Method
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

1. Over medium high heat, place the carrots, onion and potato in a medium sized pan, then fill with water till the water is about a inch above the vegetables. Add salt and pepper to taste.
2. Mix the stock cube with a small amount of water and add to the pan along with the oxo cubes. Bring to the boil, then once boiling add the cubed corned beef which will start to break up. Once the meat as broken up, turn down to a medium heat and cook for about 30 minutes depending on how soft you like your vegetables. Keep an eye on the water level, taste and add more salt or pepper if required.

Cook's note

If the mixture is too thin you could thicken using cornflour. Nice served with dumplings and beetroot and it goes even thicker and nicer when eaten the day after.