Beef Sinina

Sinina is a Filipino dish popular in Maguindanao served during Kalilang and Kanduli. It is usually made with beef or goat cooked with carrots, potatoes, palapa, tomatoes and spices in coconut milk.

If you love curries then you would be excited with our dish today, the Beef Sinina. A special Maguindanao delicacy that is usually served during Kalilang (festivities) and Kanduli (thanksgiving), prepared with either beef or goat where it is cooked in coconut milk together with ingredients such as ginger, garlic, onions, tomatoes, soy sauce and peppers. Sometimes carrots and potatoes are added but not a necessary ingredient. For me it’s like a cross between the Filipino Kaldereta and the Malaysian Beef Rendang and I can totally understand why, as most of the dishes in the Mindanao region is a marriage of the two cuisines.

Beef Sinina

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 25 mins
• Cook Time: 2 hours 15 mins
• Total Time: 2 hours 40 mins
• Yield: 6 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Sinina is a Filipino dish popular in Maguindanao served during Kalilang and Kanduli. It is usually made with beef or goat cooked with carrots, potatoes, palapa, tomatoes and spices in coconut milk.

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Ingredients

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Beef

• 1 kg beef brisket, cubed
• 1 1/2 cup coconut milk
• 1/2 cup beef stock
• 3 tbsp soy sauce
• 6 pcs birds eye chili, chopped
• 1 thumb sized ginger, thinly sliced
• 1 red onion, thinly sliced
• 6 cloves garlic, minced
• 2 large tomatoes, quartered
• freshly ground black pepper
• salt
• oil

Palapa

• 4 stalks spring onions, finely chopped
• 2 tbsp ginger paste
• 2 pcs birds eye chillies, finely chopped

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Instructions

1. In a large mortar combine all palapa ingredients together, pound it with a pestle until its paste like in consistency. Set it aside
2. In a pot heat oil in medium heat then sauté garlic, ginger and red onions.
3. Add tomatoes then cook until tomatoes are soft.
4. Add the beef then continue to cook until brown on all sides.
5. Pour coconut milk and beef stock, bring it to a boil then simmer in low heat for 1 hour.
6. Add soy sauce and chillies then continue to cook in low heat for 45 minutes.
7. Bring heat to high, add the palapa, reduce the liquid to half of its original volume or until sauce thickens.
8. Season with salt and freshly ground black pepper, turn off heat then serve.

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