Corned Beef: If I hadn’t grown up with it as a child, I would probably very well not like it. Not the real corned beef hear you, the way the Irish make it, whose sweet spice mix can be smelt throughout the house as it boils furiously away in a big pot. I’m talking about the canned stuff, the corned beef whose contents are about as indecipherable as the inside of a hotdog.
That’s the stuff I love.*
In Australia, I eat it incognito, scared I’ll disturb a friend with meat that’s nearly as purple as beetroot, or worse yet, pegged for liking things like SPAM, another canned good I can’t help but secretly enjoy.
(Damn you mother! Why did you have to set me on a path of loving suspect meat?)
In the Philippines however, it’s corn beef a plenty and I’m feeling liberated as hell. If I want it for breakfast, which is when it’s commonly eaten here, accompanied by garlic fried rice, I do. And with gusto! If, by chance, I want it when I come back late at night, perhaps a few wines under, I will. I’m all pride here! I even re-fry it or nuke it in the microwave so it’s extra crispy. Haven’t you ever heard of thrice-fried meat? I guess you’re not Filipino then.
Strolling down a supermarket aisle here, I realize however I’m still an outsider — these guys don’t just like corn beef, they LOVE IT. Never before have I seen an entire side of an aisle dedicated to just one product — anywhere. Although, the cheese section in France is impressive; but there we’re at least talking different varieties of cheese. As far as I know, corned beef comes in but one flavour: corned beef.
I saw an English guy once open a can and slice up it like a terrine — I didn’t have the heart to tell him it probably wasn’t what he thought. But then again, it is hard-to-miss, alarm bell bright in colour. And his smile did look suspiciously familiar… Perhaps he’d just come out of the closet too!
Here however, corned beef is prepared by first sautéing some onion and garlic, and in the case of my mum, tomato too, till it’s soft and sweet. Next, in goes the ‘meat’, coagulated fat and all. 5 minutes later, your corned beef, purple treat or whatever you want to call it is ready. And, trust me, it seriously can’t be beat.
Spoken, might I say, like a free woman.
* I actually love the other corned beef — equally. It’s simply difficult to put the two in the same category!
*** In a small rest house in Banaue, this was the first time I’d seen corned beef as a filling for an omelet. A little salty perhaps, but very satisfyingly fatty — just enough to undo all the hard work I’d done trekking that day!
{ 8 comments… read them below or add one }
Sounds like a very interesting boozy late night snack… I am not sold just yet but I am always game!!!
My mum used to make ham steaks and pineapple, which had tinned ham topped with pineapple and melted cheese. It’s one of the few salty/sweet combinations I’ve ever enjoyed, but it definitely falls into the category of suspect meat!
I admit I love corned beef too, especially fried with some egg and onion! Although looking at the nutritional info scares me somewhat! :P
I’ll admit that I can’t stand corned beef as a result of having to have it in sandwiches as a child. Maybe I should try the ‘real’ variety or even your tinned stuff and give it a 2nd chance…
sure i have self control to freeze them, but i will say that i am constantly eating frozen cookie pucks. Just because they are in the freezer, doesn’t stop me! Maybe if I had corned beef is less tempting ;)
I like corned beef. Not sure I’ve had it from a can though.
Ew you like the other kind of corned beef too?! Unbelieveable - I can barely swallow the stuff!
First the salt hits you, then its the crunchy but oh so delicious! succulent threads of corned beef encased by soft, creamy and yellow perfectly cooked scrambled eggs and dressed in a tangy tomato sauce…and then, accompanied by gems of sauteed garlic, onion and fried rice - God that was heaven for me. My mum made that, or with slices of lightly browned spam for breakfast
Thank you, I now feel liberated too.