Corned Beef

Latin / Iberian · serves 4 · about 56 minutes

From the Iberia kitchen — dinner, lunch, built around what Gustavo keeps on the shelf.

Add Ingredients to Cart  →

Ingredients

• 2 cans Iberia Corned Beef
• 1 tsp Iberia Organic Extra Virgin Olive Oil
• 1 tsp Iberia Minced Garlic
• 1 packet Iberia Sazón With Coriander And Annatto
• to taste Iberia Jasmine Rice, for serving
• 2 tbsp water
• 2 small potatoes, peeled and diced
• to taste ¼–½ cup corn kernels, optional
• to taste Salt, to taste

Method

1. Heat Iberia Organic Extra Virgin Olive Oil in a large pan over medium heat.
2. Add Iberia Sofrito, Iberia Minced Garlic, Iberia Oregano, Iberia Sazón With Coriander And Annatto, and Iberia Tomato Sauce. Stir and cook until fragrant.
3. Add Iberia Corned Beef and break it up gently with a spoon.
4. Stir in potatoes, corn if using, and water.
5. Cover and cook until the potatoes are tender and everything is well combined.
6. Taste and adjust salt if needed.
7. Serve hot with Iberia Jasmine Rice.

Add Ingredients to Cart  →

Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.