Filipino Corned Beef And Cabbage Food
FILIPINO CORNED BEEF AND CABBAGE
My dad use to make this all the time, growing up. I forgot how good it was until St. Patrick's day came around and everyone started talking about corned beef and cabbage. So here is the recipe, similar to the way he made it - quick and easy with canned corned beef.
Provided by Shela F Diehr
Categories World Cuisine Recipes Asian Filipino
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.
- Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.
- Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 9.4 g, Cholesterol 113 mg, Fat 29.3 g, Fiber 2.8 g, Protein 24.7 g, SaturatedFat 15.1 g, Sodium 1012.2 mg, Sugar 4.8 g
FILIPINO CORNED BEEF HASH OVER RICE
A dish that combines American canned corned beef and Spanish influenced "sofrito" (basic sauce) of garlic, onions, and tomatoes. This is a Filipino dish that is traditionally eaten any time of the day (breakfast, lunch, or dinner). It's very simple and comforting!
Provided by chef1aB
Categories Breakfast
Time 15m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Place corned beef in a bowl, pull it apart with a fork, and set aside.
- In a pan, on medium-low heat, sauté potatoes in oil for about 2 minutes, and season with salt and pepper.
- Add garlic, sauté for about 30 seconds.
- Add onion rings and sauté for a minute.
- Add the tomatoes and sauté for a minute.
- Throw in the corned beef and sauté with the other ingredients for 2 minutes.
- Season with salt and pepper to taste.
- Set heat on low, pour in water, and let the mixture simmer for 2-3 minutes just until the potatoes are perfectly cooked, most of the water is absorbed, and the mixture is slightly moist.
- Serve over white rice.
- Enjoy!
Nutrition Facts : Calories 266.8, Fat 14.9, SaturatedFat 4.6, Cholesterol 66.6, Sodium 778, Carbohydrate 18.2, Fiber 1.9, Sugar 1.6, Protein 14.4
CORNED BEEF AND CABBAGE
My husband loves this so much he even asks for it in July and August when there's no way I'm steaming up the kitchen for hours! But once cold weather comes around I'm always happy to put it on the table. Some people bake their corned beef, but when you boil it with garlic and other seasonings there's less salt and more flavor. Note -- I always make 2 pieces of corned beef to have extra leftovers for Reuben sandwiches so the serving size and nutritional information is not really accurate. It actually feeds 8 with a full meal's extra meat left over. Note -- Some people confine the spices in a tea ball or tie them in cheesecloth. This is more trouble, but leaves fewer surprise peppercorns lurking in the layers of cabbage.
Provided by 3KillerBs
Categories One Dish Meal
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put corned beef into a large pot with all the package juices and the contents of the seasoning packs.
- Peel garlic cloves and give them each a twist to partially break them so as to release the flavor. Add to pot with the other seasonings.
- Add COLD water until the corned beef is floating with room to move. Bring to a boil.
- Reduce heat and simmer for 3-4 hours.
- Remove corned beef to a covered dish. Add a ladle full of broth and keep warm in a slow oven.
- Add the onions, potatoes, and carrots to the broth. Bring to a boil and simmer 10 minutes.
- As the vegetables simmer, cut the cabbage in 6 to 8 wedges, each with a wedge of core to keep it together.
- Add cabbage wedges to pot. Top it up with BOILING water if necessary to bring the level to within half an inch of the top of the cabbage and simmer another 10 minutes or until everything is tender. Do not overcook cabbage.
- Remove veggies to a serving dish. Carve corned beef, slicing thinly against the grain.
- I suggest a pan of Irish Soda Bread or a loaf of hearty rye or pumpernickel bread to round out the meal.
Nutrition Facts : Calories 242.5, Fat 0.5, SaturatedFat 0.1, Sodium 67.3, Carbohydrate 55.7, Fiber 9.7, Sugar 10.8, Protein 7.1
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