During the recent floods caused by Typhoon Maring, the meat and fish in our refrigerator were rendered inedible. With the water level on the first floor of the house reaching knee-high, we had to turn off our electrical power—and with no electricity, the food spoiled faster than I had time to cook them.
That’s when I realized the value of having canned food at home. While we always try to cook food fresh from the market (with only one or two holding days in the fridge), there are times canned food comes to the rescue.
Assessing our pantry, I came across a few cans of Ox and Palm Corned Beef which we had bought weeks earlier. Hmmm, what can I do with it, I wondered.
When I mentioned this to my sister Cory, she said Ox and Palm Corned Beef is made in Australia and is actually distributed in the Philippines by a friend of hers. Indeed, when I opened the can, it reminded me of the corned beef my sister would cook for us for breakfast when we’re in Sydney.
Chunky and very juicy, Ox and Palm has just the right amount of fat to make the beef rich and flavorful—the way some corned beef aficionados like it.
The next time we’re in a food emergency situation such as the recent floods, I think I’ll sauté a can of this juicy corned beef in onion and garlic, the way my sister serves it. But in the meantime, here’s a recipe I developed for more leisurely days: corned beef patties with pineapple sauce.
It’s a novel way to serve this popular canned treat. The crisp coating complements the flavor and tender texture of the beef, while the syrupy pineapple sauce adds sweetness and zest.
Corned beef patties
- 1 can (326 g) Ox and Palm Corned Beef
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 tbsp flour for the corned beef mixture
- 1 large egg, lightly beaten
- 1-2 c flour for dredging the patties
- 1-2 c bread crumbs (see tips)
- 1 c cooking oil
In a mixing bowl, combine corned beef with chopped onion, garlic, 2 tbsp flour and beaten egg. Blend well. Shape into patties about two to three inches in diameter. Dredge each patty lightly with flour. Cover patties with bread crumbs.
In a frying pan, heat the cooking oil to medium. Fry the patties until golden brown on both sides (you may have to do this in batches). Remove the patties from the heat and drain on paper towels. Serve with the pineapple sauce (recipe follows).
Pineapple sauce:
- ½ c brown sugar
- 1 c unsweetened pineapple juice
- 1 c (227-g can) crushed pineapples (do not drain)
Combine the sugar, pineapple juice and crushed pineapples in a saucepan. Bring to a boil. Lower heat to a simmer and let simmer until the sauce becomes syrupy, stirring occasionally. Serve with the corned beef patties.
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Cook’s tips
Ox and Palm Corned Beef is available in S&R, Puregold Supermarkets, and in Royal Duty Free shops in Subic and Clark. For more information, visit facebook.com/oxandpalm.
For crispier patties, use panko or Japanese bread crumbs. These are available in the flour or bread sections of supermarkets.
When shaping the patties, dust your hands with flour to keep the meat from sticking to your fingers. Or, use disposable, clear plastic hand gloves.