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Latin Style Corned Beef Sampler Platter - Corned Beef and Chimichurri Empanada

Picadillo of Corned Beef

Featured Product(s): 1840-001 | Philly Freedom Gold® BreakAway® Corned Beef


1 medium onion diced 1
red and yellow pepper diced 1/2 each
crushed garlic 2 tsp
1840-001 | Steak-EZE® Breakaway® Corned Beef 4/4oz pucks
sherry 1/2 cup
Sysco Ottimo Marinara 1/2 cup
dark raisins 1/4 cup
stuffed green olives halved 1/2 cups
Olive oil 2 Tblsp
Serve with steamed white rice


  1. In 1 tblsp of olive oil, sauté the vegetables and garlic. When the onions start to get translucent add the sherry, marinara, raisins and olives.
  2. In the remaining oil cook the corned beef. When the beef is done add it to the vegetable mixture.
  3. Cook on medium heat for an additional 15 minutes.
  4. Serve with white rice.