How to Make Delicious Corned Beef Filipino Style

Corned beef is a beloved staple in Filipino cuisine. Known as “karne norte” in Tagalog, it’s a versatile canned meat that’s great in ginisang corned beef, nilaga, sinigang, spaghetti, pandesal, and many other dishes. While you can eat corned beef straight from the can, cooking it elevates the flavor and transforms it into a tasty Filipino comfort food.

In this article I’ll explain how to make delicious corned beef two ways – ginisang style which is sauteed, and nilaga style which is boiled in broth. I’ll also share tips on choosing the best canned corned beef recipe customizations, and serving suggestions so you can enjoy this hearty Filipino dish anytime.

Tips for Choosing the Best Canned Corned Beef

I prefer using the chunky variety of corned beef for cooking. Through testing, I’ve found the best brands are:

• Martin Purefoods
• Palm
• Ox & Palm
• Argentina
• Delimondo

The chunky shreds hold their shape better when cooked compared to the fine shreds. This results in a nicer texture and appearance in the final dish

For top quality, check the ingredients and choose corned beef made from at least 80% real beef. This ensures you get plenty of meaty flavor in every bite.

How to Make Ginisang Corned Beef

Ginisang corned beef is a quick, easy, and tasty sautéed beef dish. Also called corned beef guisado, it’s delicious served with rice for breakfast, lunch, or dinner.

Ingredients:

• 2 tablespoons canola oil
• 1 large potato, peeled and diced
• 1 onion, peeled and chopped
• 2 cloves garlic, minced
• 1 (12 oz) can chunky corned beef
• 1/2 cup water
• Salt and pepper to taste

Instructions:

1. In a skillet over medium heat, add 2 tablespoons oil.
2. Cook the potatoes until lightly browned, about 2-3 minutes.
3. Add onion and garlic and cook for 2 minutes until softened.
4. Add the corned beef and water. Break up beef into smaller pieces using a spatula.
5. Bring to a boil then lower heat and simmer for 3-5 minutes until potatoes are fork tender.
6. Season with salt and pepper to taste.

This easy one-pan dish takes just 20 minutes start to finish. The potatoes soak up the corned beef flavors for an extra tasty sidekick.

Customizations

Jazz up your ginisang corned beef with any of these add-ins:

• Chopped cabbage or frozen peas – add during last 2-3 minutes of cooking
• Carrots, bell peppers, mushrooms – sauté with the onions
• Sliced green onions – garnish on top

You can also use leftover ginisang corned beef as filling for empanadas, omelets, sandwiches, and more. It keeps well refrigerated for 3-4 days.

How to Make Nilagang Corned Beef

Nilagang corned beef is the Filipino version of New England boiled dinner. Corned beef and cabbage are simmered in a light broth along with potatoes and carrots for a comforting soup meal.

Ingredients:

• 1 lb corned beef brisket
• 1 small head cabbage, cut into wedges
• 3 potatoes, peeled and quartered
• 3 carrots, peeled and sliced
• 1 onion, quartered
• 8 cups water
• 2-3 tablespoons fish sauce
• Salt and pepper to taste

Instructions:

1. In a large pot, combine corned beef, cabbage, potatoes, carrots and onion. Add water until ingredients are submerged.
2. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 1 hour, or until beef and veggies are tender.
3. Season with fish sauce, salt, and pepper. Adjust to taste.
4. Serve warm with steamed rice on the side.

The longer you simmer the nilaga, the more tender the beef will become while still retaining its juicy texture. Add some patis for a savory umami flavor boost.

Customizations

• Use more or less cabbage depending on preference.
• Substitute chayote, green beans, or bok choy for carrots.
• Add garlic, whole peppercorns, or bay leaves to the broth.
• Garnish bowls with sliced green onions.

Leftover nilagang corned beef makes an excellent sandwich filling or nacho topper too.

Serving Suggestions

Beyond the usual rice pairings, here are some tasty ways to serve your freshly cooked corned beef:

• Stuff it into pandesal or ciabatta rolls for hearty sandwiches.
• Top it over warm flour tortillas with coleslaw and salsa.
• Roll it up in egg rolls or lumpia wraps.
• Mix with mashed potatoes for corned beef croquettes.
• Combine with pasta noodles and cheese for Filipino-style corned beef mac and cheese.

No matter which recipe you try, I know you’ll agree ginisang and nilagang styles make some of the most mouthwatering corned beef dishes ever. Enjoy this classic Filipino comfort food!