Every time I feel pretty smug about myself, life has a way of reminding me that I am not all that.

I thought that it was strange at first, but learned to like and enjoy it after my first try. The idea might be odd, but there is no reason why I should not like it after the first try. In fact, it has a nice balanced flavor – which I thought was delicious. The sauce (or soup) of the corned beef help increase my appetite; it made me enjoy the dish better after pouring it over warm rice.
I should mention that this recipe is basic. While it has potato and onion, you can always add more ingredients into it – or perhaps use other ingredients to replace the other. For example, I got comments in the video that I posted in YouTube regarding the use of cabbage and tomato. It seems that quite a number of our friends make use of these ingredients when making sinabawang corned beef. You can use this recipe as a guide, but do not let it limit your options. Feel free to use other ingredients until you find out what works for you best
Sinabawang Corned Beef is a quick dish that you can make using a piece of corned beef in can. It involves cubed potato, and onion along with a couple cups of water to make it soupy. This dish is not as common as ginisang corned beef. I only knew about it when I was in high school because the school canteen serves this dish for lunch.

Try this Sinabawang Corned Beef Recipe. Let me know what you think.


  • Heat oil in a pan
  • Sauté garlic and onion until the texture gets soft
  • Add the corned beef. Stir and continue to cook for 3 minutes.
  • Slide the potato into the pan. Cook for 5 minutes while stirring once in a while.
  • Pour water. Let boil. Adjust the heat to low and then continue cooking until the liquid reduces to half.
  • Stir-in half the parsley. Note: you can add more water if you want your dish to be soupy.
  • Add salt and pepper to taste.
  • Transfer to a serving bowl. Top with remaining parsley.
  • Serve. Share and enjoy!

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