If you've ever wanted to know how to make canned meat from scratch, I'm here to walk you through the process. It all starts with a brisket that is "curdled," which literally means candied, in a pickle with a spice mix and cooked until tender (watch the video and see)!
Ingredients
1 small potato, peeled and cubed
2 tablespoons olive oil
½ cup sweet corn kernels
2 tablespoons sofrito
2 cloves garlic
1 (8 ounces) can tomato sauce
1 teaspoon dried oregano
1 bay leaf
½ cup water
1 (12 ounces) can corned beef
salt and ground black pepper to taste
Directions
Step 1
Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
Step 2
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 the mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.
