Easy Sinigang na Corned Beef is a fun twist on the Filipino classic, and yes, this one uses real corned beef, not the mushy canned kind. You still get that signature sour, comforting broth, the same one I use in my Sinigang na Spareribs or Sinigang na Bangus, but with tender chunks of corned beef and plenty of veggies.
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I first heard about this dish as a house specialty at Sentro 1771, and I was curious but also skeptical. "Corned beef" made me think of the canned stuff, which didn't seem right for sinigang. Then I spotted thick-cut corned beef at Costco, and it clicked. This was the kind that could hold up in soup: meaty, tender, and totally different from what comes in a tin.
If you love sinigang and want something a little different but still very Filipino and very comforting, this one's for you. I use sinigang mix to keep things simple, serve it hot with rice, and you're all set.
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Why You'll Love This
- A different way to make classic sinigang: same tangy, cozy broth, but with corned beef
- Uses real corned beef, not canned: tender chunks that hold up in soup
- Big sinigang flavor: garlic, onion, tomatoes, and a sour tamarind kick
- Loaded with veggies: add your favorites like gabi, radish, okra, and greens
- Instant Pot friendly: get the beef tender faster with less effort
- Great with rice: that sour, savory broth soaks in with every spoonful
What Exactly is Corned Beef?
Corned beef is beef cured in a salty brine, think a seasoned saltwater bath, until it turns flavorful and tender. It's usually made from brisket or round, and gets its signature taste from pickling spices like peppercorns, coriander, and cloves.
After curing, it's cooked low and slow until fork-tender, which is why it works so well in sandwiches, hash, and soups like this one.
Ingredients
- Corned beef: Thick-cut, not canned. This is what holds up in the broth instead of turning mushy.
- Onion and tomatoes: The flavor base.
- Green chili (siling pansigang): Mild heat and aroma.
- Radish (labanos): Adds sweetness to the broth.
- Eggplant: Optional, but good in sinigang.
- Kangkong: Or spinach or bok choy.
- Okra: Optional.
- Gabi (taro): Optional, makes the broth slightly creamy.
- Long beans (sitaw): Optional.
- Sinigang mix: The tamarind soup base.
- Fish sauce or salt: To taste.
See recipe card for exact amounts.
Substitution and Addition
- Pork belly: Swap in for corned beef, cut into bite-sized pieces. Pre-boil to remove some fat, or brown it directly in the Instant Pot before adding the aromatics.
- Chicken: Boneless, skinless thighs or breasts make a lighter version.
- Fish: Bangus, tilapia, or another firm white fish for a seafood version.
- No sinigang mix? Use tamarind paste or concentrate, guava, or calamansi or lemon juice added at the end.
- Want more veggies? Long beans, extra okra, or eggplant all work well folded in with the rest.
How to Make Sinigang na Corned Beef
- Rinse the corned beef and soak it briefly. Corned beef is cured, so this step pulls off extra surface salt.
- If your corned beef came with a seasoning packet, skip it, that spice blend is meant for a different flavor and can throw off the sinigang broth.
- Pressure cook the beef until tender. Doing this first means it's ready before the sour broth and vegetables go in.
- Simmer onions and tomatoes in the broth to build the base sinigang flavor.
- Add vegetables in stages, gabi and radish first, greens last, so nothing turns mushy.
- Stir in the sinigang mix near the end. Taste and adjust.
- Serve hot with rice.
How to Store Leftovers
Let the soup cool, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, about 165°F.
If you want to freeze it, corned beef and broth freeze fine, but the vegetables soften more after thawing, so texture won't be quite the same as fresh. Freeze for up to 2 months if you don't mind that tradeoff.
Recipe FAQs
Yes, it helps a lot. Corned beef is cured so it can be very salty. A quick rinse plus a short soak can pull off extra surface salt so your broth tastes balanced, not overpowering.
It depends on the cut and thickness. For thicker corned beef chunks, many recipes go longer with a natural release to get it tender, while a whole brisket takes much longer. Use tenderness as the real test and add time if it is still tough.
Classic sinigang veggies that work great here include radish, gabi, okra, eggplant, long beans, and greens like kangkong or bok choy. Add firm veggies first like gabi and radish, then the rest, then greens last so they do not overcook.
Tamarind paste or concentrate works, just add a little at a time and taste. Some people also use citrus or guava for a different style of sourness, then adjust salt at the end.
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Sinigang na Corned Beef
Equipment
- Instapot
- large pot
Ingredients
- 1 pound corned beef
- 1 piece medium-sized onion sliced or chopped
- 2 pieces tomatoes sliced
- 2 pieces green chili pepper siling pansigang
- 1 piece medium-sized radish sliced (optional)
- 1 piece medium-sized eggplant sliced (optional)
- 1 bundle kangkong water spinach, spinach, cleaned and trimmed, or bok choy
- 5 pieces okra optional
- 2 pieces medium size taro/ gabi optional
- 5 pod String beans/ snake/ long beans (optional)
- 1 20g packet sinigang mix (tamarind soup base mix)
- 6 cups water
- 3 tablespoon Fish sauce patis or salt, to taste
Instructions
Prep the Beef
- Start by giving your corned beef a good rinse under cold running water and then soak it in water. This helps remove some of the surface salt and any lingering spice bits you might not want in your soup.1 pound corned beef
- Once rinsed, cut the corned beef into bite-sized pieces. This ensures even cooking and makes it easier to enjoy in your Sinigang.
- Now that your beef is prepped, toss it into your Instant Pot. We'll pressure cook it in the next step to achieve that melt-in-your-mouth tenderness!
Pressure Cook the Corned Beef with Instant Pot
- Pour in your desired amount of water or beef broth to the Instant pot.6 cups water
- Close the lid of your Instant Pot securely, making sure the pressure valve is set to "Sealing."
- Select the "Manual" or "Pressure Cook" setting on your Instant Pot. Depending on the thickness of your corned beef, set the cooking time for 20 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10-15 minutes. This allows the steam to safely escape before you open the pot.
- After the natural pressure release, you can perform a quick release by carefully moving the pressure valve to "Venting." Be cautious of any remaining steam escaping. With your perfectly tender corned beef ready, we'll move on to building the delicious and tangy Sinigang broth in the next step!
Build the Sinigang Broth
- Pour in the water and add onion and tomatoes. Bring it to a boil. Let it simmer for about 10 minutes.1 piece medium-sized onion, 2 pieces tomatoes
- Add the corned beef.1 pound corned beef
- Season with fish sauce or salt.3 tablespoon Fish sauce
- Add the taro and radish slices and cook until they start to soften.2 pieces medium size taro/ gabi, 1 piece medium-sized radish
- Add the eggplant slices, okra, string beans, and green chili peppers. Let it simmer for another 5 minutes or until the vegetables are tender.1 piece medium-sized eggplant, 5 pieces okra, 5 pod String beans/ snake/ long beans, 2 pieces green chili pepper
- Finally, add the kangkong or spinach leaves to the pot. Cook for another minute or until the leaves are wilted.1 bundle kangkong
- Add the sinigang mix and fish sauce to the pot. Stir well to dissolve the mix into the broth.1 20g packet, 3 tablespoon Fish sauce
- Taste the sinigang broth and adjust the seasoning if necessary.
- Once everything is cooked and seasoned to your liking, turn off the heat and transfer the sinigang na corned beef to a serving bowl.
- Serve hot with steamed rice.
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Notes
- Rinse and soak the corned beef first to remove extra salt
- Taste the broth before adding more fish sauce or salt since corned beef is already salty
- Cut the corned beef into even bite size pieces so it cooks evenly
- Do not overcook the veggies. Add firm veggies first like gabi and radish, then softer ones like okra and eggplant, then greens last
- Add the sinigang mix near the end, then taste and adjust. If you want it more sour, add a little more mix or a squeeze of calamansi
- For a richer broth, use part beef broth instead of all water
- Let the soup rest 10 minutes before serving so the flavors settle
- Leftovers taste even better the next day, but the veggies will get softer so keep that in mind
