Tuesday, September 13, 2011

corned beef- a fillipino classic

A staple of the Philippines and in other tropical countries, corned beef is the go to dish to make when your fridge has run dry.  It is usually prepared with garlic, onion, and tomato, but will taste just as good using  other ingredients such as carrot, potato, cabbage, and more.

Many mornings of my childhood days, I woke up to pleasant aroma of corned beef.  As compared to many people who cook it because they're out of food, mom cooked it because she simply loves it.  She too grew up in a similar fashion, with grandma being the cook.  I seldom eat can foods, but I make an exception for corned beef because it takes me back to many fond memories and it's simply delicious!

Coming straight out of the can, it looks questionable and inedible, but don't get me wrong... it smells great! hahaha.  With a little swing of the knife and sizzle of onion, hopefully you will end up with a dish worth making again and again in the future. 

3-4 servings;10-12 min

  • 1 can corned beef  (12 oz)
  • 1 1/2 tbsp oil
  • 1 medium sized onion diced
  • 2 cloves garlic minced finely
  • 1 medium sized potato peeled and diced into cubes
  • 1 tbsp white vinegar
  • 1 medium ripe tomato diced
  • dried parsley flakes
  • salt and pepper to taste 
  • splash of water
  • chopped cabbage (optional)

1.  heat nonstick pan on medium high heat. add oil. add garlic and onion. cook till onion is halfway cooked. add potato and splash of water (about a handful).  cover for about three min stirring occasionally.
2.  Add corned beef and break into little pieces. add vinegar, salt, pepper, and parsley. stir and cook for 2 min. add tomato and another splash of water.  Cook for 2 min on high heat.
3. serve over white rice.

*Click HERE for a cooking dictionary.

can be found at IGA

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