Beef Short Rib Sinigang
Noelle’s Notes: It’s Blursday - when all the days blur together. Actually, it’s Thursday night. I‘m up way past my bed time 😂 adding a blog post.
It was yet another hot day in the Bay Area- about 90 degrees. Thank goodness for air conditioning. Earlier this week I went to H Mart on De Anza Blvd. H Mart is a Korean grocery store. It’s like the Whole Foods of Korean Grocery Stores. You walk inside and in the produce section are dark wood interiors - with organic vegetables and fruits, the floor is a dark gray. It’s so pretty inside. I’m a fan of grocery stores and shopping in general. The ambiance is hipster meets pure bliss. Their meat department is top notch. They have so many amazing cuts of meat.
Sinigang is a Filipino Soup with a tamarind base. My grandma taught me how to make this dish. It’s sour tasting because of the tamarind. Over the years I’ve added my own spin to this dish. I first dry the beef short ribs with a paper towel then I sprinkle them with kosher salt and braise them in a 350 degree oven for about 30 minutes.
After braising them I place them in a large seven quart Le Creuset French Oven. Pour water over the short ribs, bring to a boil, put the lid onto the pot and place into a 350 degree oven for 2-3 hours. This gets the short ribs super tender. After I take out the ribs and place on a foil lined baking sheet. I dump the water. I place the ribs to into another clean seven quart French Oven and add cold water to the pot - covering the beef short ribs.
I bring the pot to a boil. Once it boils add one packet of Knorr Sinigang Seasoning. More power to you if you decided to not use the packet and use fresh tamarind. Add one medium onion quartered, four smashed cloves garlic (Christopher Ranch Garlic 🧄 preferred), one medium tomato 🍅 diced, a cup of daikon thinly sliced, one package spinach. Cook until veggies are soft. Serve with rice and enjoy! 🇵🇭