1 tablespoon olive oil
1 onion, sliced
1 pound corned beef
1 (16 ounce) can Italian-style Italian dressing
1 (8 ounce) can diced tomatoes
1/4 cup chopped garlic
1/4 cup olive oil
1 tablespoon Worcestershire sauce
2 tablespoons balsamic vinegar
1/4 teaspoon ground ginger
1/4 teaspoon dried oregano
In a large saucepan over medium heat, heat olive oil and saute onions and corned beef until tender. Drain excess fat.
Add Italian dressing to onion mixture and cook, stirring, for 5 minutes, or until thickened.
Stir tomatoes into the mixture and stir well. Mix minced garlic and tomato into the red wine. Refrigerate until serving.
Return mixture to a saucepan over medium heat, add vinegar, Worcestershire sauce, balsamic vinegar, ginger and oregano. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes. Serve warm or cold.