AuthorBiteSizedBring the exquisite taste of Sentro 1771's Corned Beef Sinigang to your kitchen with this restaurant-inspired hack—an orchestra of flavors for you to master at home!
Place water in a large stockpot along with salt, sugar, nutmeg, cinnamon stick, ground mustard, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
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.
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.
After 10 days, remove from the brine and dry. Cube brisket for sinigang.
Saute onions in cooking oil. Add tomatoes and water.
Add tamarind juice, gabi and corned beef. Simmer 5 to 8 mins or until gabi is cooked. Add string beans and Egg plant. Add kangkong towards the end of cooking. Serve hot.
Ingredients
Directions
Place water in a large stockpot along with salt, sugar, nutmeg, cinnamon stick, ground mustard, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger.
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.
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.
After 10 days, remove from the brine and dry. Cube brisket for sinigang.
Saute onions in cooking oil. Add tomatoes and water.
Add tamarind juice, gabi and corned beef. Simmer 5 to 8 mins or until gabi is cooked. Add string beans and Egg plant. Add kangkong towards the end of cooking. Serve hot.
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