Hearty Sinigang na Beef Brisket sa Gabi

Tender brisket and vegetables in a rich, sour broth.

Ingredients

• 678 g beef brisket, cut into roughly 4–5 cm chunks
• 1.7 L water, plus a little extra if needed
• 250–300 g ripe tomatoes, quartered — roughly 3–4 medium
• 1 medium onion, quartered
• 4 cloves garlic, lightly crushed — optional
• 44 g Knorr Sinigang sa Gabi Mix to start
• Additional Sinigang sa Gabi Mix, 1–2 tsp at a time, if you want it more sour
• 3 talong, cut into thick diagonal pieces
• 15 okra, tops trimmed; leave whole if medium-sized, halve very large ones
• Sitaw, ideally about 180–250 g, cut into 5–6 cm lengths
• 3–5 green siling pangsigang, left whole
• 1 tbsp fish sauce/patis, then more to taste
• ½ tsp freshly ground black pepper
• Salt only if needed at the end

Method

• Trim hard exterior fat and cut brisket across the grain into 4–5 cm pieces. Put it in a pressure cooker with water, onion, optional garlic, half the tomatoes, fish sauce and pepper.
• Cook at high pressure for 35 minutes. Allow 15 minutes natural release, then release remaining pressure as instructed by the cooker manufacturer. Check tenderness and give it another 5–8 minutes if needed.
• Return the open pot to a simmer. Add remaining tomatoes and 44 g sinigang mix, simmer 3 minutes, and taste. Add more mix in teaspoons only if needed.
• Add eggplant and whole chilies for 3 minutes, sitaw for another 2 minutes, then okra for 3–4 minutes. Cook vegetables without pressure.
• Taste and adjust fish sauce and sourness. Mash a little softened tomato into the broth. If the broth tastes weak, reduce it before adding more seasoning. Serve hot with rice.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗