Chamorros love canned corned beef! It’s called Latan Kåtne (canned meat) in Chamorro. Corned beef can be prepared many different ways, depending on the ingredients you have on hand.
I love to gisa (in Chamorro, this means to stir fry) corned beef with onions, garlic, and eggplant. For another variation, try adding cabbage or fresh green beans. My dad used to grow winged beans–this is delicious with corned beef too. The options are virtually endless!
This is a photo of winged beans, in case you’ve never heard of them before. Just slice them into small pieces and saute them with a can or two of corned beef; add some onions and garlic and you’ve got yourself a yummy meal. Serve with hot white rice, of course. 🙂
My recipe below calls for canned corn with tomato sauce. A slight variation to this is to omit the tomato sauce entirely (follow the directions below, and omit the part where you pour in the tomato sauce). My husband actually prefers it this way, without the tomato sauce.
Either way you make it–with or without tomato sauce–it’s delicious.
Give my recipe a try. I think you’ll like it. 🙂
Corned Beef with Corn and Tomato Sauce
- 2 cans corned beef
- 1 medium onion, thinly sliced
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 2 cans whole kernel corn (15.25 oz. each), drained
- 2 small cans tomato sauce (8 oz. each)
To make it easier to open, pierce the top of the corned beef can. *Make sure to rinse the top of the can first — there can be lots of dirt or dust on it from sitting on the grocery store shelf.
Place the corned beef into a medium sized skillet; sauté over medium high heat.
Add the onions to the skillet.
Add the garlic powder and black pepper. Cook for about 5 minutes, or until the onions are translucent.
Add the corn. Stir to combine.
Pour in the tomato sauce.
Stir to combine, then cook for a couple of minutes, just to heat the sauce and corn.
Serve with hot white rice. ENJOY!