Sam’s Pro Tips for this Filipino Corned Beef Recipe
- Corned beef is very tasty, but the best corned beef recipe has the ideal size chunks and little fat. Get the right can of corned beef. The ingredients added to this recipe are what make this Filipino-style dish the ideal companion to Filipino Garlic Fried Rice, even though the brand we use is not necessarily a Filipino corned beef brand (that’s okay!). We adore oxen.
- Cook the potatoes separately. Personally, I don’t like my corned beef to be overly dry because I adore the flavor of tomatoes and lemon juice together. In order to prevent the potatoes from absorbing too much of the corned beef’s juices, I cook my potatoes separately in a saucepan. You can cook the potatoes in the same pan as the corned beef and herbs if you prefer your corned beef to be more on the dry side. But if you add the potatoes separately, your corned beef won’t be overly dry and will have the ideal texture when served over rice.
- Uncovered cooking will cause the corned beef to thicken, so don’t worry. The corned beef will cook for an additional 10 minutes uncovered after simmering with the onion, tomato, and garlic for 10 minutes. The potatoes are added at this point, and the corned beef begins to thicken. You can cook it to the desired consistency, but keep in mind that the liquid will start to evaporate once it is exposed.
Add Some Spice (Optional)
- Now, typically, not many Filipino corned beef recipes include a hot pepper or spice to raise the quality of the dish. You can use fresh habaneros or the Trader Joe’s Hot Crispy Habanero Peppers in Olive Oil, which are dried habanero peppers; nonetheless, we love to include habaneros in this dish, which is very similar to our Filipino Beef Giniling to Warm the Soul and our Spicy Filipino Sardines Recipe with Habaneros, which are some of our favorites. For something milder, try using a bell pepper. You won’t believe this tasty dish is entirely from a can, but the spice really livens it up!
Key Ingredients – Filipino Corned Beef Recipe
Below are some key and optional ingredients for this recipe:
- Corned beef: As mentioned in the aforementioned Tips section, the Ox
Tomatoes, Vegetables, and Herbs
- Two medium russet potatoes, cut into cubes, will be used. Now, you don’t want too much potato. So, a simple and straightforward rule of thumb is one potato per can!
- One whole onion should be diced and sautéed with the corned beef for the best flavor.
- Four garlic cloves will be minced instead of one or two in order to give the canned corned beef a nice, herbed flavor. Trust me, it won’t disappoint!.
- Tomatoes: By adding two diced tomatoes, you can give the corned beef some liquid and a delicious flavor. Although the type of tomato doesn’t necessarily matter, Roma or tomatoes on the vine work particularly well.
- Lemon juice: This Filipino corned beef recipe benefits from the addition of lemon juice because it gives the dish a fresh finish, reduces the saltiness of the corned beef, and enhances the flavor of the tomatoes.
- A bell pepper can also be used in place of the habanero, but the habanero adds a nice, spicy touch to this recipe. Habanero (optional): All you need is one habanero in this canned corned beef and potatoes recipe for some extra spice, and if you’re feeling adventurous, go for two. In a pinch, we adore using the Hot Crispy Habanero Peppers in Olive Oil from Trader Joe’s!
- Pepper: Because I love pepper, I love adding a lot of pepper, so there are no measurements listed for the pepper because you can add it to your liking. This recipe doesn’t require salt because the corned beef already contains all the salt you need.
More Variations to this Recipe
You can alter this Filipino corned beef recipe in a number of different ways. Here’s how:
- Yes, I’m not kidding when I say that you can add some water to this recipe for corned beef to make it more juicy and tender. This will thicken the corned beef’s sauce, which is excellent for topping the country’s garlic fried rice. Totally up to you!.
- Ginisang corned beef with tomato, also known as sauteed corned beef with tomato, is a favorite among Filipinos and is frequently served for breakfast with a sunny side up egg and Filipino Garlic Fried Rice. Likewise, for a delicious snack, try it in a hot pandesal (dinner roll). Corned beef can also make a great breakfast side dish to whatever you would be serving.
If you enjoyed this recipe, try our Loaded Asian Fries with Creamy Sriracha and Filipino Corned Beef for the best fries ever!
7-Ingredient Tasty Filipino Corned Beef Recipe Done in Only 20-Minutes
- 30 ounces canned corned beef (2 cans)
- 2 medium russet potatoes peeled and diced
- 4 garlic cloves minced
- 2 tomatoes diced
- 1 onion diced
- 1 habanero (optional) minced
- juice from ½ a lemon about 1½ tablespoons
- pepper to taste
- ¼ cup water
- olive oil
- Pour olive oil into a small saucepan and place it over medium-low heat to coat the pan’s bottom. In a pan, combine the diced potatoes and 1/4 cup water. Cover and simmer for 10 minutes.
- Pour olive oil into a big sauté pan and heat it up on a medium heat. Add the diced onions and cook just until softened. Toss the minced garlic cloves in and mix.
- To the sauté pan, add the diced tomatoes and corned beef. In the pan, shred the corned beef and thoroughly combine. Add the lemon juice and season with pepper to taste. Simmer for ten minutes with the lid on over low heat.
- Add the cooked potatoes to the corned beef. Cook, stirring occasionally, for a further 10 minutes, until the corned beef has thickened. Enjoy!.
- We used the Ox tail for this Filipino corned beef recipe. For more information, refer to the section titled “Key Ingredients – Filipino Corned Beef Recipe.”
- If you must substitute a habanero for the Trader Joe’s Hot Crispy Habanero Peppers in Olive Oil, do so at your peril!
- The corned beef will thicken as it cooks uncovered. To achieve the texture in the pictures, I cooked my uncovered for 10 minutes. For more information, see Sam’s Pro Tips for this Filipino Corned Beef Recipe.
What goes well with corned beef?
Filipino garlic fried rice is a common breakfast dish that goes well with Filipino corned beef. It can also be a great breakfast side item.
Which is the best canned corned beef?
For thick, hearty pieces of corned beef, Ox & Palm Corned Beef is a favorite.
How long does corned beef last in the refrigerator?
For best flavor, corned beef should be eaten within 3 to 4 days of being refrigerated.
How much juice can you get from one lemon?
Typically, depending on the size of the lemon, 1 lemon can produce 3 tablespoons of juice.
This post was all about how to create this Filipino corned beef recipe.
Step by Step in Making Homemade Corned Beef | No preservatives
FAQ
What is Filipino corned beef made of?
“A dish that combines Spanish-influenced “sofrito” (basic sauce) made from garlic, onions, and tomatoes and American canned corned beef” This Filipino dish is typically consumed at any meal of the day, whether it be breakfast, lunch, or dinner. It’s very simple and comforting!”.
Why is corned beef different in the Philippines?
According to this blog, there is a theory that during World War 2, corned beef became popular in the Philippines. American soldiers gave out their corned beef rations. The softness of the corned beef made it popular because the meat in the Philippines is typically hard. Another element was that it was in cans and was portable.
What is corned beef Philippines?
As mentioned before, popular Filipino corned beef was. first introduced by Hormel to the Philippines post WWII. It was originally made out of brisket, which is one. a challenging beef cut that is ideal for corned beef curing process of adding salt, preservatives, and spices such.
What is the method of corned beef?
Meat that has been preserved in a salt solution is known as corned beef. Before refrigeration, meat was salted and cured to be preserved. In the past, any kind of meat could be subjected to the curing procedure that produces what is now known as corned beef. In the U. S. , corned beef is made from beef brisket.