Corned Corned Beef
It’s been awhile since I posted a recipe. Sorry about that, guess the holidays caught up with me.
Anyway, here it is, a favorite of my hubby; a twist from the regular corned beef. I remember tasting it in one of the gatherings that we attended, and he liked it. So here it is, enjoy!
Ingredients
1 can 340g Corned Beef, we prefer Samba because of its texture and has less fat
1 can Kernel Corn, any brand will do as long as the kernels are soft
1 onion, medium size, sliced
1 tbsp garlic, minced
Butter for sautéing
How to do it
- Melt butter in the pan.
- Sauté the onions and garlic. TIP: Put in the onions first, sauté until translucent then add the garlic next as it burns easily.
- Pour in half of the kernel corn, set the juice aside (you can add more corn, depending on your preference) and simmer it.
- Pour in the corned beef, stir and simmer it again for five minutes.
- If you prefer it with sauce, add some of the kernel corn juice, depending on how ‘soup-y’ you want it to be. You may use water but the corn juice makes it tastier.
- Simmer it again for a minute or two.
- Turn off the heat and serve hot.
So what do I do with the remaining half of the kernel corn? I keep it in the fridge (drained) and save it for my afternoon snacks. Of course sautéed in butter again!