Sinabawang Corned Beef Recipe

Instead of preparing corned beef as a sautéed dish with onions and garlic or guisado, you can simply add some water and seasoning this time to turn it into a comforting soup. I first tried this dish in high school when it was served in our school canteen. I was unsure at first because I was used to corned beef being sautéed. But once I tasted sinabawang corned beef, I found it to be a great match with multiple cups of rice! It definitely made me hungry for more with each bite.

 

How to Cook Sinabawang Corned Beef

Begin by heating 3 tablespoons of cooking oil in a large pan over medium heat. Once the oil is hot, add 2 cloves of minced garlic and 1 large chopped yellow onion to the pan. Sauté for about 2-3 minutes until the onion is translucent and the garlic is fragrant. This combination will create a delightful aroma in your kitchen, setting the stage for the rest of the dish.

Next, add 1 can of corned beef to the pan. Use a spatula to break it up and mix it well with the sautéed garlic and onion. Allow it to cook for 3 minutes, stirring occasionally. This allows the beef to heat through and absorb the flavors from the aromatics.

After the corned beef has mingled with the aromatics, slide in 1 large diced potato. Stir well to combine and let it cook for about 5 minutes, stirring occasionally. The potato will soften and soak up the savory flavors, adding a comforting element to the dish.

Pour in 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes or until the liquid has reduced by half. This reduction concentrates the flavors, creating a rich broth.

Once the broth has reduced, stir in ½ of the chopped parsley (about 2 tablespoons) for freshness. Season with salt and pepper to taste, adjusting as necessary to enhance the dish’s flavors. If you prefer a more soupy consistency, feel free to add additional water at this stage.

How To Serve

To serve sinabawang corned beef, pour the hot soup into bowls, ensuring each bowl has tender pieces of corned beef and vegetables. This dish goes well with steamed white rice, which soaks up the flavorful broth. For a well-rounded meal, you can add a side of fresh vegetables, such as green bean salad or any steamed greens. Other good options include a side of crusty bread, which can be used to dip into the soup.

How Is Corned Beef Made

Corned beef is made by curing beef in a mixture of salt and spices. The process begins with a cut of beef, typically brisket, which is soaked in a brine—a solution of salt, water, and sometimes sugar, along with spices such as pepper and coriander. This brine helps preserve the meat and infuses it with flavor. After soaking for several days, the beef becomes “corned,” referring to the treatment with “corns” of salt. The final product is a flavorful, salty meat that is often cooked by boiling or slow-cooking. This method of preparation demonstrates an efficient way to preserve and flavor meat, making it a convenient option for easy recipes.

I thought that it was strange at first, but learned to like and enjoy it after my first try. In fact, it has a nice balanced flavor – which I thought was delicious. Making your corned beef soupy can increase your appetite. Try pouring it over warm rice and give it a try. You will immediately understand what I am talking about.

I should mention that this recipe is basic. While it has potato and onion, you can always add more ingredients into it – or perhaps use other ingredients to replace the other. For example, I got comments in the video that I posted in YouTube regarding the use of cabbage and tomato. It seems that quite a number of our friends make use of these ingredients when making sinabawang corned beef. You can use this recipe as a guide, but do not let it limit your options. Feel free to use other ingredients until you find out what works for you best.

Try this Sinabawang Corned Beef Recipe. Let me know what you think.

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