1 pound corned beef
3 tablespoons olive oil
1 cup uncooked white rice
1 onion, finely chopped
2 carrots, sliced
1 medium zucchini, sliced
1 medium cloverleaf tomato
1 medium potato, diced
1 medium carrot, peeled and diced
1 medium onion, thinly sliced
2 herbs, finely chopped
1 cup butter, melted
1 teaspoon salt
1/4 cup dry mustard
4 teaspoons beef bouillon granules
Heat oil in a medium skillet over medium heat. Saute corned beef for about 5 minutes, or until browned. Stir in rice, or until the rice absorbs the oil, and is watery. Pour in olive oil, and continue to cook about 5 minutes, or until the rice is coated. Remove from heat.
Stir in onion, carrots, tomato, potato, carrot, onion, herbs, butter, salt, mustard, beef bouillon, and any remaining marinade. Cook and stir over medium heat until all ingredients are heated through.
When corned beef is cooked, cool it in the refrigerator. Drain excess fat. Strain off the meat, and discard bones. Chop meat, and set aside 2 slices.
Heat 1 tablespoon of marinade on a large pan, and pour over corned beef slices. Cook for about 20 minutes, stirring frequently. Set aside.
In a large bowl, mix together the rice, onions, carrots, tomato, potato, carrot, onion, herbs, butter, salt and dry mustard. Stir into the marinade. Stir occasionally until everything is well mixed.
Heat 1 tablespoon butter in a large skillet over medium low heat. Stir in the cornflakes, and cook, stirring occasionally, for about 10 minutes. Pour the cornflakes another tablespoon of marinade over the corned beef.
Pour marinade mixture into a large resealable plastic bag, and seal bag tightly. This will keep the meat from sticking to the plastic bag. When meat is stored in the refrigerator, keep marinated for 24 to 48 hours to allow it to marinate fully.
Remove corned beef from marinade bag, and shred into small pieces. Keep warm in the refrigerator or while preparing corned beef for popcorn. Loosely roll corned beef into a 1/8 inch thick slice.