2 tablespoons paprika
2 green onions, thinly sliced
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped jalapeno peppers
1 (16 ounce) can crushed tomatoes, drained
1 teaspoon vegetable oil
1 tablespoon Worcestershire sauce
2 tablespoons powdered sugar
Peel the corned beef from the shoulder of the chuck. Place the corned beef in a large bowl, and mix with the paprika and green onions. Mix in the corn, jalapeno peppers, tomatoes and oil.
Pour the mixture into a large stockpot; heat over medium-low heat, stirring constantly, until the corn is nearly tender.
When it becomes thick, stir in sugar. Pour the meat mixture over the corned beef. Cover the pot, and simmer, uncovered, for about 45 minutes.