Sinigang na Corned Beef

Sinigang na Corned Beef. I was tempted to try to make sinigang na corned beef, which has been a subject of a lot of Pinoy foodies for some time now. Yes corned beef in sour broth, not that canned corned beef that most Pinoy are familiar with, but firm corned or cured beef meat against the mushy canned corned beef. Here in Australia corned beef silverside are readily available in most supermarket and meat shops, therefore making a good sinigang na corned beef here is one step less, the curing or the process of making corned beef out of fresh beef meat.

I have seen a lot of sinigang na corned beef in the net using the canned corned beef and would say it looks awful, the sight of disintegrated corned beef swimming on the sinigang broth seem not right. However I still believed that it may taste better than its look, perhaps I could try to make one in the near future, besides I have already tried to use canned corned beef in a soup dish, the corned beef sopas and it was very yummy.

For this sinigang na corned beef, for the vegetable ingredients I just used eggplant and some napa cabbage, these are the usual sinigang vegetable ingredients that most Pinoy used in the absence on the usual Pinoy sinigang vegetables when overseas. Here is the recipe of my version of Sinigang na Corned Beef.

Ingredients:

1 kilo corned beef silverside, rinsed, cut into large cubes
1 medium size napa cabbage , trimmed, cut into four sections
1 large eggplant, cut into large wedges
1 small bundle spring union or leeks, trimmed, cut into 2” lengths
4 medium size tomatoes, quartered
2 medium size onions, peeled, quartered
3-5 pieces long green chili
1 small packet sampalok sinigang mix
salt to taste

Cooking procedure:

Pill a large sauce pan with water to about half full and bring to a boil. Add in the cubed silverside corned beef, tomato and onion. Simmer at moderate heat for 1 1/2 to 2 hours, remove scum that rises, add more water as necessary. Add in the sampalok sinigang mix, half table spoon at a time until the desired sourness in achieved. Season with salt to taste. Now add in the eggplant and long green chili, continue to cook for 2 to 3 minutes. Add in the napa cabbage and spring onion and continue to cook for another 2 to 3 minutes. Serve hot with a lot of rice.

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