Beef Shortribs of Sinigang
This Filipino dish is a crowd favorite because of its tangy tamarind base. Sinigang goes well with a variety protein like seafood, pork, and beef -- which makes it easy for Chefs to experiment with their menus!
Ingredients
Beef Preparation
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Canola Oil 30 ml
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White Onions, peeled and sliced into quarters 100 g
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Garlic Cloves, peeled and crushed 30 g
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Tomatoes, sliced into quarters 100 g
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White radish, peeled and cut into large dice 80 g
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Beef short ribs, cut into 2 inch segments 1 kg
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Fish Sauce 30 ml
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Water 2 l
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Kangkong leaves 50 g
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Green Finger Chili 2 pc
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String Beans 100 g
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Fish sauce to taste
Eggplant Preparation
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Eggplant 151 g
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Salt and Pepper
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Canola Oil 15 ml
Preparation
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Beef Preparation
- In a heavy bottom sauce pan, heat the oil and saute onions and garlic until fragrant.
- Add the tomatoes and the white radish.
- Add the beef. Season with fish sauce. Stir until the beef turns brown.
- Add the water and the Knorr Beef Broth. Let it bring to a boil, then turn it down to simmer. Skim the scum. Simmer for 3 hours or until the beef becomes tender.
- When beef is already tender, add the finger chilies and Knorr Sinigang Sa Sampalok Mix. Taste and adjust seasoning with fish sauce.
- Add the string beans.
- Turn off the heat, then add the kangkong leaves.
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Eggplant Preparation
- Heat a separate grill pan. Drizzle the eggplant with oil and season with salt and pepper.
- Grill the eggplant. When done, set aside in a tray covered with foil until ready to use.
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Presentation
- Strain the ingredients from the broth. Arrange the beef and vegetables including the grilled eggplant on a serving platter.
- Soup to be served separately.
