Corned Beef Sinigang - Brisket in Tamarind Stew - Instant Pot + Stovetop
Corned Beef Sinigang - Brisket in Tamarind Stew with Vegetables is cooked in tamarind and souring ingredients traditionally found in the Filipino sour soup. Soften the brisket in the Instant Pot with spice blends. Then cook it on high pressure with the tamarind to make the broth so tart your face will pucker up in delight. The spice blend recipe was adapted from Chef by Day blogspot. The corned beef recipe was inspired by The Food Tours Cookbook by Claude Tayag. *If you don't own an Instant Pot or multi-cooker, I offer the traditional way to cook this recipe on the stove top in the procedure below.
Servings: 4 people
Calories: 147kcal
Equipment
- Instant Pot or any brand multicooker: 6 quarts or 8 quarts
- Large Stock pot or Dutch Oven: 10 or 12 quarts (if cooking stove-top)
Ingredients
- 4 pounds corned beef brisket (in brine) beef cut is Camto in the Philippines
For Spice Blend
- 1 Tablespoon black peppercorns
- 1 Tablespoon mustard seeds
- 1 Tablespoon coriander seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon cinnamon powder
- 3 pieces bay leaves crumbled
- 1 Tablespoon whole cloves
- 1 teaspoon ground ginger
- 6 to 8 cups beef broth (or water) enough to cover brisket
For Sinigang - Tamarind Stew
- 2 Tablespoons vegetable oil
- 2 cloves garlic crushed
- 1 whole onion chopped
- 2 large tomatoes quartered
- 1 Tablespoon patis (fish sauce)
- 8 cups beef broth
- 2 Tablespoons tamarind liquid concentrate
- 1 cup sliced long green beans cut into 2-inch length pieces
- 2 large Asian eggplants sliced
- 6 pieces red radish stems removed, sliced in halves
- 2 cups kangkong (water spinach) or baby spinach stems trimmed for kangkong
- 2 cups shredded cabbage
- 1 piece fresh lemon sliced
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- boiled rice for serving
Instructions
In the Instant Pot: To soften the corned beef brisket and cook with the spice blend: (Step 1 of Option 1 - to tenderize beef)
- Wash the corned beef brisket in running water to remove the brine. Discard the brine of the package. Place the brisket in the inside pot. Combine the spice blend ingredients and add them to the brisket. Pour the broth over the meat and spices. Liquid should be enough to cover the meat.
- Lock the lid. Set valve to Sealing. Press the Meat/Stews button on the keypad. Cook on High Pressure for 45 minutes.
- When the timer buzzes, click Cancel. Do a Natural Pressure Release (NPR) by turning the valve to face you. Wait 5 minutes for pressure to come down on its own.Open lid carefully. Remove the softened meat and set aside. Discard the liquid.
To cook the Sinigang in the Instant Pot (Option 1)
- Click Saute on the keypad. Add the vegetable oil to the inside pot. When oil is hot enough in 1 to 2 minutes, saute the garlic, onions, and tomatoes. Stir around for 2 minutes. Then add the patis (fish sauce).Hit Cancel to turn off the Saute function.
- Add the cooked corned beef brisket to the inside pot. Pour the broth and tamarind liquid concentrate.Add the long green beans, eggplants, radish, lemon slices. Season with salt and black pepper.
- Close and lock the lid. Set the valve to Sealing. Press Meat/Stews and cook on High Pressure for 10 minutes.When timer buzzes, do a Quick Release. Open the lid carefully.
- Add the kangkong (spinach) and cabbage. Stir to blend ingredients. Cover and press Keep Warm for 5 minutes to cook the leafy greens.Click Cancel to turn off. Unlock lid carefully. Serve piping-hot with boiled rice.
Notes on the Instant Pot
- After the initial Saute, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cooker brands, please consult the product manual.
To cook on the stove-top (Option 2)
- Combine the brisket and spice blend ingredients in a large, deep stockpot or Dutch oven. Pour enough broth or water to cover the brisket.Cover the stockpot. Boil then simmer for 5 to 6 hours till meat is tender. When beef is soft, set aside and discard the liquid.In the same stockpot, saute the garlic, onions, tomatoes and patis. Add the corned beef , tamarind, broth and vegetables. Cook for 40 minutes.
Cook's comments:
- In the Philippines, the beef cut used is called camto. For best results, use brisket or camto cuts which have enough fat marbling.In other Filipino sinigang recipes, daikon radish is used. Feel free to use when available.
Copyright Notice
- Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.
Nutrition
Calories: 147kcal | Carbohydrates: 10g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Sodium: 2390mg | Potassium: 554mg | Fiber: 4g | Sugar: 3g | Vitamin A: 965IU | Vitamin C: 13.9mg | Calcium: 84mg | Iron: 2.4mg