Lunch

Sinigang-Braised Brisket Pot Roast with Charred Radish & Tamarind Jus

Name: Sinigang-Braised Brisket Pot Roast with Charred Radish & Tamarind Jus
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 4 servings
Ingredients: 1.2 kg beef brisket, flat cut, trimmed; 30 ml neutral oil; sea salt and cracked black pepper; 1 medium yellow onion, quartered; 4 garlic cloves, smashed; 2 tbsp ginger, sliced into coins; 2 tsp crushed tamarind paste (or 40 ml fresh tamarind juice); 2 tbsp fish sauce; 1 tbsp calamansi juice; 1 tsp brown sugar; 4 cups beef stock, cold; 2 bay leaves; 3 whole star anise; 1 tsp Sichuan peppercorns; 300 g radishes (about 8 medium), halved; 15 ml neutral oil for charring radishes; 1 tbsp unsalted butter; 2 scallions, cut into 2-inch batons; small handful Thai basil or cilantro to finish

Sinigang is a Filipino pork stew, but this version reinterprets it with beef brisket—braised low-and-slow in tamarind-forward broth spiked with calamansi, fish sauce, and crushed radish seeds. Charred radish halves and tender ginger contribute textural intrigue. The jus is glossy, complex, and genuinely craveable—nothing like typical pot roast.

639calper serving 69gprotein 15gcarbs 33gfat 30min prep 180min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this