How the World Eats Corned Beef | Indonesia, USA, Bahamas, Australia, Wales, Philippines, Puerto Rico
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- Опубліковано 17 тра 2024
- Thank you to Wondrium for partnering with me on this video! To get a a free trail click here:
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Thank you to everyone who submitted a video for this corned beef episode: Serena, Meralis, Bethan, Tia, Elena and Giselle.
The artist is Adam Scales, you can check out his work here:
www.invisiblelenses.com
/ invisiblelensphotography
Recipes I followed:
Indonesian Internet: www.kimchiandbeans.com/2020/05... ( @Maria and Nabol - Kimchi & Beans )
USA Fritters:
Boil diced potato and keep some water when they are done. In a frying pan. with some butter add 2 chopped green onions, chopped garlic and diced corned beef. Cook until crispy.
Add the potato and stir. Add a bit of the reserved liquid.
Prepare pancake batter per package instructions. Add the corned beef hash and put in the fridge for at least 1/2 hour (can do overnight!).
Fry pancakes with a bit of oil until golden brown. Serve with ketchup or yogurt, OR yogurt mixed with horseradish!
Bahamian Fire Engine: thebitchinkitchin.blogspot.com...
Australia Baked Macaroni:
Nanna Barbara’s Baked Macaroni
Ingredients
1 x 500g/1lbs bag of tube pasta (nan likes penne, I like rigatoni, so choose your favourite but it must be a tube style)
1 x medium sized brown onion
1 x tin of corned beef
1 x cup of water
1 x 500g jar of tomato paste (use less if you prefer)
1 x desert spoon (or to taste) of mild curry powder*
4 x eggs
100g grated parmesan cheese**
salt to taste
Cooking Instructions
1. Bring a large pot of salted water to boil to cook pasta
2. Pre-heat fan forced oven to 180C/350F
3. While the pasta is cooking, dice the onion and sauté until soft
4. Chop corned beef into small blocks and add to the onion, then add water and break up the blocks to soften
5. Add tomato paste, curry powder and salt to the corned beef mixture and stir to combine
6. When the pasta is done cooking, drain and transfer to a large baking dish
7. Pour over the corned beef sauce and mix to coat all the pasta
8. In a small bowl whisk the eggs with half the parmesan cheese, then pour over the pasta and mix to combine
9. Sprinkle the rest of the cheese over the top of the pasta and bake until brown and crispy
10. Enjoy!
Welsh Rissoles: thelatestsupper.uk/recipe/them...
Filipino Cornsilog: panlasangpinoy.com/corned-bee...
Puerto Rican Plantain Canoes: • Canoas de Amarillos Re... ( @SABOR with Love )
00:00 Intro
00:50 Artist of the day: Adam Scales
01:19 Making Indonesian Internet
02:56 Eating Internet
04:19 Making American Corned Beef Fritters
06:26 Eating Fritters
07:56 Making Bahamian Fire Engine
09:28 Eating Fire Engine
11:10 Making Australian Baked Macaroni
13:07 Eating Baked Macaroni
15:11 Wondrium Ad Break
16:21 Making Welsh Rissoles
18:53 Eating Rissoles
20:33 Making Filipino Cornsilog
22:05 Trying Cornsilog
23:56 Making Puerto Rican Plantain Canoes
25:52 Trying Plantain Canoes
27:50 Final Thoughts on Canned Corned Beef
________________________
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Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156
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Support me on Patreon: / beryl
Thanks for the opportunity to represent my country 😊, great video
Thank you so much for sharing!!! This was my first time have cuisine from the Bahamas and it was AMAZING!
That's a good idea--i want to incorporate seafood into my diet.
Good job Serena
By the way. That is not why it is called fire engine.
Korea food
So my husband and I just watched this and all he did was look at me and say "Yes, that." So, I am going to the store? I have no clue which one he was referring to so I guess I'll just get the stuff to make all of them. He did the same with the noodle episode and I literally got all of the ingredients to make everything you made and prepared all of them. It was a really fun experience, so thank you for helping facilitate that.
Oh my gosh I love that! Let me know which you try!!
@@BerylShereshewsky I was going to exactly like last time and try them all over the course of the weekend. I'll keep you posted. I really love this show, so, again, thank you for helping me get both some needed culinary diversity and a great deal of enjoyment. You're the best!
We need updates on this on each cuisine
@@TravisVane yessss absolutely omg
Woo, go you!
Tip for opening corned beef: take the key off the loop and rehook it so that the larger part of the key is facing the bottom of the can, and is mostly hanging off. Turn the key around the can, and the aluminum should peel like a scroll. Hope that helps 🙏🏾🇯🇲
I noticed that when she was using the key I was like..."it's upside down!"
Yep, i used to love opening the can of corned beef for my mom.
I think she did an excellent job of it, I watched it three times giggling and then my wife watched it and her facial expressions had me rolling on the floor. We were both like wtf but glad she kept it in the vid
1:40 She showed and pointed at the instructions, but decided not to follow them.
I was going to comment the same thing. She figured out how to get it out so all is good, but her attempts to open it really made me laugh and cringe at the same time. 😂
Indonesia always produces the best food man! I'm really gonna try the Internet and eat it with lots of Nasi Goreng! Lots of love from your neighbor, 🇵🇭🇵🇭.
we are basically the same race just different country coz of colonization maphilindo(malaysia philippines and indonesia) should be one country
I was born Filipino but spent most of my life in the US. However, my mom introduced me to this as a kid and I've been hooked ever since. Imagine my surprise towards the conrned beef hate that came from my American friends. I don't know, man. It's not cool to hate something that we know nothing about. Thank you, Beryl. A great video in more ways than just food.
@@ERRATAS0234they're still Filipino??
@@ERRATAS0234 damn fuck that shit does that mean I'm not Filipino??? Grew up in the middle east man livin in ph now
@@ERRATAS0234 of course I speak our language but to call another person who grew up in a diff country and assume you know their life and how they lived and say they're not a Filipino just bec of that don't you think it's demeaning? Filipino-Americans exist, they could be half anything and still be Filipino regardless of not knowing the culture and the language.
@@ERRATAS0234 that sounds like a lot of bs oof
@@ERRATAS0234 e bakit naman kasi nagagalit ka may sarili ka namang buhay bat nangengealam ka sa iba nagshare lang siya kaunti about sa buhay niya tapos ikaw nagaassume agad kala mo alam mo lahat, at bakit ka nooffend so what if theyre Filipino growing up abroad? Anong pake mo?
I love how you feature a lot of Filipino dishes. Filipino food is so much more than just lumpia and adobo. I mean, our food was influenced by a lot, Chinese, Japanese, Indonesian and Malaysian, Spanish and Portuguese and America! So expect a lot of dishes that are much more flavorful than lumpia and adobo! Hopefully someone will introduce you to the dishes from the Southern part of the Philippines. There were places in Mindanao that were not occupied by the Spanish and Americans, so their dishes are very different from those who were occupied.
I really appreciate that. And I totally agree as an American before I started this channel I knew so little about Filipino food and I’ve fallen in love!
Aha, is that why you can only find durians enjoyed in the south?😄
@@psoon04286 probably! The southern tip of the Philippines is super close to the Island of Borneo. A lot of dishes around that area has a lot of Malaysian and Indonesian influence.
@@BerylShereshewsky filipino food is typically known to have similarities with Spanish food. Lechon, adobo, paella and chorizo for example. But there are a lot of Muslim Filipinos in the southern part of the Philippines so we don’t eat a lot of Filipino-Spanish food coz its typically made with pork. Since our area is close to Borneo Island, our food is more influenced by Malaysian and Indonesian flavors. It’s just sad coz a lot of Filipinos from other parts of the country doesn’t even know this kinds of dishes exist!
@@kazmato I agree. I only got to eat southern Filipino food from a vendor who sells halal foods. I never thought we have those until then. Some ingredients they said was hard to find here in NCR that's why it is hard to make
As a Filipino, I've never heard someone who says cornbeef is "disgusting" lol. If you have Purefoods cornedbeef, that means you're rich. XD
Purefoods is still cheap. Try buying the most expensive (I think) and probably the best local corned beef "Delimondo". I can't remember the price but I know it is twice the price of Purefoods and cost more than Highlands (this is also expensive).
@@yellow_maiden Delimondo is Henry Sy level rich
@@yellow_maiden or Highlands Gold. But they tastes almost the same. Delimondo tastes the best! 👌🏻
@@yellow_maiden Delimondo is more expensive than Purefoods, but their difference is only 14 pesos. So, it's not twice the price.
delimondo is about 90 pesos. and the owner of that cornbeef company is enrile. so enjoy dlimondo from the north ph
The lady talking about the corned beef fritters was so nostalgic about it that I almost cried, even though she didn't. Lol
Lovely, sweet memories of mom's cooking....🥰
Yum! You’re making me teary, mums corned beef fritters.
I decided to make all of the dishes and have a corned beef party with my family! My son made corned beef musubi. What a fun time and so many ways to enjoy canned corn beef! I even got a great panoramic photo of the counter filled with dishes.
Shelf-stable meats remind me of the struggle: war, reservations, food stamps, etc. I really need to change that perspective. Those foods got me through hard times and I'm grateful to them. Thank you for making me rethink canned meat.
Cornsilog is my go to when I'm in the Philippines! The best is to pile everything on the rice and get the runny egg all over the place! Garlic rice is incredible and in spite of my attempts to make it at home, I can't figure out how to do it! I told my friend the next time we are there I was just going to camp out in the kitchen with his mom and learn how to make all the good food!
There are four ingredients in garlic rice: a neutral oil, leftover rice, garlic, and salt. Don't add anything else. It's peasant food, which means if you try to make it fancier you'll only fuck it up.
Make the rice the night before. It should be a little on the dry side but not so dry that you wouldn't eat it with your dinner. Chuck the leftovers in the fridge. The rest of the process happens the next day.
The ratio of garlic to rice is important. I go with a whole head of garlic for every 2 cups of rice.
The way you cut your garlic will make a difference in how forgiving the rest of the process will be. I like to halve the cloves lengthways and then julienne.
Get your oil hot in your cooking utensil. I use a wok but it's not the end of the world if you don't have one. Use medium heat to start with so you don't obliterate your garlic.
Go in with 80% of your garlic. Salt it a bit. Wait until it gets a bit of colour but not too much.
Add your rice and salt more liberally. Don't move it around. Just add the rice and leave it alone for a minute or two. Use the time to wash your chopping board or whatever.
Come back to the rice, toss it around a bit, add the rest of your garlic and a bit more salt. Heat down and toss it around a bit more and it's basically ready.
@@uberdice you are an absolute angel!! I think what I messed up was I just simply didn't use enough garlic!!
@@tabsamnic *The above comment is absolutely correct but also, make sure you wait til the garlic is golden brown on the pan before you add the rice. If it's still yellow-ish, its still raw and youre going to make your garlic rice taste disgusting. If it's dark brown then youve over cooked it, so do not take your eyes off the pan when you're cooking. Wait til it's golden brown in color before adding in the rice. You'll thank me later.* 😊
Also, buttered garlic rice isn't terrible. It's just as good as regular garlic rice. That's sometimes served at Japanese restaurants (the teppanyaki style) so that's worth trying out as well. Just use butter instead of vegetable oil and you're good to go.
@@tabsamnic in addition to his advice. Use coarse salt on the fried rice. It's just better than fine salt for this application.
My wife LOVES canned corned beef. She actually had some yesterday morning, for breakfast... one of the many cans I stuck in her Christmas stocking last year. Haha.
I am saving these recipes! We are both foodies, cuz food is delicious and one of the easiest ways to connect culturally. I'm ready to blow her mind! :)
This is such a wholesome video and so nice to see Wales represented 🏴🏴🏴 I'm also from the UK and we have a family recipe for Stuffed Marrow.... The stuffing is a corned beef hash with potato, carrot and sage. The marrow (massive courgette) is deseeded, sliced, stuffed with the hash and baked in the oven. I think the marrow counters the salty fattiness of the beef. We only eat it once a year in the autumn, when marrow is in season. This makes it extra special!
In the Philippines, it's an almost everyday food for a whole-day breakfast and we rate them per brand for texture and taste. We eat canned things so much and in some parts of the country, some people treat them as food for rich people. I think we relied on them because our country experiences different disasters and because convenience we got them. Also, canned corned beef is a staple with our balikbayan boxes from our overseas Filipino workers
It's the convenience. You can get canned corned beef or carne norte and fresh eggs at most sari-sari stores so you don't have to go out to a market to buy the ingredients for a low-cost meal.
Agree
Could you make a “how the world eats fish”? I really love fish and seafood :D . Great video as always :)
I would even suggest "How the world eats crabs" and do episodes on different types of fish & shellfish
Yes! I was waiting for the fish balls in the meatball ep. I'd love for her to do fresh, or whole ,fish. (As she's done a bunch of canned before).
@@annalouiseplease We're just rolling up on the best season for crabbing out here on the West coast!! My traps are weighted, bait bags are baited -- Time to catch some of the Ocean's tastiest offerings!! 🦀
Yessss please!
Yes please for seafood ANY KIND!!! I absolutely love seafood, maybe on most popular seafood in people's region or a series on specific seafood: Salmon, tuna, mackrel, sardines, lobster etc
Hi Beryl, the next time you make Indomie Goreng, when you boil the noodle, you can add 1 table spoon of rice flour. That is the key of the street food vendor in Indonesia to enhance the flavour of the noodles.
YAY!!
I was devastated when Little Big Story closed. By chance I found this today not realising this is your new channel until Tia from Australia said that she’s from Kulin Nation.
We’ve only started including our First Nation to our addresses recently and it hit me that this video is new.
Also, the Welsh Rissoles I learnt to make from my Indonesian Mum.
"Internet" is an Indonesian🇮🇩 abbreviation of:
In: Indomie (Instant noodle brand)
Ter: Telur (Egg)
Net: Kornet (Corned Beef, but that's we call 'em here😁)
Glad you like it, Berryl!
I'm not really a fan of corned beef 😅
Keep it up with the great videos!!✊🏼🔥
Nice hahaha btw is indomie an Indonesian brand? Cause the president commissioner of indomie is a Filipino
@@pasta... of course, it's INDOmie 😁👌🏼
@@pasta... thats so funny😂 how can from PH 🤣 INDOmie (INDO = INDONESIA,MIE = NOODLE)
@@pasta... its the commissioner of Indofood (company that produces Indomie and many other Indonesian food products) that is a Filipino, i think you got the two confused
I love Indomie. (PH❤️)
Thank you Beryl, for giving me a piece of home away from home. I’m an Indonesian born, living in NZ and my culture/cuisine hasn’t imprinted here as I’d wish it would, so I am forever pining for a taste of Indonesia or a slice of home. Your videos make me laugh, cry, drool, inspired and truly humbled all in one haha. I love Culture, i love learning and experiencing everything through you! I love how you showcase People, places and food with so much love and respect. Thank you!!!
Apa Kabar, from a fellow cultural explorer. Filipino from Texas! =)
Hey, salam dari Indonesia ya, semoga kamu sehat dan bahagia selalu
Whoo NZ! I grew up in Wellington. True about the cuisine over there. It's more Indian or Thai or Chinese that you find in most places.
Kia ora! I’m a kiwi and Beryl fan too 👋🙂
If you’re in Auckland I’ve been ordering from this instagram home business Warung Kerol! They’re yummy!
I love this idea of sharing how different cultures enjoy the same type of foods ❤️ I’m Filipino so this made me happy
I grew up (South Carolina, US) eating canned meats. Vienna sausages with mustard on saltines, corned beef hash with eggs or on a sandwich, spam in all the things. I am so glad you are diving into canned meats as it is what my family could afford at the time and my mom always made it tasty.
My husbands Filipino family loves corned beef fried (crumbled) with a bag of frozen peas and carrots. Serve over rice. It’s delicious and the perfect struggle meal:)
Oh cool
Yes you can add the frozen vegetables for fried rice too
My Jamaican family would boil white rice with frozen mixed veggies and cook the corned beef similar to the Bahamian preparation. The most common way is to add cabbage to the corned beef and eat it with steamed white rice. SO GOOD!
Hello 👋 how are you doing today
Love corned beef particularly now that they( the manufacturer) have come up with low Salt corned beef!
As a Puerto Rican, I appreciate your comment about the existing food narrative. The people of the Caribbean have done so much with foods such as corned beef and SPAM, out of necessity, and elevated those foods to true cuisine.
Dont forget salchichas 🇵🇷
(Vienna sausages for those who dont know)
Beryl, in Puerto Rico we eat a lot of corned beef and it almost always is first cooked and then mixed to make different dishes. The way we cook it, as you probably saw in the recipe you followed video, is a stew very similar to the one from Bahamas, but without the hot pepper. Some people put tomato sauce, some tomato paste and others ketchup, I use a combination of them. Then we eat them with fried rice, prepare canoas, stuff alcapurrias( a local fritter) stuff it inside mashed potato and fry it(very similar to the Wales fritter), or even use it as a substitute of meat in lasagnas, piñon or pastelon(both local casseroles made with ripe plaintain.
I'm American, but Hawaiian born (not ethnically hawaiian though, so its a toss up on taste) so I've been all up in the canned meat. Corned beef hash (hormel) in a can was a number one breakfast food item for me growing up. Loved it, my mom loves it. Now I love it in a can, done actually (homemade), but my favorite version of corned beef hash comes from a restaurant chain in my state, Peg's.
Peg’s? What island is this on?
So with the corned beef... you needed to flip the "key" around 180 degrees before you started to peel open the can with it - this way the head of the key sticks out beyond the end of the can and you can turn the key freely! You were so close.. yet so far!
Edit: looks like maybe you figured it out by the time you got to the rissoles! :)
I was wondering who was going to tell her. Lol
I was literally yelling at her on screen and pantomiming how the key should go the other way. 💗
Whenever you have canned foods that are tightly packed in a can like corned beef:
Get a napkin
Turn the can upside down
Take the pointy end of a bottle opener or use the can opener to puncture a small hole under the bottom of the can
Hold the napkin on the bottom of the can then flip it right side up then use your can opener to open the top of the can like normal.
The hole in the bottom releases the pressure in the can and makes the contents much easier to take out of the can.
Yep. OTOH, watching those attempts at opening the can was pretty entertaining. Reminded me of a Mr Bean episode. 🤣
Was gonna say the same thing! It's a learning experience. I opened the can the wrong way at first, too
The "fire engine" is prepared differently by household in the Bahamas🇧🇸. Some people prepare it similar to how you did but they cut the peppers and onions smaller, add some tomatoes and a little water to let the corn beef steam or simmer a bit. Some add cabbage and/or ripe plantains in it as well. When I make it for breakfast I prefer it with yellow grits to white grits.
Don't forget the potatoe or carrots (or both) I actually like it all the different ways
It looks like something that is eaten right across the Caribbean.
Some people add potatoes
I just tried the "Fire Engine style corned beef", and it was awesome on flour tortillas with some red chili crisp oil! Enjoy your videos and your recipes from different cultures, cool format to expand our world view and appreciation of different cultures from a perspective that involves taste and flavor. Great work!
thank you so much for the opportunity to be in this video! i’m glad you enjoyed my nan’s baked macaroni 🥰
"I don't want any of those high sodium comments" is the theme of my life. Love a savory-food-loving gal! 🤗❤️
Watching this while eating Jamaican corned beef and cabbage. I got into corned beef and spam during the pandemic. Seeing the spam fried rice encouraged me to incorporate the canned food into other dishes like noodles or rice.
Sauteed cabbage with corned beef is an existing dish in the Philippines too. 😀
Not all of us will get a chance to see the world, but thanks to you, and all the wonderful people who shared their recipes, we can taste it. Thank you all, for sharing your recipes and stories, with everyone. I thoroughly enjoy hearing everyone's stories about their dish, while watching Beryl cook it.
"one more bite" " that's the anthem"...nice line Beryl. Sounds like corned beef is now on your favorite food list. xoxoMOM
This episode especially pulls at my heartstrings. So many people saying how these meals make them feel like moms hugging them. Isn’t that what good food is about? Making you feel loved and cared for. I love it 🥰
Hello 👋 how are you doing today
😭😭
What a coincidence that this vid will be in my feed while I'm eating corned beef 😂 #Philippines
I cooked the Australia-Maltese corned beef macaroni and cheese. It was really good. My wife usually doesn’t like Mac & Cheese, but she approves this recipe. I’m thrilled because I have always liked the American traditional recipe as well as Mac & Cheese with shrimp, lobster, and crab. I love all pasta dishes.
Midwesterner’s daughter here: I was so excited to see the title of this episode. Every Christmas, my dad made Campbell’s canned corned beef hash sliced and broiled, topped with a poached egg for our holiday breakfast (a throwback to his college days). It brought me a lot of joy to see so many other dishes involving this canned meat! Thank you, Beryl :)
I lived in Nebraska for a while and had corned beef hash at a diner for the first time. It was so comforting and delicious. I didn't realize it was a Midwestern thing, I assumed that I had just never had it before. It was sad to learn when I moved away that it wasn't as easy to find in other states
@@liannacescano1446 It might be! Or it just might be my dad :) I grew up in New Jersey where no one knew anything about corned beef hash, so this always felt special. I'm currently in Illinois and it's EVERYWHERE, so that's where my theory came from. My husband now makes it on Christmas from scratch and it's delightful, I highly suggest giving it a try!
I'm so happy to see the Bahamas up here 😭
Many kind autentic foods from Indonesia that you have been tried all for example : Coto Makassar, Rawon Surabaya, Lontong kikil, soto ayam Lamongan, soto daging Madura, peuyeum Bandung, rujak cingur, ikan bakar Cianjur, lawar suwir Bali, pempek Palembang, rendang Padang, etc.
Great video! Another area that loves corned beef is the South Pacific. Tonga, Samoa, etc. have a number of great dishes. One of my favorites is long cook stew the corned beef with coconut milk, taro leaves, and garlic. Absolutely delish!
Is that Palusami?
I think we need a canned series. Specifically where you do canned fish!
If you haven't seen it, there's a great video with Dan Giusti using tinned seafood
Hello 👋 how are you doing today
From the Philippines here, it's also best with diced potatoes. It gives that extra texture and more taste when you incorporate it while making your cornsilog.
And the combo with garlic is just chef’s kiss 💋 👌🏻
We add tomatoes in ours as well.
Especially if the potato is cut into dice size and fried until crunchy on the outside. Then, toss it into the finished corned beef right before serving to retain the crunchiness. Sooooo good
I decided to make the fire engine dish....let me tell you....it is absolutely delicious...I was so surprised at the flavor and at how easy it was to prepare. Try it! You won't regret it!
Internet! I discovered it when I read an indonesian webtoon and love the dish since then ☺️ maybe its coz' this combo has similarities with how we combined pancit canton, fried egg and rice in a plate. 🇵🇭
I loved this video. Another thing that is eaten incredibly widely and with lots of different recipes is tinned or bottled seafood. I'm half Filipino and there tinned fish is incredibly popular and everyone has recipes for including adobo made with tender tinned squid or dishes made with tinned mackerel. Chinese tinned dace with black beans was also a big treat. But, growing up in the UK, mostly people just used tinned tuna in cooking, and maybe tinned sardines without cooking it. But tinned fish and seafood is so versatile and valued as a food in many other food cultures.
I love canned fish! Smoked trout on toast is a favorite lunch. Spain and Portugal have a lot of canned fish traditions; I would love to see a round-the-world episode on how everyone eats that!
I love making Canned Spanish Sardine with Spaghetti Noodles
I have this weird fascination with old seafood tins. The kind that came with a key. There was a Spanish fish market where I grew up that had in a small corner these antiquated can styles of sardines and anchovies. I bought one as a gift for my girlfriend’s dad at the time when I found out he liked sardines.
Great idea canned seafood would be great! I'm of Jamaican decent and canned mackerel with fried dumplings or boiled yam for breakfast is what I grew up on
@@1beblazin Sounds yummy. I wonder how canned mackarel taste differ from country to country
Growing up my mom made a dish that I've never known the name of. You press a layer of corned beef hash into a skillet (about half an inch). Make a few little divots in it and then crack eggs into them. Then cover the hash/eggs with chili beans. Cover with shredded cheddar. Put a lid on and let it cook over low heat until it's starting to bubble on top. Voila!
That sounds amazing 😍 thank you for sharing!
sounds like an original recipe. :)
i love how you appreciate the foods/cuisines you try, whether they're to your liking or not. it's enjoyable getting to know more about other countries/cultures through your videos.
It does not escape me how many of the recipes come from island: from the Caribbean to the Mediterranean, amazing.
My husband grew up with canned corn beef and taught me to fry it up to a crispy niceness. I put it on top of baked potatoes with cheese and sour cream. I'm going to try the indomi noodle dish!
I’m Puerto Rican and this episode makes me think of the cafeteria lady sassily slopping a scoop of canned corned beef stew on top of rice for me when I was a kid. It was one of my favorite lunch offerings for a long time until I started preferring vegetarian food for a long time. The way they say corn beef in Puerto Rico is quite funny in Spanglish. In the case of this word the r goes silent and the f goes silent, as it would be pronounced different in Spanish, so it’s like “cohn beeh”
I don’t think I’ve ever had a canoa with corned beef like this Adjuntas dish. I’ve had beef canoas, but corned beef was usually just with potatoes and rice at the school cafeteria more like the initial corn beef hash from the USA recipe. I wanna try the Welsh dish.
My wife is from bayamon. And taught me to eat it with rice and egg's.
Always with a cup of espresso.. From a cafeteria Greca...
@@chanceDdog2009 mm ya huevo frito con arroz and the most PR addition would be ketchup. I’m also from Guaynabo/Bayamon area. Puerto Rican coffeee goes with toasts made from local bread varieties that I miss quite often such as pan soboa, or a soft mallorca pastry; tostadas con café this combination is called.
Here to say that fake bacon bits made of soy protein are a great vegan alternative for dishes that contain corned beef or salted beef. Especially when it is cooked in something and they get to a wet consistency they are just pure salty meaty goodness and even do right on the bright red color aspect. I can’t wait to make these Welsh rissoles and I will likely be using bacon bits, some type of vegan cheese shreds, and panko crumbs unless maybe I decide to go with a batter fried at a medium heat to perfection!
@@chanceDdog2009 Lately I have been interestingly comparing alcapurrias with deep fried piroshkies from Slavic countries as the concept is remarkably similar as are empanadillas de carne with cheburek recipes. Nowadays living in NY I want the alcapurrias made with plantain and taro in the summer time and the piroshky made of wheat flour in the Winter. It is also amazing how similar Malta India one of our National soft drinks is to kvass the national soft drink of Russia and many other Slavic countries. In Washington there was no Puerto Rican panaderia and there was a Russian deli that came the closest. It is just very interesting to me that the obscure nature of the Russian/Slavic deli/bakery culture reminds me of the obscurity of the Puerto Rican panadería. My favorite newly acquired Puerto Rican recipe is one that came out of my abuela’s cookbooks and it is mostly not known about is called “buñuelos de yautía” are a root vegetable fritter that to me remarkably tasted like a vegan version of the Bahamian conch fritter which are just so classic and delicious.
Was that plantain ripe? I always look for completely black peel.
From New Orleans. My Dad would make corned beef stew with potatoes and carrots over rice. Sooo good!
I love corned beef, my dad is from the Philippines, I don't know if it's a common food over there, but growing up my dad would fry it up w/ peas and onions and serve it over rice. It's still one of my favorite go-to comfort foods when I don't feel like cooking
Love Filipino-style corned beef where you sauté 1 chopped medium yellow onion, 1 large tomato, and lots of minced garlic. Add the corned beef and 1/2 cup of water then simmer, covered for 15 minutes. An optional ingredient is dice-sized fried potato cubes which you mix In right before serving to retain their crunchiness. Scoop on top of rice and enjoy! On the rare occasion when there are leftovers, eat it for breakfast in an omelette served with garlic fried rice or as a component of corn-si-log like in your video.
Hello 👋 how are you doing today
Being a Bahamian, as soon as I saw corned beef, I was like "yeah, let's see what people do with this". Then, for the first time ever in the captions, "Bahamas"!!! 🙌🏽
I just stumbled across your channel. I am so excited and impressed on ur style and mannerism. No other food channel is like yours and I am all about the world foods. I look forward to seeing more!!! ♥️
I just love hearing all the stories from the people sharing the dishes. This channel is so precious ❤️
*Uniting the world. One meal at a time.*
These food stories are absolutely precious.
Heart. Touched. ❤️
Same💗
My heart literally leapt for joy when I saw this title! I knew for sure a Caribbean island would represent. Thanks to the Bahamas for this lol. In the Cayman Islands, we love it with ripe plantains on the side to alleviate the heat or with US- baked beans; both make bomb sides with white rice. Truth be told any starch or carb goes with this- pasta, potatoes etc.
It’s a hurricane season staple and a well loved dish! Loved this episode! Thank you!
Oh yes! I'm in Puerto Rico and it is definitely a hurricane season staple. I have a few cans stashed away for this exact reason. 👍
We love it with pear (avocado for those who’s eye brow just raised) lol
Omg same…. I for sure thought “Bully Beef w/Rice” 😂😂. I really want Beryl to feature more Caribbean Islands.
In the bahamas we eat it with plantain too or canned corn
I'm from Uruguay where that corned beef is from! My grandma boiled potatoes, string beans and eggs and then sliced the corned beef as a side dish.
The product was really important to us as a country, we exported it during the second world war and experienced an economic boom, so it has a special place in our hearts
Hi everyone! I read a lot of the comments here, and it wasn't mentioned, but there is a little bit of a difference between the square can and the round can corned beef. Most of the square cans come from Argentina and you'll notice the meat is a finer shredding than that of the round can. The meat in the round cans are a bit chunkier. More like it was chopped instead of being finely shredded. That's why you'll pay a bit more for corned beef in round cans. Taste is close between the two. It's all about the texture. And it all depends on what you add to them and how you cook them. That's all. I love em both. 😌
thank you. i just bought my first round can this week vas i had never seen them before. canned corn beef was from my childhood and now 35 years later i am trying new dishes with it.
@@PolySammo Enjoy! 😊
Round cans have more fat, yum.
@@vp3970 That is so true! It's more delicious! 😊
"You can't judge a meat by the tin that it's in." -Beryl 2021 😁💜
Hello 👋 how are you doing today
You should make an episode on indigenous recipes like using ingredients that used to exist before the Portuguese/Spanish/British/other colonial European countries took ingredients like potatoes and introduced them to the places they colonized.
Oh my gosh, yes! I love this idea!
Culinary cross-fertilisation has been going on for centuries and predates European colonialism. What is this? A new kind of apartheid?
@@langdalepaul does that make it a less interesting topic?
@@langdalepaul insecure much?
@@vin2164 not at all, but sweet of you to be concerned about me.
I stumbled my way here while researching prepper foods. Just want to say what a GREAT channel!
I love how the layout of ingredients before she makes each dish makes it easier for me to remember what goes in. I'm a lot more likely to recall what I need and how to put things together.
You forgot the South Pacific! We LOVE canned corned beef!! In Samoa it's called pisupo, and we use it to make samoan chop suey, or sapasui, or we mix it with coconut cream onions and then wrap them in young taro leaves, this dish is known in The kingdom of Tonga as Lupulu, we eat it straight with rice, mix it with canned spaghetti, it's used as filling for egg roles, and if you are mixed with Korean like myself it is phenomenal boiled with kimchi in soup. And when left overs are staring you in the face, we get cube taro, a can of pisupo, left over palusami, and scramble it all together, and then eat it with hot sauce! And finally on those cold days there's the old Hawaiian stew, most people don't add corned beef, but in my family, we add it!! It's so good!! Hopefully you see this and try it!
There might be a second part 🤣
"Everyone could use some carb-induced joy" LOVE THAT TIA!
Canned corned beef saved me my first semester of college. Where I live, meat is expensive, and the campus stores naturally hike up the prices of items. But the one thing that always stayed relatively cheap was canned meat. I would fry up the corned beef in the communal kitchen (my dorms don't allow hot plates) and put it on my rice with a boiled or fried egg
I'm glad I found your channel! I'll be watching for more! Great job!
I’m from New Zealand, we eat corned beef so much that they have to lock it away in some supermarkets because it’s always getting stolen 😅
My most favorite brand of corned beef is Palm which is from New Zealand.
Stealing is common in New Zealand???
“Everyone could use some carb induced joy”. I couldn’t agree more!
Seeing how many countries use the cornbeef in their dishes in the comments below makes me feel there should be a part 2 or more to see even more creative and heart warming variations out there. But only if she wants to make them 🤔😊.
In Puerto Rico we make so many versions of these. Pastelon is my favorite and my grandma used to make it with cornedbeef. I like frying the plantains in slices and layering them in the bottom of a oven save dish. Put the cooked cornedbeef( just the way you did it) and then adding more slices of fried plantain. Beat an egg and pour it on the top of the lasagna looking dish and then add cheese. Bake it until cheese is melted and serve. If you are in a rush just make the cornedbeef plate it with white rice, avocado and slices of fried plantain. It doesn’t take longer than 25 minutes to make the whole meal this way.
I 100% love that the land acknowledgement has made its way into FoodTube.
Same!!
Ngl it being in there made me tear up
I'm from Guam and corned beef was a protein staple in my house. I live in Seattle area now and when I need comfort food, I make corned beef and add over white rice with over easy eggs. It's interesting to see how other countries make their corned beef!
Hi! From Saipan near Guam and another way we eat corned beef is in Chamorro empanadas. The empanada is a bright orange color and the filling usually consists of masa harina, achote powder, spices, hot pepper (optional), and a protein of your choice (corned beef, chicken, sardines). The empanadas are usually deep fried. The outside is crunchy and the filling is soft and savory. A must try!
@@oceanas.9012 Is that recipe a Saipan thing? Ive never seen this take on Chamorro empanadas here in Guam, but with corned beef instead of the usual chicken sounds SO GOOD.
So when you make the meal, do you use the tomato sauce, or with cabbage, or just plain with chopped onions or like a gulash? The big staple for us was Spam then corned beef. Depends on which was on sale. lol My favorite is with cabbage and the other being with tomato sauce and green beans. Mom never had fried eggs with it but if I have leftover corned beef, I will cook it with eggs and have it over rice with soy sauce. So good.
@@kaylenecamacho it has to be a Saipan thing because I've never heard about it either. I'm willing to try it tho. lol
@@MaNkYmInX All the above! Yes Spam too. I'm not a fan of tomato sauce with it because my family would add can of peas too. But we made corned beef with green beans, cabbage, and always add onion. My favorite was making fried rice w/it. But I'm lazy so corned beef with egg is my go-to as an adult.
I’ve just recently found your channel Beryl and I just wanted to say thank you. Thanks for introducing me to a world of new ideas!
I love your willingness to try new things and with that, encouraging others to step outside the box.
I’m going to leave my preconceived ideas at the door and give canned meats a try, I’m off to check out the recipe for the stuffed plantain 🤤
I am really enjoying this video and keeping these recipes in my collection of recipes using shelf stable ingredients. Thank you for your hard work.
So happy to see Wales on the list! I’m an obnoxiously proud welsh person and it feels great to see some of our lovely comforting food being shown to the world!
same here! honestly i forgot about rissoles but i think i'll make some next time i get some corned beef
Australia has the largest Maltese community outside of Malta, and they've had a big influence on Australia. Its great that such a tiny island has had a huge influence on such a big island.
It's a shame that so many peoples had to flee their homelands. Very sad. However, on a positive note, countries like Australia would not be so fantastic without them. God bless our immigrant brothers and sisters.
love all these who shared their food
This has got to be the best UA-cam channel hands down.
This is a very timely episode. Given how much grocery prices have gone up over the past year or so, some people might be experiencing needing to buy these more cost effective sources of meat for the first time & this is a great way to both address preconceptions they might have about it as well as give them some yummy recipes to try.
LOL... I just went to the grocery store (Kroger) and found out that a 12oz can of corned beef(Libby's) is $6. I checked the price of 1 lb ground turkey/chicken and it costs less ($3.99) than the tinned corned beef. Also a pound of ground beef/pork cost the same or less ($4.99). All of which you can use for a taco salad or meatballs for a soup or as protein for a minestrone. Processed tinned corned beef as an alternative source of meat isn't cheap as you think or suggested. Even a whole cooked/rottiserie chicken (32oz/2lbs) which costs $6.99 is still cheaper than a tinned corned beef pound for pound.
@@newvillagefilms My store-brand canned corned beef is the same price as fresh ground turkey/chicken so I don't know what to tell you on that front. Also, cost effectiveness isn't only a matter of base price, it's also about shelf-life & space considerations. Yes, I can probably buy fresh meat on sale for cheaper than canned corned beef but if I don't have the time to cook it before it goes bad or don't have the fridge/freezer space to store it, that's just wasted money.
The way my mom makes Corned beef in the Navajo Nation is well Thin Slice Potatoes and canned corn (Drained) ... She fries the potatos in a pan of (1/6 cup) oil and she mixes in the corn and corned beef in it and cooki about until potatoes are done cooking and while that's done she makes fluffy tortilla :9 its great for the morning with a over-hard (fried) Egg on top
we cook that too in the Philippines, with diced potatoes though, mixed with corned beef, and onions. Great with eggs and rice.
This sounds a lot like how my mother (back in Puerto Rico) used to make corned beef, but with french fries (french cut) and a side of white rice.
This was a great video, I love the positivity and the diversity in food. Very lovely, I'm subbing.
Corned beef with key --- always hook the key slot on metal tab so the part you hold and twist is oriented above the can (so you can freely twist the key)
I'm so happy to see a Welsh dish on your channel Beryl bless you for giving us airtime
Beryl trying to eat the dish while it was steaming hot was so relatable! My mom bakes brownies and cookies a lot before and usually before it is fully cooled, more than half of it is gone.
So glad to have found this channel!! I love your personality and I love learning abt other cultures!!!
You’re such a lovely person Beryl….an internationally lovely person. We should all try to emulate your positive vibe👍👍😊
I think most people's problem with canned meats is that they think it's lower class. That's what people find 'scary' about it.
The sodium content is very high too, wouldn't want that if you have hypertension
While I agree that the reason it has a such bad reputation is in parts the lower class connection, but nobody thinks it's scary, it's just terribly unhealthy.
It is the sodium content that's scary about it. Salt is a preservative and tinned meat needs to be shelf-stable for a long time. If you don't care about your everyday salt intake, then eat tinned products everyday.
After a night out drinking, corned beef hash and eggs was what I always ordered at the local truck stop diner we'd frequent. The saltiness of the corned beef, gooey eggs and crispy hashbrowns were the best hangover preventative.
AbsoLUTEly 😍
Hello 👋 how are you doing today
In Puerto Rico we also make it with potato fries and/ or sweet plantains stewed in the corned beef with a side of white rice. Don’t forget the slice of avocado on the side as well.
We eat a lot of corned beef here, in so many different dishes. I think though, the most common is just sliced fresh from the can, in sandwiches, with plenty of mustard. 💕😊🇨🇦 (and yes! A little mayo makes it even better). 😁
In New Foundland they call it Bully Beef - because of the bull on the front of the can. 😊
So my first experience with corned beef was when I moved to Nigeria I fell in love with the exter brand specifically it was nice to see the indomie and corned beef mix because that's my favorite way to eat it (although it's cooked entirely differently for me)
I love when there’s Aussie dishes, even if they aren’t dishes that I’ve personally tried.
This was a great video, Haven’t had it for years. My memories of it are of my Dad making it for us. He would fry it it with onions and sometimes peppers, and scramble it with eggs. Later on he would use green onions. But he would make us sandwiches with that and simply use American cheese slices with toasted slice bread. I need to make this one day, and have a beer in my Dad’s memory. Miss him. Thank you for making this video.❤️
My Philippine wife of forty years is quite creative with corned beef. Cornsilog is just one variation.
Fun fact: The Hotel California in Las Vegas used to have a restaurant that specialized in Spam based meals.
This episode made me so happy, as canned corn beef was a huge staple growing up in a Brooklyn Puerto Rican household! ❤️
Hello 👋 how are you doing today
Seeing references for Malta again in your videos makes me so proud of our culture, history and food. Thanks Beryl.
The point about the curry powder in the baked macaroni reminds me that I like to put a small pinch of curry powder in chicken noodle soup. It is not enough to make the broth taste of curry, but it does give it a nice kick.
Yes, Beryl I do watch to see you eat. You always seem to be having so much fun so when I'm sad or down I watch your videos.