon fat or chicken fat will work] until crumbly. Add just enough
water to make a stiff dough. Roll out in to a rectangle 1/4" (6mm) thick.
Chop 2 onions and combine with corned beef, slice 2 carrots thin, slice potato roughly 1/4", chopped cabbage. Add enough lightly moistened tomato paste [1tsp
water to 1 tbsp paste] to mix/bind it all together, spread onto your rectangle of dough. Add pepper.
Roll up the dough and meat mixture and pinch ends.. Brush top with milk. (We used powdered whole milk, reconsituted.) Place on a cookie sheet with edges or in a roasting pan so no juices run out into the
oven.
Bake in a medium
oven (350 d. F or about 180 d. C) for about an hour till the veg are cooked and the dough is golden brown.
You can make some onion gravy to serve with it, and mustard of your choice.
Serve with thick onion gravy, mustard on the side, if you like.
I found this more edible than just using corned beef mixed with minced onion spread on crackers (cabin biscuits) with mustard...which we sometimes had for lunch.
Ann