Carne norte guisado

Tinned corned beef with the onions cooked down to sweetness first and the potatoes fried apart.

Beef. Not vegetarian — contains beef, fish sauce.

Ingredients

• 340 g tinned corned beef
• 2 potatoes, in 1 cm dice
• 2 onions, sliced thin
• 6 garlic cloves, chopped
• 2 tomatoes, chopped
• 1 tablespoon fish sauce
• 100 ml water
• 3 tablespoons oil
• 0.5 teaspoon black pepper
• 2 spring onions, sliced

Method

1. THE ONIONS GO FIRST AND GO FAR. Two onions, sliced thin, over a medium-low heat for 10 to 12 minutes until they are soft, golden and sweet. This is the only sweetness in the dish and tinned corned beef needs it: rushed in three minutes, the whole pan tastes of tin and salt.
2. Fry the potato dice separately in 1 tablespoon of the oil, 8 minutes, until gold and cooked through, and set them aside. In with everything else they either stay raw or break up into the beef.
3. Garlic in with the onions for the last 3 minutes of their cooking.
4. Tomatoes in, 5 minutes, pressed until they slump.
5. Corned beef in, broken up with the spoon, and fried for 4 minutes so some of it catches and browns rather than just warming through.
6. Water and fish sauce in, 3 minutes, to loosen it into something spoonable rather than dry.
7. Potatoes back in, folded through for 1 minute only.
8. Pepper and spring onion. Taste before adding salt -- there is already a great deal in the tin.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes