Corned Beef Sinigang
Inspired by Sentro, a popular Filipino restaurant’s Sinigang na Corned Beef. Good for sharing, family-style!
Ingredients
Brining/Pickling Preparation
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Water 500 ml
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Salt 80 g
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Brown Sugar 40 g
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Peppercorns 2 g
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Whole Cloves 3 pc
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Allspice 2 g
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Bay Leaves 3 pc
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Ginger Powder 0.3 tsp
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Pink Salt 1 tsp
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Beef Brisket 800 g
Beef Preparation
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Canola Oil 30 ml
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Onions, peeled and sliced 30 g
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Garlic, peeled and pounded 20 g
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Tomatoes, seeded and quartered 50 g
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Green Finger Chilies, sliced in half lengthwise 15 g
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Water 2 l
Vegetable Preparation and Dish Presentation
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Radish, peeled and sliced diagonally 50 g
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String Beans, sliced into 2-inch segments 50 g
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Fish Sauce 30 ml
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Kangkong (water spinach), trimmed 50 g
Preparation
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Brining/Pickling Preparation
- Put salt, brown sugar, peppercorns, cloves, allspice, bay leaves, ginger powder, and pink salt in a large bowl and mix
- Wash the beef brisket and immerse into the pickling liquid for 3 to 5 days in the chiller
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Beef Preparation
- In a sauce pot, heat the oil and sweat the onions, garlic, and tomatoes
- Add the finger chilies and cook until fragrant
- Add the Knorr Beef Broth and water
- Add the pickled brisket and simmer for 3 hours over medium-low heat
- When the beef is fork-tender, add the Knorr Tamarind Soup Base
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Vegetable Preparation and Dish Presentation
- Add the radish and eggplant and cook until tender
- Add the string beans and simmer until cooked through but still crisp
- Taste and adjust the seasoning with fish sauce
- Add the kangkong leaves and turn the heat off
- Serve while hot
