Every time I feel pretty smug about myself, life has a way of reminding me that I am not all that.
During the last few days leading up to our Las Vegas trip, G and I lived on canned goods~chili beans for him and corned beef for me. A contractor was scheduled to replace the carpet with wood flooring and repaint the whole downstairs area of the condo while we were on vacation and we had to move all the living/dining room furniture and kitchen appliances to the garage to facilitate the mini renovation. I don’t mind the occasional ginisang corned beef but after five successive meals of the same dish, I was ready to take the can to the next level. I’ve always enjoyed New England boiled dinner so I thought, why not transform my next canned corned beef into a nilaga? Oh my, the corned beef nilaga I made for lunch was so simple and quick to make yet was very filling and flavorful. What a delicious way to reinvent the wheel, I thought. I was so proud of myself I almost broke my shoulder trying to give myself a pat on the back. Then, of course, Google came raining on my parade. As the below online search shows, I ain’t the only genius in town. Not only did they think of using canned corned beef in nilaga first, they’ve done it better. I mean, sinigang na corned beef? Can’t wait to give that a try!
Corned Beef Nilaga
- 4 cups water
- 1 tablespoon beef base or 1 piece beef bouillon
- 1 small onion peeled and quartered
- 1/2 teaspoon pepper corns crushed
- 1 large potato peeled and cut into cubes
- 5 to 6 green beans ends trimmed
- 1 12 ounces can corned beef, chunky-style
- 1/2 cabbage quartered
- salt and pepper to taste
- In a pot over medium heat, combine water, beef base, onion and pepper corns. Bring to a boil, stirring until beef base is dissolved.
- Add potatoes and cook until tender. Add green beans and cook until half-cooked. Add corned beef and cabbage. With back of spoon, break corned beef into desired pieces. Continue to cook until beef is heated through and vegetables are tender yet crisp. Season with salt and pepper to taste. Serve hot.