Stewed Corned Beef (Corned Beef Guisado) is a hearty and simple dish made with canned corned beef, diced potatoes, and seasoned with sofrito. The corned beef has a creamy texture and is usually served with white rice, fried ripe plantains, and slices of avocado. Some individuals will also place a fried egg on top of Stewed Corned Beef. This savory dish can be prepared in a skillet or saucepan (caldero).
Food History!
Corned beef does not contain corn. The name refers to the size of the salt crystals, corn kernel size, that was applied to the meat to preserve it. This was the British dry-curing method to prevent the meat from spoiling. The same technique was used for the codfish imported to Puerto Rico by the British. Today, the canned corned beef is mainly brined – a wet cure. The meat, usually a brisket, is soaked for several days in a brine salt solution.
Opening the Canned Corned Beef!
The 12-ounce can of corned beef comes with a key attached on the side.
I like to peel off the label so I can see the metal tab and the metal strip when opening the can. Insert the metal tab into the slit of key.
Turn clockwise to wrap tightly around the key and continue turning until the metal strip is lifted from the can.
Once the metal strip is completely removed, lift the lid and place meat in a bowl. Be careful of the sharp edges around the lid, can, and metal strip.
I like to break down the meat with a fork before cooking it. This is optional.
Preparing the Oil-Based Sauce for the Stewed Corned Beef!
In a large skillet, pour 2 tablespoons of annatto oil and 2 tablespoons of sofrito made with culantro. Click on the links for Annatto Oil and Sofrito.
NOTE: If you do not have annatto oil, then use 2 tablespoons of extra virgin olive oil along with 2 to 3 teaspoons of paprika.
Add ½ teaspoon of minced garlic, 2 tablespoons of tomato sauce, 3 sprigs of chopped cilantro, and 1 teaspoon of Adobo salt free. Stir all the ingredients until well blended.
NOTE: I do not add salt to this dish since corned beef is high in sodium. This is optional.
Simmer for 2 minutes, stirring occasionally.
Stewing the Corned Beef!
Add the corned beef along with 2 ounces of water.
Coat the corned beef completely with the oil-based sauce and simmer for a few minutes – 2 to 3 minutes.
Since the corned beef will render some fat during cooking, I usually don’t add any more water unless I feel it is necessary.
NOTE: You can always add more oil or water to the Stewed Corned Beef, depending on the consistency that you prefer for this dish.
The last step is to add 1 medium size peeled potato, cut into cubes. Mix the cubes of potato into the corned beef mixture. Cover skillet with lid and simmer for 20 minutes or until the potatoes are tender, stirring occasionally.
After 20 minutes of simmering, check several pieces of potato for doneness. If the potato is tender and the corned beef has a creamy texture, then the Stewed Corned Beef is ready. If not, continue simmering.
Stewed Corned Beef!
The Stewed Corned Beef is usually served with fried ripe plantains (maduros), white rice, and slices of avocado. Some individuals will also place a fried egg over the Stewed Corned Beef!
Click on the button below to watch my YouTube video on How to Prepare Stewed Corned Beef (Corned Beef Guisado)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information.
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Stewed Corned Beef (Corned Beef Guisado)
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 6 Servings 1x
Description
Stewed Corned Beef is a hearty and simple dish made with canned corned beef, diced potatoes, and seasoned with sofrito. The corned beef has a creamy texture and is usually served with white rice, fried ripe plantains, and slices of avocado. Some individuals will also place a fried egg on top of Stewed Corned Beef. This savory dish can be prepared in a skillet or saucepan (caldero).
Ingredients
- 2 tablespoons annatto oil
- 2 tablespoons sofrito
- ½ teaspoon of minced garlic
- 2 tablespoons of tomato sauce
- 3 sprigs of chopped cilantro
- 1 teaspoon of Adobo salt free
- 1 can (12 ounces) corned beef
- 1 medium potato, peeled and cut into cubes
- 2 ounces water
Instructions
- Place all the ingredients except for the corned beef, potato and water into a large skillet. Stir until well blended and simmer for 2 minutes.
- Add the corned beef along with 2 ounces of water. Coat the corned beef with the oil-based sauce and simmer for several minutes, stirring occasionally.
- Incorporate the diced potatoes into the corned beef mixture. Cover skillet with lid and simmer for 20 minutes or until potatoes are tender.
- Check the potatoes for doneness before serving the stewed corned beef.
- The Stewed Corned Beef is usually served with fried ripe plantains (maduros), white rice, and slices of avocados.
Notes
If you do not have annatto oil, then use 2 tablespoons of extra virgin olive oil along with 2 to 3 teaspoons of paprika.
A link for annatto oil and sofrito is shared on this food blogging post.
- Category: Meat
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Puerto Rican Corned Beef, Stewed Corned Beef, Corned Beef Guisado
