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Adding pizzaz to a classic pasta with Delimondo Corned Beef

There’s more than one way to eat Delimondo Corned Beef. Let me show you a delicious approach that will take you only 5 minutes to whip up!

We can always manage to find interesting ways to spice up old and familiar things. Life is made up of 80% mundane and 20% extra-special events. Well, unless you are part of that tiny minority who gets to live life in adventure mode everyday. But the thing is, how do we define mundane anyway? Isn’t it just a label we ourselves attach to our own lives?

The older I get the more I feel that most of the things that go on in our everyday lives can be under our control. We don’t have to live everyday doing the exact same thing and complaining about how boring it is. Even the smallest change in our routines will count. It could perhaps even bring something we thought we always knew under a new light.

It’s nice to wake up and go: This is my life, and it’s not some big extravagant life, but at the end of the day it’s a good life. And I can always make it better depending on the choices I make that day.

I didn’t come up with that analogy to introduce this Garlic Lemon Pasta with Delimondo Corned Beef recipe to you guys. It just so happened that it’s a topic that runs along the veins of my idea for this pasta dish.

I’m a fan of the Garlic-Lemon Pasta. It’s probably the simplest pasta in the world but boy does it pack the most satisfying flavours for me, being a fan of both garlic and lemon. So I thought, hey, why not try to add another dimension to this dish? Nothing complicated, just something potentially different and delicious.

Delimondo Corned Beef sent me a kit months back and I have to apologise for taking forever to write about how much I loved everything in it. In my opinion, they have probably the best corned beef I’ve ever eaten out of a can. The moment you open it the smell drifts out of the tin and your mouth starts to water. I never eat corned beef without cooking it first but I was seriously tempted this time!

Aside from the rich flavour, what I really loved about this corned beef was the fact that it was meaty and chunky with long-strands. It was juicy and delectable. No wonder most people overseas are requesting this as pasalubong for visiting relatives.

At the moment, Delimondo Corned Beef comes in two variants: Ranch Style is premium corned beef made from 100% cattle beef. Cooked the old-fashioned way, it is cured and seasoned to perfection. Meanwhile, the Garlic & Chilli one is also 100% cattle beef but amped up with garlic and chilli peppers. This one is my preferred variant just because I like spicy things, but it is a little saltier. Both variants would need something to balance out the saltiness, like bread or rice.

The other item inside the kit was the Delimondo Chilli and Garlic Drizzling Oil. I actually wasn’t aware they had this product, but when I saw this I was immediately excited to use it for pizza! It is basically made of corn oil, infused with garlic, chilli peppers, and a secret mix of spices. I actually did use this when I cooked the pasta to add some more heat to it (and then more as I was eating the pasta for lunch) and since then I’ve been pretty much drizzling it over everything!

So now that we’ve talked about the contents of the kit, it’s time to show you how I put it to good use. The most common way to eat corned beef is to cook it with onions and diced potatoes. It can be eaten any meal of the day, but for my family, we like it best on our breakfast table, alongside pandesal, sinangag, and some sunny side up eggs.

Many would argue that this is the perfect way to eat Delimondo Corned Beef because it allows the flavours to shine, but I had different plans. Pasta! I might have mentioned before that I’m a bigger fan of noodles than rice, so pasta was the natural path my experimentation was going. As I mentioned, I’m a huge fan of the very simple but very effectively satisfying Garlic Lemon Pasta, and I became more of a fan when I realized how it’s the perfect base to add Delimondo’s delicious Corned Beef.

Garlic Lemon Pasta with Delimondo Corned Beef

What you’ll need:

500 grams spaghetti or linguine (or whatever pasta you want)
6 Tablespooons olive oil
4 large garlic cloves, minced
1/2 to 3/4 teaspoons Delimondo Chilli and Garlic Drizzling Oil, to taste
1 whole white onion, chopped
Zest from 2 lemons
4 Tablespoons lemon juice
2 cans Delimondo Corned Beef in desired flavour (I used one of each)
1/2 teaspoon black pepper, or more to taste
Sliced lemon, to serve

Step 1:

Cook the pasta according to package instructions. I like linguine because of the way the sauce clings to the flat and wide pasta, but you can use spaghetti or even macaroni if you want. When you drain the pasta, reserve about a cup of the pasta water so you can use it to rehydrate the pasta if it becomes too dry.

Step 2: Heat olive oil over medium heat and cook the garlic alongside the Delimondo Chilli and Garlic Drizzling Oil. Once the garlic turns golden and would’ve been infused into the cooking oil, add in the onions.

Step 3:

Add in the lemon zest and lemon juice. This will add a nice zesty touch to the pasta. Believe me. Mix it around and add in the Delimondo Corned Beef. I used 1 can Ranch and 1 can Garlic & Chilli. You might want to break the chunks apart.

Step 4:

Finally, add in the cooked pasta. Toss until the corned beef is distributed in the pasta. If it seems dry after mixing then add some of that reserved pasta water. I didn’t find the need to. Sprinkle with black pepper, give a final mix, and then serve immediately with slices of lemon and more of that drizzling oil.

This pasta dish makes 5 to 6 servings, and it is JUST. SO. GOOD. It takes a mere 5 minutes to prep and another 5 minutes to cook so this is one of the easiest dishes you can ever make. I highly recommend squeezing a bit of lemon over the pasta before you eat it because it adds a citrusy tang to each bite that complements the rich flavour of the corned beef very well.

If you like spicier dishes, I recommend using 2 cans of Delimondo Garlic and Chilli Corned Beef. Not everyone in my family is into spicy dishes so I had to find a sort of common ground for everyone, but the good news is you can always just put the drizzling oil on the table for anyone who wants a little more kick to their pasta.

Apparently, Delimondo also offers an assortment of other meat products, like bacon and sausages. They also have marinades, pasta sauces, and dressings, but as far as I know their corned beef is the most popular. I’m sure the corned beef is available in supermarkets, but the others might not be. Visit the Salcedo Saturday Market to check out the whole line, but they also accept orders through Facebook and e-mail– delimondosales [at] gmail [dot] com. (Typed it that way to avoid spambots.) Pretty sure everyone wants to get a taste of #TheBestCornedBeefInTheWorld, right?

Here’s another super awesome way to enjoy Delimondo, but this time we’re putting their Spicy Tinapa in the spotlight. This recipe was shared by my good friend Tim, and every time I see his photo for this I literally get hungry on the spot! It’s another easy recipe that packs a lot of flavour, and I’m sure just the name of the dish itself will get your mouth watering. 🙂


Delimondo Spicy Tinapa with Crab Fat and Pesto Cream Pasta (by Timothy Ngo)


What you’ll need:
1 cup uncooked penne pasta
2 tablespoons olive oil
1 cup Delimondo Spicy Tinapa
1 tablespoon crab fat
1 tablespoon pesto sauce
1 tablespoon cooking cream
4 tablespoon parmesan cheese
Chopped parsley (optional)

How to do it:
1. Cook pasta for 6 to 7 minutes in boiling water until al dente. Time may differ depending on the brand of pasta so check the package to make sure.
2. In a sauce pan over medium heat, warm the olive oil. Add Delimondo Spicy Tinapa, crab fat, and the pesto. Stir until just combined.
3. Add in the cream, then toss in cooked pasta and parmesan. Mix until well-combined and ingredients are well distributed. Serve immediately while warm, sprinkling a bit of parsley on top, if desired.

Full disclosure: Products were provided by Delimondo but all opinions stated above are my own.

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