Name: Corned Beef Pita Pockets - Stay at Home Mum
Prep time: 10 min
Cook time: 4 h 40 min
Total time: 4 h 50 min
Yield: 1
Ingredients: 1.2 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

Summary

Servings 1

Time Needed 10 mins Prep

280 mins 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	1433.67kcalcal	45.349212374265kcalcal
Protein	39.99gg	1.2649459100399gg
Fat (total)	69.35gg	2.1936483836275gg
- saturated	11.74gg	0.3713544632125gg
Carbohydrate	210.63gg	6.6625545644335gg
- sugars	68.14gg	2.1553742013032gg
Dietary Fibre	36.07gg	1.1409502119314gg
Sodium	1627.79mgmg	51.489529955083mgmg

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

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!
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.