This quick sinabawang corned beef turns canned corned beef, potato, and aromatics into a comforting saucy ulam.
25 minutes · Serves 3
Ingredients for Sinabawang Corned Beef
11.5 oz canned corned beef
1 yellow onion, chopped or sliced
1 potato, sliced
1/4 cup chopped parsley
2 cups water
2 cloves garlic, crushed and minced
3 tbsp cooking oil
Salt, to taste
Ground black pepper, to taste
How to cook Sinabawang Corned Beef
1.Heat the cooking oil in a pan over medium heat, then saute the garlic and onion until the onion is soft.
2.Add the corned beef and cook for 3 minutes, stirring to loosen and heat it evenly.
3.Add the potato and cook for 5 minutes, stirring occasionally so it absorbs flavor without sticking.
4.Pour in the water and bring to a boil, then lower the heat and simmer until the potato is tender and the liquid reduces by about half; add more water if you want it soupier.
5.Stir in half of the parsley, then season with salt and pepper.
6.Transfer to a serving bowl and top with the remaining parsley.
