Pro Tips
**Chef's Tips & Troubleshooting:**
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Let meats rest after cooking so the juices redistribute for a more tender result.
Cooking Tips
Slice beef against the grain for the most tender bite every time. Look for the long muscle fibers and cut perpendicular to them. For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Corned Beef Frittata
Level up breakfast with a hearty and tasty corned beef frittata. It's loaded with potatoes, green peas, and eggs for a delicious and energy-packed dish for breakfast, lunch, or dinner!
Instructions
- Preheat oven to 400 F.
- Get a skillet - medium heat and warm up about 2 tablespoons oil. Add potatoes and Cook it until it gets lightly browned.
- Add onions and garlic and cook, stirring occasionally, until softened.
- Add corned beef and water and heat until it comes to a boil, breaking meat into smaller pieces.
- Cover, lower heat and cook for about 3 to 5 minutes or until potatoes are tender. Add salt and pepper to taste.
- Mix in sweet peas. Keep cooking until peas are heated through and liquid is mostly reduced. Remove from pan.
- Mix eggs and corned beef mixture. Stir until combined.
- In an 8-inch oven-safe pan or cast-iron skillet on medium heat, heat the remaining 1 tablespoon oil and swirl around the bottom to coat.
- Incorporate egg-corned beef mixture and cook just until edges begin to set.
- Transfer the skillet to oven and bake for about 10 to 15 minutes or until the top is lightly browned and the egg mixture is barely set.
- Remove from oven and allow to stand for about 1 to 2 minutes. To serve, slice into wedges.
- Beat the eggs just until blended as overbeating can introduce too much air which can result in a dry and unappetizing spongy texture.
- If using a smaller or larger pan, adjust the number of eggs according to the size of the pan. For example, use 6 eggs for a 6-inch pan, 8 eggs for an 8-inch pan.
- Use a cast-iron skillet or an oven-safe pan as the frittata will finish cooking in the oven. To finish on the stove instead of the oven, lower heat, cover, and Cook it until barely set.
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Pro Tips & Troubleshooting
- Sauté aromatics (garlic, onion) until fragrant before adding liquids — it builds a deeper flavor base.
- Filipino dishes are built on balance — taste your sauce before serving and add a pinch of sugar or a splash of vinegar if something feels off.
- Let meats rest after cooking so the juices redistribute for a more tender result.
Cooking Tips
For tough cuts like chuck or brisket, cook low and slow — low heat over a longer time breaks down collagen into rich, silky gelatin.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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