​​​                          Makes 6 Servings 


  • 30g --Manzanilla Olives, chopped/sliced
  • 8 small --Radishes 
  • 2 Tbsp -- Minced Garlic
  • 1/4 Cup -- Chopped Onion (I used white, but I favor the Red Onion) 
  • 7 ounce Can -- Red Pimientos, Sliced & drained 
  • 12 ounce Can -- Corned Beef
  • 2 ounces -- Tomato Sauce / 1/2 Cup Tomato Pureé or Stewed Tomatoes
  • 1 Tbsp -- Sofrito ( If you would like to get my recipe Let me know).
  • 1 Packet -- Sazón (I have a recipe for this as well, let me know if you would like it).
  • 1 tsp -- Oregano, I favor the Dominican Oregano
  • 1 tsp --pink Himalayan salt
  • 1 tsp -- Black pepper


  1. ​Wash and cut the Radishes into halves or quarters. I like to peel mine. 
  2. Boil radishes until fork tender, drain and set aside.
  3. Add the following to a pot: Corned beef, tomato sauce, onion, garlic and seasonings.
  4. Over medium heat, ring to a boil. ***Stir frequently to avoid burning***
  5. Add: Olives, Radishes and Roasted Red Peppers
  6. Stir and bring to a boil.
  7. Reduce heat and simmer for 10 minutes.

Sides option:

This goes amazing great over Cauliflower Rice, a side of sliced avocados and some crispy green beans! 


***Please note: These Macros are estimates according to the ingredients I used.***  


Hits the spot!

Corned Beef Puerto Rican Style

MACROS--Without Cauliflower Rice