This recipe is my favorite and is quick and excellent. In this recipe, the heated steak and chilled salad make the ideal pairing! The salad can be prepared anyway you choose. Jicama is added for crunch.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- 1 small potato, peeled and cubed
- 2 tablespoons olive oil
- ½ cup sweet corn kernels
- 2 tablespoons sofrito
- 2 cloves garlic
- 1 (8 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 large bay leaf
- ½ cup water
- 1 (12 ounce) can corned beef
- salt and ground black pepper to taste
Instructions
- Bring a small pot of water to a boil. Add potato and cook, uncovered, until slightly tender, about 5 minutes. Drain.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes.
- Add water and bring to a boil. Reduce the heat to medium-low and stir in corned beef; cook until heated through, 6 to 8 minutes.
- You can use canola oil instead of olive oil. Feel free to use your favorite ingredients instead of what’s listed, such as mixed vegetables for the corn. Instead of cubed potatoes, you can fry French fries and add them at the end.
- You should be able to find sofrito in your grocery store. If not, make a batch at home with your food processor. Blend (in batches) 2 onions, 1/2 pound sweet peppers, 1/2 bunch cilantro, 1/2 cup olive oil, 1/2 cup pimento-stuffed olives, 1 Cubanelle pepper (or green bell pepper), 1/2 head peeled garlic, 2 tablespoons roasted red peppers, 3 recao (culantro) leaves, 2 teaspoons dried oregano, 1 teaspoon capers (optional), 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper. If you don’t have all the ingredients, don’t sweat it! Just use olive oil, onion, garlic, and peppers with whatever other ingredients you might have.
Nutrition Facts
| Calories | 354 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 3 g |
| Protein | 26 g |
| Saturated Fat | 6 g |
| Sodium | 1269 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Very good
This is an excellent and very filling dinner. I followed the instructions other than adding more veggies (bigger potato, diced carrots, an onion, and a can of tomatos/corn/okra) and extra sofrito as a taste preference. I don’t care for canned corned beef, but it sort of melts into the sauce. One could easily add more veggies, chicken, beef, simple and quick. I didn’t bother to pre cook the potato, I just sauteed it with the onion and carrot and the potatos finished cooking in the sauce. This made about three and a half standard soup bowls worth. Tonight I’ll add beef and more sauteed veggies yo stretch it into another meal. Thank you for sharing!
Delicious just as the recipe indicates but you can add whatever you have available and serve over fluffy white rice! yummm!
I use white wine instead of water.
Really quite nice. I didn’t have sofrito but onions and garlic worked great suated together.
Good base and tasty. I replaced the potato with sweet potato. Also served with corn frituras and omitted the corn from the stew.
I was looking for this can corn beef recipe for some time , this recipe tasted just like moms. Loved it
Easy
Yours is Pretty Good! I am always looking for new ways to cook canned corned beef. I usually tweak it a bit by omitting the potatoes and corn and adding in fried sweet plantanos, 1/2 cup of ketchup, 1 Sazon packet and a teaspoon of Adobo. The bananas adds a little sweetness to the savory/saltiness and when put this over white rice. Yummy! This is one of my favorite Spanish dishes.
I absolutley love this recipe. although of course I add extra sorito (personal taste), this recipe is similar to my own family recipe. love it!