Corned Beef with Carrots!
4th of July weekend knocked the wind right out of me. Too much heat and BBQ, I suppose. So here’s a nice Wednesday dinner to recover. It’ll be ready in no time – and if you forgot to buy fresh plantains, like I did, don’t sweat it – just soak the frozen ones in salt water for a bit and they’re just as tasty!
Makes 2 Servings
Ingredients:
- 1 can of corn beef
- 1 can of tomato sauce
- 1 carrot, peeled and sliced thinly (or substitute with corn, a frozen bag of mix veggies works too)
- 1 half of green bell pepper chopped
- 1 yellow jalapeno pepper from your sister’s garden chopped
- 1 half of an onion chopped
- 4 olives
- 1 tbs sofrito
- 1/4 of water, if the sauce is too thick
Sauté the onions and peppers over medium-low heat until soft. Add corned beef, seperating with spoon. Add tomato sauce and rest of ingredients. Let simmer for about 20 minutes or until the carrots are soft and the sauce reduces. Meanwhile, I hope you’ve been making your white rice in your rice cooker (although I prefer the caldero).
I like to pair these salty foods with something cold, light and neutral like a fresh salad or a few spoonfuls of cottage cheese. Don’t overwhelm the plate with too much salty, hot stuff or you’ll fill your belly up with water instead of food.
Meian (July 9, 2009, 4:41 am).
That looks savory and I’d like to try that sometime. But yellow peppers are rare here. Will red or green do?
MC (July 9, 2009, 8:42 am).
Yes! This is the kind of dish that you can experiment with – I usually make this dish with green beans and corn but as long as the foundation of tomato sauce and corned beef are there – you can pretty much add what you think will work! I think a red pepper would be fabulous