Nilagang Corned Beef
12 oz corned beef, chunky-style ( 1 can)
1/2 cabbage, quartered
1 medium potato, peeled and quartered
1/2 small onion, peeled and chopped
1 garlic clove, peeled and minced
2 to 3 peppercorn, crushed
1 tbsp fish sauce (patis)
1 tsp oil
4 cups water
In a pot, heat oil. Saute onions and garlic until softened and aromatic. Pour in fish sauce and allow to cook for about a minute.
Pour in water and bring to a gentle boil. Add crushed peppercorn. Add potatoes and allow to cook until softened. Add corned beef and cabbage. Continue to cook until beef is heated through and cabbage are tender yet crisp. Serve hot.