This is so yummy and with less fats! I love how this Sirloin Beef taste absolutely so yummy, just like the braised pork. Though I don’t get to cook the pork version often because of cholesterol. This Beef version is a must try, it’s very yummmy. Happy cooking and enjoy!
BEEF SIRLOIN HUMBA
INGREDIENTS:
- ½ kg beef sirloin, chopped in chunks pieces
- 1 cup pineapple juice
- 1 large onion, chopped
- 5 cloves garlic, minced
- 2 teaspoon fermented black beans (tausi), wash in running water to remove saltiness
- ¼ cup soy sauce
- ⅓ cup vinegar (I used red wine vinegar, definitely leveled up the taste or apple cider vinegar is good too!)
- ¼ cup brown sugar (I used palm sugar 1 tbsp chunk)
- 2 pieces dried bay leaves
- 1 teaspoon whole black peppercorns
- 1 piece star anise
INSTRUCTIONS:
- In a pot, add enough water to cover beef, season with salt and some dried parsley or any favorite dried herbs in your kitchen (dried herbs is just optional, it’s ok if none).
- Bring it to a boil and simmer for around 10 minutes. Remove scum that rises to the top. This process is to remove scums and unwanted fats from the beef. Once done, drain the broth or reserve it for other cooking.
- In the same pot with the sirloin beef, place all other ingredients. Cook until meat is tender, lowering heat to simmer. (Depending on your preference you can cook until dry and then brown the meat in its own rendered fat).
- Simmer the beef until the sirloin beef becomes tender. Season with salt to adjust taste. Absolutely yummy.. especially the left over on the next day. Serve hot and enjoy!
Cooking Notes:
- Cooking Beef: Cooking time, may vary, depending on the kind of beef you use, the sirloin I used is definitely of good quality, it didn’t take me long to tenderize it in boiling water. So before draining the broth, do a fork test, to check if it’s already good before starting to simmer with the humba ingredients.
- For the Beef Broth: I choose to drain the beef broth to remove the scum and unwanted fats or cholesterol of beef. Alternatively, you may strain this beef broth and reserve the broth, freeze it and reserve for other recipe.
- For the Vinegar: You can use the regular white vinegar for the same ratio but follow the 1/4 cup brown sugar. This is to balance the acidic taste or white vinegar. If using lighter version of vinegar, you can lessen it, and adjust as you like. In my case I used a small chunk of Palm sugar. I have palm sugar because of my Thai recipes.
- For Pineapple Juice: I used pineapple juice in small can, but alternatively if you dont like pineapple feel free to substitute, Sprite or Coke and adjust sugar as needed.
(I bought in SM grocery)