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.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Beef Sinina

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

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.


Ingredients

Scale

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

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.

Recommended

11 Responses

  1. So flavourful and yummy…definitely something I would enjoy tremendously.

  2. Eva Taylor says:

    What a great looking curry, love coconut milk so I know it’s delicious.

  3. Chef Mimi says:

    This looks fabulous! Love the ingredients!

  4. Mmm looks so delicious, vaguely reminds me of a beef rendang 🙂 I love curries with coconut milk.

  5. suituapui says:

    6 bird’s eye chili – that should be quite spicy! I like!!!

  6. Sounds pretty simple and straightforward, and with ingredients we usually have on hand. I even have a brisket in the freezer but it’s pretty big!

  7. Balvinder says:

    I definitely love curries and this recipe sounds so delicious. Although we don’t eat beef but I know I can make it with goat.

  8. Such a delicious and heart stew!

  9. This is the first I’ve heard of Beef Sinina, but it looks delicious, Raymund! That beef simmered in all of those spices sounds like my kinda meal!

  10. I DO like curries and YES I am excited about this dish! Wow, so much flavor! This is a new dish to me, and one I’m eager to get acquainted with. So nice — thanks.

  11. Ron says:

    I would love to enjoy this dish. I’m especially interested in tasting the palapa.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.