A friend handed me this gift, expressing sympathy for our collective loss of church keys in the canned seafood world. I’d be lying completely if I said I wasn’t thrilled to see that key clipped to the side of the tin. Do I love corned beef? Nope, not really. Will I enjoy opening this can? Oh hell yes.
(Only the cans packed in Uruguay, he told me, open the old-school way. Other Libby’s corned beef is now pop-top. I’ll take his word for it.)
by DreweyD
4 Comments
I like to warm up about half a tin in the microwave. This melts the fat. Then discard the fat, top with hot mashed potato and grated cheese and toast under the grill. It’s like a cheap riff on Shepherd’s / Cottage pie.
In some countries you’ll see overlapping recipes for canned corn beef (and pork) and canned sardines. They get added to stews and soups with similar spice and flavor profiles.
People wanted quick to prepare and shelf stable protein, and weren’t fussy about strong flavors and different textures.
So you got recipes like this from Jamaica
[https://ajamaicaexperience.com/jamaican-corned-beef-recipe/p](https://ajamaicaexperience.com/jamaican-corned-beef-recipe/p)
and this from The Phillipines
[https://kusinasecrets.com/ginisang-corned-beef-recipe/](https://kusinasecrets.com/ginisang-corned-beef-recipe/)
where people will just swap out canned fish if that’s what’s in the cupboard.
Slice it, fry it, and make sandwiches on toast with grape jelly and hot sauce.
Spam musubi is the only form in which I will partake, but the key is a gem. Maybe you could make it into a pendant or key fob.