Like spam (the canned meat, not the Internet nuisance), corned beef has its devotees.  Some people consider themselves corned beef connoisseurs, delighting in comparing the different brands on the market.

And there are differences among them, even if they call themselves by the same name. Some corned beef may be meatier, for instance, while others may have more fat, or a saltier seasoning.

To corned beef connoisseurs, the differences are significant and they can tell you in a heartbeat why they prefer a particular brand to others.

While I am far from being such a connoisseur, I must admit that I like occasionally to binge on corned beef. For me, it’s one of those guilty pleasures that I allow myself now and then—when I’m too tired to cook, for instance, or when it’s late at night and I’ve just come from a trip and cooking a whole meal would be too much trouble.

Because it’s already cooked, I’d sometimes just stuff the corned beef in a pan de sal bun, with a slice of tomato and  chopped onions.

But just when I thought I’ve tried almost all corned beef brands, my friend Milette Orosa told me about Ox & Palm, an Australian brand of corned beef that her company, Galleon Trading International, has brought to the Philippine market.

Facebook has been abuzz lately about this brand (after all, corned beef is comfort food for many Filipinos). Maybe it’s because in such a short time, its distributor, Philippine Wine Merchants, headed by Raymond Lim Joseph and marketing dynamo Dawn Ignacio, has managed to makes its presence strongly felt in major supermarkets and convenience stores.

“We’re really pleased to have PWM come on board as our local distributor,” says Galleon Trade director Mark Orosa Uy.

Packed in trapezoid-shaped cans and in smaller round cans, Ox and Palm is a chunky style of corned beef, with just enough fat to keep the meat juicy and tasty.

I’ll bet connoisseurs will now have a field day trying this brand. As for me, thanks to the tip from my friend Milette, I’ve been hoarding cans of it these past few weeks and giving it to friends as my “pasalubong” from Australia.

Here’s an easy recipe I developed for DIY readers using Ox & Palm corned beef.

Hearty and comforting, it’s somewhat like Shepherd’s Pie, except it uses corned beef in place of ground beef. The mashed potato topping is the perfect complement to the robust taste of the corned beef.

Corned beef pie

6 large potatoes, peeled

Water, for boiling potatoes

½   c butter

Salt, to taste

2  tbsp cooking oil

1  large onion, diced

1  large green pepper, diced

1  large tomato, diced

3-4  cloves, garlic, chopped

2  large cans (326 grams each) Ox & Palm corned beef

To serve:

Sour cream (optional)

In a large pan, boil the potatoes in water until tender.  Transfer to a mixing bowl and mash the potatoes with a potato masher or with a fork. Mix in the butter and season to taste with salt. Set aside.

Preheat the oven to 375 ºF (190ºC). In a skillet, heat the cooking oil and sauté the onions, green peppers and tomatoes until softened. Add the garlic and sauté about one minute. Flake the corned beef with a fork to separate the meat. Add to the skillet and continue sautéing until the corned beef becomes slightly firm.

Spread the mixture in an 8” x 8” or similar size baking dish.  Top with the mashed potatoes, spreading evenly. Bake in the preheated oven for 15 to 20 minutes or until bubbly.

This can be served with rice or with soft tortilla. If desired, serve sour cream on the side.

Cook’s Tips

One stick of butter (100 g) is equivalent to ½ cup.

You can use either two large cans (326 g each) of Ox & Palm corned beef or three small cans (200 g each).