Filipino Sour Soup – Corned Beef Sinigang Recipe
Filipinos love their sinigang. It’s a very popular soup with a signature sour broth. If you’ve never had sinigang, you gotta try it. Most versions are made with seafood or pork. Today I have a beautiful corned beef brisket that I found at the market and I think the flavour of this meat goes quite well with the sourness of the broth. You’re in for a real treat today so get ready!
Start with a 2 lb piece of corned beef brisket and put it in a pressure cooker with about 5 cups of water and cook for about 45 minutes. If you’re cooking in a regular pot, you will cooking for about 2 hours. You can go longer if you want to make the beef really fall apart tender. (what I’m gonna do next time for sure is cook it til it’s really soft, then slice it thinly like a pastrami)
When the beef is cooked, take it out and slice into bite-sized pieces. Put back into the liquid and add 2 sliced carrots, 1 medium yellow onion cut into wedges, 2 medium potatoes (peeled and cut into bite-sized pieces) and 1 packet of sinigang sampolok seasoning. Stir well to dissolve, cover and cook until the potatoes are half done.
When the potatoes are half done, add about 300g of daikon, cut into quarter inch thick half moons and some fish sauce to taste (about 2 tablespoons). Continue to cook until the potatoes are done. When the potatoes are done, add 1 bunch of fresh spinach, cover again and let stand until the spinach is wilted. Give it a final stir and serve with steamed rice.
For the vegetables, you can feel free to use whatever you got. The more traditional versions of sinigang include taro, long bean, bok choy as well as cut up tomato to stew with the meat. The most popular versions of sinigang are made sour with the use of tamarind. Though tamarind can be found in North America, most people make this incredible comfort food with seasoning packets that you can find at most Asian grocery stores.
Take this recipe, make it yours and have fun in the kitchen!