If your family’s like ours, chances are there’s a couple of cans of corned beef stashed in your cupboard. In most Filipino households, corned beef is a pantry staple, together with sardines, SPAM and pork and beans for food emergencies. Recently, a new can has joined our pantry mix—Delimondo Corned Beef.
A premium corned beef conceptualized by Ms. Katrina Ponce-Enrile, Delimondo boasts of corned beef that large chunks that come off in wonderfully long, beefy threads. Cured in specially selected spices, the beef is packed in a thin, light stock instead of lard, making for a less greasy, less oily corned beef.
Delimondo comes in two variants–ranch style and chili and garlic. Both are packed with high quality beef that’s teeming with natural goodness, but the faint of heart must be warned; the chili and garlic variant packs a solid, fiery punch.
We like sautéing our corned beef in a little garlic and onion. I’m sure a lot of you guys do so as well. Because of the stock it’s packed in, it comes out saucy without being too oily. Even if you don’t add water, you get a nice flavorful sauce that’s great for pouring over steamed rice. I usually add one onion to one can, saving half to add after I take it off the heat, adding a sweet onion crunch to the tender beef. Perfection!
Leftovers lend itself well to recycling. I used leftover Chili and Garlic Corned Beef (sautéed in garlic and onion again) to a fresh tomato pasta and it was fantastic! The spicy beef contrasted nicely with the refreshing freshness of the tomato. Total win.
Delimondo uses premium cuts of beef. Pricing is premium, too, making it more expensive than local brands. Quality-wise though, you get what you pay for so it’s worth the price. Try it once and you’ll see why it’s a good addition to your pantry—even if it’s to sit side-by-side with your regular corned beef.