Name: Ginisang Corned Beef
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 300 g potatoes, peeled and diced; 1 Tbsp cooking oil; ¼ tsp ground black pepper, or to taste; Water, enough to partially cover the potatoes; Salt, to taste; 380 g canned corned beef; 4 cloves garlic, minced (about 20 g); 1 medium onion, sliced (about 80 g); Fried garlic, for topping (optional)

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Ingredients

For the Potatoes

300 g potatoes, peeled and diced
1 Tbsp cooking oil
¼ tsp ground black pepper, or to taste
Water, enough to partially cover the potatoes
Salt, to taste

For the Corned Beef

380 g canned corned beef
4 cloves garlic, minced (about 20 g)
1 medium onion, sliced (about 80 g)
Fried garlic, for topping (optional)

How to Make It

Place the diced potatoes in a pan and add enough water to partially cover them.
Simmer until the potatoes are almost tender but still hold their shape.
Let the remaining water evaporate completely. If the potatoes are nearly tender and plenty of water remains, carefully drain the excess.
Add 1 tablespoon of cooking oil and cook until the potatoes are lightly crisp and golden.
Season with salt and ground black pepper. Remove the potatoes from the pan and set aside.
Add the corned beef to the same pan. Cook until heated through and some of its fat begins to render.
Add the garlic and sauté briefly until fragrant.
Add the onion and cook until softened.
Return the potatoes to the pan and gently toss everything together.
Cook for another 1–2 minutes so the potatoes absorb some of the corned beef flavor without breaking apart.
Taste and adjust the seasoning as needed.
Top with fried garlic, if using, and serve with hot rice.

Kubo Tips

Simmer the potatoes until they are almost tender. Overcooking them at this stage can make them break apart later.
Let the water evaporate or drain it completely before adding oil so the potatoes can brown instead of steaming.
Canned corned beef brands differ in saltiness and fat content. Taste the finished dish before adding more salt.
Let some of the corned beef fat render before adding the garlic and onion. It becomes part of the cooking fat and adds flavor.
Return the potatoes near the end so they absorb the savory flavor while keeping their shape.
Fried garlic is optional but adds extra crunch and aroma.