Thursday, March 17, 2016

What you should do with those corned beef from your St. Patrick's day stew

Filipino Corned Beef Hash

Don't want Reuben Sandwich the next day after St. Patrick's day? I hear you. Here's a Filipino Corned Beef Hash for breakfast or lunch-even dinner! 

When I was growing up, the corned beef we used were usually the canned, American brand ones. About 10 years after my first (and not last) canned corned beef, some small family-owned grocery stores at the 'wet market' (literally it is wet because it's an open-air supermarket and supposed to be the largest supermarket in Southeast Asia in those days) would sell it in bulk and I mean it looks like the canned corned beef but only as a 5-10 pound block of corned beef. It does not look like anything we buy here in the states at all (as a whole corned beef meat).   

This recipe is eaten with rice. In the Philippines-if it can be eaten with rice, it will be eaten with rice-even hotdogs! Otherwise, if on a diet-skip the rice.

This is a favorite lunchbox food also by students and 9-5 working Filipinos. Contrary to what I said before, this is seldom a farmer or fisherman's brunch food as canned food tends to be pricier when it reaches the barrio (village) mini-stores.

Another Filipino corned beef dish is sauteed with cabbage and swimming in soupy, corned beef broth (just water). And it is eaten with rice (wide grin).  


2 cups of leftover corned beef from st. Patrick's day, drained off of the Irish spices; chopped in chunks or minced-if not yet macerated.

3 Tablespoons corn oil or coconut oil (or any neutral fat/oil you have)
1 1/2 cups potatoes, peeled and cubed into chunks
1 cup carrots, peeled and cubed (1/2 x 1/2 x 1/2 or however way you want it diced)
5 cloves of garlic, peeled and chopped
2 shallots, peeled and chopped
1/2 cup of frozen peas, thawed
2 pinches of salt
1 teaspoon cracked pepper 
1 cup hot water
2 tablespoons soy sauce
A pinch of msg OR (or) 1 teaspoon of sugar (Omit both altogether-if you want.)

Preheat pan until smoky. Add oil on heated pan followed by chopped garlic. When browned and slightly roasted, add the shallots, cubed potato and carrots. Saute for 2 minutes on high heat then add the corned beef, salt and pepper and frozen peas. Continue sauteing for 2 minutes on high heat then add hot water. Cover and lower heat to medium and simmer for 15 minutes. Between simmering, uncover and sprinkle with the msg or sugar (if using) and soy sauce. Cover again and continue simmering for 5 minutes. Remove from heat.