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Filipinos love their food with garlic, onions, and tomato, and corned beef is no exception. Carne norte is an easy and savory option for brunch, dinner, or even a hangover. :) The proportions above are estimated, so feel free to adjust to taste. Since everything stews together, the ingredients don't need to be cut perfectly. We sometimes top our carne norte with an overeasy egg. Leftovers easily go into a toasted carne norte sandwich the next day.

One of us learned how to cook this in college while hovering over the stove on the phone with our mom. This dish was a big hit among college friends.
Ingredients
 canola oil
  onion1 half
diced
  garlic4 cloves
smashed and chopped
  corned beef1 can
  tomato2 whole
diced
 water 1/4 cup
 steamed rice
  green onions
sliced, optional
 Tabasco
optional

cookware

1
Kick off the rice cooker. Wash and cut all the produce. Crack open the can of corned beef.
2
Preheat a large saucepan over medium low heat. Add canola oil. When the oil is warm, toss in the onion and stir. Cook for about 5 minutes or until the onions are translucent.
3
Add the garlic and stir. Cook for about a minute.
4
Bump the heat up to medium. Add the corned beef and break it up with a sturdy wooden spoon. Stir and cook until heated through.
5
Stir in the diced tomatoes and add the water. Cover and simmer on low for about 20 minutes until the tomatoes have softened and released their juices. Stir occasionally so that it doesn't stick to the bottom of the pan. The mixture should be slightly soupy.
6
In a low bowl or equivalent, add a serving of white rice and top with the carne norte. Garnish with green onions and Tabasco, both optional. Cure your hangover (if applicable) and enjoy!
Source

Carmen Tolentino