Normally I cook corned beef whole in flavoured water –
which is then thrown out. So when I saw
a Corned Beef Sour Soup on Manila
Spoon I was intrigued. This is my
version – any flaws are entirely mine.
Ingredients:
Corned beef
Tamarind paste – 1 tblsp
Water
Spices – chilli, pepper, mustard sedds, cinnamon,
allspice
Carrot
Radish
Capsicum (bell pepper)
Spinach
Fish sauce, only if needed
Lemon juice, only if needed
Method:
Cut up the corned beef into chunks of even size
Put the beef into the slow cooker along with water to
cover, the tamarind paste and spices.
Cook on low for 3 hours, then add chunks of carrot.
Cook for another 2-3 hours and then add the rest of the
vegetables.
Taste the broth and add fish sauce if it needs salt,
and lemon juice if it needs a little bit more sour.
Verdict:
The
broth was tasty and the veggies were good.
The corned beef wasn't as melt in your mouth as I expected. I can't decide whether this was because it
was cut up too small – or too big? Or is
my slow cooker just not slow enough even on low? Suggestions?
Hmmm, never heard of this soup before... My husband is Filipino so will ask him if he's ever had this soup before.
ReplyDeleteI like this Philippine Irish version of the old stand-by. I did it with my sous-vide, and it wasn't as tender as I expected either.
ReplyDeleteI don't know, maybe not cooked long enough? Anyway, the flavors sound great.
ReplyDeleteDarn! I also threw out my water and the end of the meat.
ReplyDeleteVery interesting recipe. My husband is a big fan of corned beef..
ReplyDeleteMy older son loves corned beef, I bet he would like this soup.
ReplyDeleteWe like corned beef in our house; this soup sounds interesting. :)
ReplyDeleteI would think the cooker would tenderize the meat the longer you cooked it. Hmmmm. Looks intriguing, I wonder if I can get tamarind paste here.
ReplyDeleteVery intriguing combination of ingredients! ;-)
ReplyDelete