Silly as it may sound, "canned corned beef" is one of the foods that I miss eating. I used to take it for granted when I was still living in 'Pinas, only having it when there is no other option. But since living here in the States, I have yet to try canned corned beef. Not for anything, we just like eating "fresh" for a change. The lesser chemicals in it, the better. (Wish I could do that with cake!)
Hubby probably got tired of hearing me say "I want corned beef" so he got some for me a few days ago. Not the canned variety, though. It was from the deli. I have to admit, my first thoughts were "uhmmm... this isn't corned beef. Corned beef comes in cans." But after tasting it, it was indeed corned beef. Only fresher. :-)
So I prepared it the way I know how - "guisado." Here, this dish is called corned beef hash. However they call it, it was yummy!
What you need:
1/2 pound corned beef slices (I used Boar's Head)
1 medium-sized potato, peeled and cubed
3 cloves of garlic, minced
1/4 of a large Vidalia onion
1 tablespoon (about 2 sprigs) of fresh thyme
2 tablespoons unsalted butter
salt and pepper, to taste
beef broth (optional)
What to do:
Chop corned beef slices and set aside. Place the cubed potatoes in a pan and add just enough water to cover them. Boil the potatoes for about 8 minutes. Drain and set aside.
Heat butter in a wok or large pan over medium-high. Saute garlic and onions for about a minute, then add chopped corned beef, fresh thyme and boiled potatoes. Season with salt and pepper. Cook for about 2 to 3 minutes over medium heat. If it seems too dry for you, add a bit of beef broth. Serve hot!
Tips, Tricks and Tweaks:
1. This is a great recipe to make for leftover corned beef and cabbage dinners!
2. Yes, I over-potatoed. I didn't want to eat it with rice so I just put more potatoes in it. Use less potatoes if you wish.
3. Add a dash of dried oregano for a deeper flavor profile.
4. Substitute butter with canola or vegetable oil.