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Home » Recipe Index » Meat and Poultry » Corned Beef Sinigang

Corned Beef Sinigang

Published: Mar 21, 2019 · Modified: Nov 22, 2019 by Lalaine Manalo · This post may contain affiliate links

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Corned Beef Sinigang is a delicious twist on the classic Filipino sinigang! With savory chunks of corned beef and a tangy tamarind broth, this sour soup is hearty, tasty, and perfect with steamed rice.

Corned Beef Sinigang in black and white soup pot
Corned Beef Sinigang

Spam luncheon meat and corned beef are two pantry items I always keep a steady supply of at home. Ideally, we like to limit our use of processed foods, but sometimes, I need dinner in a hurry, and these canned goods are convenient and time-saving.

Along with the classic ginisa with potatoes and onions, I love to turn canned corned beef into filling frittatas as well as use in spaghetti sauce or in soups such as nilaga and this sinigang. I know it's an unusual ingredient to incorporate in our traditional Filipino dishes, but I urge you to try it at least once! You'll be pleasantly surprised how the salty flavor of cured beef goes well with the sour notes of the tamarind broth.

And not only does the sinigang na corned beef hearty and tasty, but it's also quick and easy to make with no long simmering time required as with regular beef or pork cuts. It's the perfect dish for busy weeknights!serving corned beef sinigang from a soup pot with a ladle

Tips on How to Make Corned Beef Sinigang

  • This sinigang na corned beef is meant to be a quick recipe and uses canned corned beef. Feel free to swapcorned beef brisket if you like. Cut the meat into 2-inch chunks, cover with water, and simmer for about 1 ½ to 2 hours or until fork-tender. Add the vegetables and flavor with tamarind according to taste.
  • I used the vegetables I had on hand, which were bok choy and radish in this case. Kangkong, yard beans, okra, gabi, and eggplant are also great additions to sinigang.
  • To simplify the process, I also used tamarind soup mix base. If you prefer fresh, boil the tamarind pods in about 1 cup of water until softened. Place in a colander set over a bowl and press the softened fruit with the back of a spoon to extract the pulp. Discard the seeds and skins and add the pulp to the soup.
  • For extra depth of flavor, use rice washing in place of plain water.
  • Want a hint of spice? Add a piece or two of finger chili peppers (siling haba).
  • For the best result, make sure to use CHUNKY corned beef and gently break into large pieces. Limit stirring the soup to keep the meat intact.

sinigang na corned beef in a white bowl with a plate of rice on the side

What are the Different Kinds of Sinigang

While sampaloc is the most popular flavor base in sinigang, other souring agents such as green mango, calamansi, guava, kamias, and watermelon are also used for variety. Below is a list of the delicious variety of sour soups on the blog.

  • Salmon Belly Sour Soup with Kamias
  • Shrimp Sinigang with Calamansi
  • Bulanglang na Bamgus at Hipon
  • Sinigang na Hito sa Miso
  • Sinigang na Baka sa Bayabas
sinigang na corned beef in a white bowl with a plate of rice on the side
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3 from 4 votes

Corned Beef Sinigang

Corned Beef Sinigang is a delicious twist on the classic Filipino sinigang! With savory chunks of corned beef and a tangy tamarind broth, this sour soup is hearty, tasty, and perfect with steamed rice!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 4 Servings
Calories: 195kcal
Author: Lalaine Manalo

Ingredients

  • 5 cups water
  • 1 small onion, peeled and quartered
  • 2 Roma tomatoes, quartered
  • 1 tablespoon fish sauce
  • 1 6-inch radish, peeled and cut into 1-inch thickness
  • ½ package tamarind soup base mix (about .70 ounce)
  • 2 bunches bok choy, ends trimmed
  • 1 can (11.5 ounces) chunky corned beef
  • salt to taste
US Customary - Metric

Instructions

  • In a soup pot over medium heat, combine water, onion, and tomatoes. Bring to a boil.
  • Add radish. Lower heat and cook for about 3 to 5 minutes or until tender-crisp.
  • Add tamarind soup base mix and stir until dissolved.
  • Add bok chop and cook for about 1 minute.
  • Add corned beef and cook, breaking apart into large chunks with a spoon, for about 2 to 3 minutes or until heated through.
  • Season with salt to taste. Serve hot.

Nutrition

Calories: 195kcal | Carbohydrates: 7g | Protein: 13g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 1381mg | Potassium: 560mg | Fiber: 2g | Sugar: 4g | Vitamin A: 280IU | Vitamin C: 47.1mg | Calcium: 47mg | Iron: 1.9mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Comments

  1. TVS says

    October 22, 2019 at 10:20 am

    What corned beef do you use?

    Reply
    • Lalaine Manalo says

      March 23, 2020 at 9:07 am

      I used canned corned beef, chunky-style but you can also fresh corned beef if on hand 🙂

      Reply
  2. Kith M says

    April 09, 2019 at 5:48 pm

    I am not a good cook but with your recipe It made the cooking much enjoyable.
    My daughter craves for Filipino dish and I was able to cook it for her.

    Reply
    • Lalaine Manalo says

      May 08, 2019 at 11:31 am

      Thank you so much, Kith. I am glad you find the recipe useful. I hope your daughter enjoyed the meal. 🙂

      Reply

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Welcome to Kawaling Pinoy where you'll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read More…

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