Compiled Recipe – Corned Beef Sinigang

Corned Beef Sinigang

* 3 tbsp. canola oil
* 1 kg fresh corned beef, cubed
* 1 ½ liter water, or as needed
* 1 medium red onion, peeled, quartered
* 4 tomatoes, cored, quartered
* 1 labanos, lightly peeled, sliced into rounds
* 1 bunch okra, halved
* 1 siling pangsigang or siling haba
* 2 (40 grams each) packs sinigang sa sampaloc mix
* 1 bunch kangkong , leaves and tender stems

1) In a large pot over medium heat, heat oil. Add corned beef cubes and sear. Pour in just enough water to cover the beef. Bring to a boil. Remove any scum that rises to the surface. Cover and simmer for 2 to 3 hours or until the beef is tender.

2) Once beef is tender, remove cover and add onion, tomatoes, labanos, okra, and sili. Sprinkle in sampaloc mix. Bring to a boil, and simmer just until vegetables are tender.

3) Before serving, add and stir in kangkong. Cook just until kangkong leaves have brightened in color. Remove from heat. Serve hot with steamed rice.




Compiled Recipe – Corned Beef Hashbrowns

Corned Beef Hashbrowns

* 4 cups potatoes, grated
* 1 small white onion, grated
* 2 cloves garlic, grated
* ½ cup corned beef
* salt
* ground black pepper
* oil (for frying)

1) Squeeze dry potatoes, onion, garlic and corned beef; season with salt and pepper to taste.

2) Divide into 4 before pan frying in olive oil over low heat, flipping once, until browned and crisp on both sides.




Compiled Recipe – Corned Beef Lasagna

Corned Beef Lasagna

* 2 tbsp oil
* 1 medium red onion, chopped
* 1 clove garlic, chopped
* 1 tsp Italian seasoning
* 1 tsp tomato paste
* 1 can diced tomatoes, around 800 grams
* 1 tsp salt (or to taste)
* ground black pepper (to taste)
* 1 tsp sugar
* ½ cup water
* 1 beef bouillon cube
* 2 cups corned beef, drained
* 2 cups mozzarella cheese, grated
* ½ cup parmesan cheese, grated
* 8 lasagna sheets, uncooked

1) Pre-heat oven to 350°F.

2) Make tomato sauce: In a large sauté pan, heat oil over medium heat. Sauté onion, then garlic, until both are softened. Sprinkle Italian seasoning. Stir in tomato paste and cook until pastiness has been cooked off. Add diced tomatoes and water; stir to mix. Sprinkle salt, ground black pepper and sugar. Bring to a simmer. Add bouillon cube in mixture; stir to dissolve. Remove from heat and set aside.

3) In a small bowl, mix mozzarella and parmesan cheese. Set aside.

4) Layer lasagna: Spread ½ cup tomato sauce on the bottom of a 9-inch round baking dish. Place a layer of lasagna sheets. Cover with tomato sauce , spread corned beef mixture over tomato sauce and sprinkle mozzarella mix. Top with lasagna sheets. Repeat with remaining lasagna sheets, tomato sauce and end with mozzarella mix until baking dish is full.

5) Place in oven and bake for 40 minutes or until noodles are softened. Slice and serve.


Compiled Recipe – Baked Macaroni with Corned Beef

Baked Macaroni with Corned Beef

* 1 (500 gram) pack elbow macaroni
* 2 tbsp canola oil
* 1 medium red onion, peeled, sliced
* 3 cloves garlic, peeled, chopped
* 1 (380 gram) can corned beef
* 3 sliced hotdogs
* 2 (250 gram) packs tomato sauce
* 1 cup banana ketchup
* 1 cup edam cheese or queso de bola, grated
* 2 (225 gram) blocks quick melting cheese, grated
* salt (to taste)
* ground black pepper (to taste)

1) Pre-heat oven to 350◦F.

2) Bring a pot of water, salted, to a boil. Add macaroni, stir and cook for 8 minutes. Drain and transfer to a large bowl. Set aside.

3) Meanwhile, in a wok over medium heat, heat oil. Saute onions until translucent. Add garlic and stir until fragrant. Add hotdogs then corned beef. Saute, stirring, until any liquid from the corned beef has evaporated. Pour in tomato sauce and banana ketchup; stir to combine. Season with salt and ground black pepper to taste.

4) Transfer sauce into the bowl with pasta. Using two large spoons, toss to coat evenly. Dump pasta into a 13-inch x 9-inch glass baking dish and spread into an even layer. Sprinkle edam cheese and quick melting cheese on top. Place in the pre-heated oven and bake for 20 minutes , or until cheese has melted. Remove from oven and serve while hot.



Compiled Recipe- Grilled Cheese and Corned Beef Sandwich

Grilled Cheese and Corned Beef Sandwich

* 1 (260 gram) can corned beef
* 16 slices white bread
* butter, softened (for brushing)
* 2 cups cheddar cheese, grated
* 2 cups Monterey jack cheese, grated
* 2 cups mozzarella cheese, grated

1) Heat a frying pan over medium high heat. Add corned beef; cook for 1 to 2 minutes or until some of the juices have incorporated. Set aside.

2) Brush one side of 16 white bread slices with softened butter. Top a bread slice, buttered side down, with ¼ cup each corned beef, cheddar cheese, Monterey jack cheese and mozzarella cheese. Cover with another bread slice, buttered side up. Repeat to make more 7 sandwiches.

3) Heat a large, heavy bottomed frying pan until almost smoking. Grill 2 sandwiches until browned, about 1 to 1 ½ minutes on each side, pressing down sandwiches slightly with a turner. Repeat with remaining sandwiches. Serve immediately with store bought balsamic caramelized onion jam or tomato soup on the side, if desired.