Sinigang na Kamto, Beef Flank Sinigang

Sinigang na Kamto, Beef Flank Sinigang

Sinigang na Kamto, Beef Flank Sinigang. One of the best part of the cow is the beef flank it is the abdominal part of the cow made up of layers of abdomen muscles thin tendons and fats. To Pinoy who are familiar with this beef cut it is usually cook as soup dish. It is also the preferred beef cut for beef pares. The combinations of beef muscles tendons and fats texture and the beefy flavours from slow cooking the beef make a good soup like sinigang. This was one of the dish I purposely cooked during my last trip in Manila.

Sinigang na Kamto

Cooking is basically the same to the usual beef sinigang. Similar to my other beef sinigang recipes the meat should be boiled till tender, or the meats start to fall apart but not overly cooked where the meat already disintegrate. For this sinigang I used the sinigang mixed for convenience but again you can always adopt to your preferred sinigang cooking method. Here is the recipe of my Sinigang na Kamto, Beef Flank Sinigang.

Beef Flank Sinigang


Ingredients:

1 kilo beef flank, kamto, cut into serving pieces
1 small bundle kangkong, trimmed, separate the leaves and stalk
1 medium size labanos, skinned, sliced diagonally
2 medium size eggplant, trimmed, sliced diagonally
1 small bundle string beans, cut into 2” length
1 small bundle winged beans, cut diagonally
1 small bundle okra, cut crosswise
2 medium size tomato, quartered
3 medium size taro root, diced
1 medium size onion, quartered
1 thumb size ginger, crushed
3-4 pcs. green long chili
2-3 tbsp. tamarind sinigang mix
salt

Sinigang na Kamto - Cooking Procedure


Cooking procedure:

Place the beef in a large pot and add in water to about 2 inches above the meat. Bring to a boil and simmer for 30 to 45 minutes. Scope out all scum that rises to the surface. Add taro root, onion, tomato and simmer another 30 to 45 minutes or until the beef are just tender. Add in the sinigang mix and continue to simmer for 3 to 5 minutes. Season with salt to taste. Add in the vegetables except the leaves and continue to cook for 2 to 3 minutes. Then add in the kangkong leaves and green long chili. Cook for another 2 to 3 minutes or until the vegetables are cooked. Serve hot with a dipping sauce of patis, kalamansi and siling labuyo.






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