When my fridge is in dire need of a restock, there’s one reliable item I can always reach for at the back of my pantry: Purefoods Corned Beef. I grew up eating this Filipino canned corned beef throughout my childhood, and I never tired of its beefy savory goodness. To this day I always make sure to have it handy for a quick, satisfying meal.
What makes Filipino corned beef distinct is its texture. It’s thin and stringy, while shredded similarly to pulled pork. The tender strands marinate in a curing broth with its own beefy juices and oils for maximum moisture and umami.
What’s So Great About Purefoods Corned Beef?
Every Filipino household has their brand of choice, and my family’s is Purefoods Corned Beef. The delicious, savory scent of it frying in a pan was one of the only things that could convince me to roll out of bed at 6:30 a.m. to get ready for school.
Beyond its personal nostalgic appeal, Purefoods Corned Beef is what I believe to be the definitive, everyday Filipino’s corned beef. While I do enjoy the luxurious taste of premium, ranch-style corned beef, as well as the more budget-friendly brands with a slightly sweet take, Purefoods strikes that perfect balance.
It isn’t a substitute for the meaty slices of corned beef brisket (like the cuts used in Jewish delis or those served for a proper St. Patrick’s Day meal), but this version is delicious in its own right. It’s made with 100% beef from Brazil or Australia, which lends it its robust beefy aroma and flavor. I never have to reach for salt or pepper, as it’s perfectly seasoned coming out of the can.
The curing broth isn’t too oily, either, and when reduced in a saucepan it turns into a beautiful glaze.
Since moving from the Philippines, it’s also one of the most accessible Filipino canned goods I could consistently find in America, and now in Canada. It’s available in most Filipino stores and Asian groceries (and even Walmart!).
What’s the Best Way to Enjoy Purefoods Canned Corned Beef?
The very first thing I was taught when cooking this canned corned beef is that cooking oil is wholly unnecessary. Instead, I empty the whole can on a heated frying pan, and the fats and oils from the curing broth will do the work. Though some Filipinos like to add garlic, onions, and small cubes of potatoes guisado-style, my personal preference is just to crack an egg and add it to the mix.
Some people prefer their corned beef a bit more on the tender, juicy side. I’ve always preferred frying the strands to a crisp. For breakfast, I enjoy the shredded red meat over white rice or garlic fried rice, with a sunny-side up egg (if I didn’t already add an egg into the mix). Sometimes, I’d shovel it into the fold of a halved pan de sal.
Of course, corned beef was never exclusively a breakfast item. My mom used to slather mayonnaise on two slices of white bread, and make a sandwich out of the leftover corned beef from breakfast. That was my favorite packed school lunch.
These days, as an adult with not-enough time and an abundance of free will, it’s become an easily accessible, delicious meal that isn’t limited to the bounds of breakfast, lunch, or dinner. As an immigrant, it’s also become a love language. It’s a reminder of home and my roots, so it’s a food I like to cook for (and with) people with whom I share, and would like to share, my culture.
Buy: Purefoods Canned Corned Beef, $6.98 for 12 ounces at Walmart
What canned staple are you eating for breakfast, lunch, and dinner? Tell us about it in the comments.
