It’s the tail end of 2016 and as good a time as ever to look back at all the good that’s come our way. We’ve had some shaky times for sure, but we’ve also seen some great days. Thank heavens for friends, family and corned beef.

Yes. I know what you’re thinking. I’m not sure what humanity did to deserve corned beef either, but we have a lot to be thankful for.

These delicious chunks of meat are treated in a process called corning, where the beef is cured over time with blocks of rock salt. The result is a typically pink dish that serves as a staple for everyone from broke college students to entire families.

This all sounds unremarkable, but the beauty of it lies in its ability to be whatever you want it to be. Yeah, sure. You could have your run-of- the-mill can of pink corned beef. Toss it in a pan with some diced onions and you’re good to go.

It’s incredibly simple, elegantly so. But it’s also much more than that.

Corned beef is typically served with rice out here (we’re in the Philippines, by the way) but works equally well with bread among other sides. Some of the kooks among you might even pair it with pasta, which is always a good thing. It’s your call.

Some homes and restaurants go the extra mile by taking homemade corned beef and using it as the main ingredient to various stews and soup dishes. Trust me, if you haven’t had a hot pot of corned beef sinigang yet, you’re totally missing out.

It’s this versatility that allows corned beef to keep a warm, stable spot on everyone’s dinner tables. Corned beef doesn’t care if you’re on a budget or kicking it upmarket. It’s always there for you – in various shades and a number of different shapes.

We think that’s beautiful.

Thanks, corned beef. We love you.

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