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 flavor of this meat goes quite well with the sourness of the broth. You're in for a real treat today so get ready!
Corned beef brisket
5 Cup (80 tbs)
2 , sliced
1 Medium, cut into wedges
2 Medium, peeled and cut into bite size pieces
37 Gram (1 packet Sinigang Sampalok seasoning)
300 Gram, cut into 1/4-inch thick half moons
1 Bunch (100 gm)
1. In a pressure put the corn beef brisket along with 5 cups of water and cook it for about 45 minutes. If cooked in a regular pot, cook for 120 minutes.
2. Once the beef is cooked, take it out and slice it into bite sized pieces.
3. In the pot/pressure cooker with the broth (liquid the beef was cooked in, add in the sliced pieces of beef along with carrots, yellow onion and potatoes. Add a pack of sinigang sampalok seasoning and stir well to dissolve. Cover and cook till the potatoes are half done on medium heat.
4. Add the cut diakon pieces and some fish sauce to taste. Continue to cook until the potatoes are done.
5. When the potatoes are done, add a bunch of fresh spinach. Cover, and let it stand till the spinach is wilted.
6. Serve hot with steamed rice.
Different vegetables that can be used for Sinigang are taro, long bean, bok choy or cabbage.
You can also add tomatoes or a couple of green chilies for a bit of heat.
Filipinos love their sinigang. This sour broth soup is perfect for a chilly winter day!. If you've never had sinigang before, you must try it. Though usually this broth is made with seafood or pork, Jay makes it with corned beef brisket. The flavor of the meat goes very well with the vegetables and sourness of the broth. This is my definition of comfort food to warm your soul on a cold day!