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Makes 8 to 10 servings
Preparation and cooking time: 1 hour and 15 minutes


Corned Beef:
8 cups water
1 beef brisket (about 2kgs)
1 cup salt
1 tsp Nutmeg
1 cinnamon stick
1 teaspoon ground mustard
1 teaspoon black peppercorns
8 whole cloves
12 whole juniper berries
2 bay leaves
2 cups ice

3 1/2 cups water
1 tablespoon cooking Oil
3 pieces tomatoes, quartered
1 white onion, sliced
2 cups tamarind juice
1 piece Gabi (medium), sliced
1 cup sitaw, sliced
1 cup eggplant, sliced
1 cup, kangkong leaves


  1. Place water in a large stockpot along with salt, sugar, nutmeg, cinnamon stick, ground mustard, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
  2. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. Once it has cooled, place the brisket in a container and add brine.
  3. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  4. After 10 days, remove from the brine and dry. Cube brisket for sinigang.
  5. Saute onions in cooking oil. Add tomatoes and water.
  6. Add tamarind juice, gabi and corned beef. Simmer 5 to 8 mins or until gabi is cooked.
  7. Add string beans and Egg plant. Add kangkong towards the end of cooking.

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