Sinigang na Corned 

Beef
Ingredients
800g CORNED BEEF, rinsed, cut into large cubes
1 packet Sinigang mix OR 300g tamarind
12 cups water/half of large pot
1 large onion, chopped
3-4 pcs, med-large tomatoes, quartered/eighthed
1 bunch of small radishes OR one daikon radish, cut into big chunks
1 bunch string beans, sliced
1 large eggplant, cut into large wedges
1 medium size napa cabbage (trimmed, cut into 4 sections) OR 1/2 bunch of water spinach
(300g okra, sliced)
(4 pcs finger chillies, whole)
6 pcs small taro/eddoes cut in half/thirds OR 2 large potatoes quartered
freshly ground black pepper

Method
1. Bring 12 cups of water(or half of large pot) to a boil, then add corned beef, tomatoes, onions and water. Bring
it to a boil, then simmer/cook for 1.5-2 hrs.
2. When there are 45mins remaining, add taro/potatoes and radish(es).
3. Add sampalok/sinigang mix after 2 hours, half tablespoon at a time until the desired sourness is
achieved.
4. Season with salt and pepper to taste.
5. Add the eggplant, finger chilies, string beans and/or okra, season and simmer for 5-10 minutes.
6. Add napa cabbage/water spinach, cook for another 2-3 minutes.
7. Serve hot with a lot of rice.