Heat the cooking oil in a pot. Saute the garlic, onion and tomatoes until they start to soften.
Add the corned beef cubes. Cook, stirring, until the meat changes color.
Pour in the bone broth. Add the finger chilies. Season with patis. Bring to the boil, cover and simmer for two to two and a half hours, or until the beef is tender.
About 20 minutes before the beef is done, add the taro wedges.
Meanwhile, place a fine sieve over a bowl. Pour in the tamarind with the boiling water. Press the boiled tamarinds through a fine sieve to get the juice and as much of the pulp as you can. For a more detailed tutorial (and more illustrative photos), click here to view how to extract tamarind juice.
About ten minutes after adding the taro (gabi) to the pot, add the eggplant wedges.
When the eggplants are almost done, pour in the tamarind extract and add the kangkong to the pot, pressing the kangkong down gently into the broth. Let boil for five minutes. Taste the broth and add more patis if necessary.
Serve the corned beef sinigang hot.
Corned Beef Sinigang printed from https://casaveneracion.com/corned-beef-sinigang/ for personal use only. Not for republication nor distribution.