Saturday, July 30, 2011

Sinigang na Corned Beef

The Philippine Cuisine is never complete without Sinigang. The rich and sour broth definitely brings comfort to each Pinoy.  One of the newest  versions of sinigang I really like is the Sinigang na Corned Beef. My first encounter with this modern sinigang was in Sentro by Chef Vicky Pacheco. Indeed, the dish has evolved but maintained the traditional Filipino cooking method.

You can either make your own fresh corned beef or just buy from deli shops. I like making my own corned beef, it may be time consuming but it is worth the wait ! For Kulinarya Cooking Club Challenge I am sharing my "from scratch Sentro inspired Sinigang na Corned Beef" recipe...

Homemade Corned Beef 

2 kg Beef Brisket (Whole)

1-2 L Water
1 c  Sea Salt
2 tspn Curing Salt
1/2 c Brown Sugar
3 pcs Garlic Cloves
3 tblspn Pickling Spice

For the pickling spice

2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons hot red-pepper flakes
2 tablespoons allspice berries
1 tablespoon ground mace
2 small l cinnamon sticks, crushed or broken into pieces
2 to 4 bay leaves, crumbled
2 tablespoons whole cloves
1 tablespoon ground ginger

Place the beef brisket in a pot. Dissolve the curing salt in warm water and combine with 1-2 L of water adding the sugar, sea salt,  minced cloves and pickling spice. Pour the mixture to the meat. Making sure that it is totally covered with liquid. Boil for 30 mins.

  • Let cool and place in a plastic bag or container , refrigerate for 7 to 10 days. Turning the meat every day. 
    Take out the meat and wash with fresh water to remove excess salt. Boil in water  for another 45 mins or until meat is tender.

  • Food Notes :

    1. You may omit curing salt. But i prefer to add a little just to maintain the red color of the meat.
    2. Make large batch and keep frozen for up to 2 months.

    Sinigang sa Sampalok na Corned Beef 

    1 kg      Corned Beef (abt 1/2 to 3/4 inch cube)
    750 ml   Water
    1 tblspn  Cooking Oil
    3 pcs      Tomatoes, quartered
    40 g        Onion, sliced
    250 ml    Tamarind juice ( boil tamarind 1 cup water and extract the juice )
    1 pc     Gabi (medium) rough sliced/quartered

    80 g     String beans, cut into 1-1.5”
    100 g    Egg plant,sliced
                                               50 g      Kangkong(water spinach) leaves

    Saute onions in cooking oil. Add tomatoes and water. 
    Add Tamarind juice, gabi and Corned beef. Simmer 5 to 8 mins or until gabi is cooked.
    Add String beans and Egg plant. Add Water spinach towards the end of cooking.

    Food Notes:

    1. Green Mango or Kamias as souring agent -- equally good !
    2. Trim off the fat lining for a healthier cut option 
    2. This is a quick sinigang recipe, no need to tenderize the meat !
    3.  You may omit the gabi and add your favorite sinigang vegetable
    4.  Beef is so tasty -- No need to season !