Description
Sinigang na Corned Beef, two all time Filipino favourites combined into one dish. This corned silverside cooked in savoury tamarind broth is the perfect winter warmer.
Ingredients
Scale
- 1 kg corned silverside, cubed
- 8 pcs small taro
- 300g okra, sliced
- 1 bunch kangkong (water spinach)
- 150 – 200 g tamarind, unripen (adjust to the sourness you want)
- 8 cups beef stock
- 1 large onion, chopped
- 4 pcs, large tomatoes, quartered
- 4 pcs finger chillies, whole
- freshly ground black pepper
- fish sauce
- water
Instructions
- In a pot add corned silverside and water, bring it to a boil and cook for 1.5 hrs. Once cooked drain and set beef aside.
- Clean the tamarind in running water then place on the middle of a cheese cloth, wrap it around and tie it tightly.
- In a pot add beef stock, taro, cooked corned silverside, onion, tomatoes and wrapped tamarind. Bring to a boil and simmer for 20 minutes.
- Scoop out the wrapped tamarind; untie the cheese cloth and using a colander or strainer mash the tamarind on top of the pot while running down soup coming from the broth.
- Add the okra then season with freshly ground pepper and fish sauce. Simmer for 10 minutes.
- Add the kangkong and simmer for 5 more minutes. Serve while hot.