Ditch the usual! This Sinigang na Corned Beef offers a flavorful spin on the Filipino classic. Savory corned beef (not from a can!) simmers in a tart and tangy broth with fresh vegetables for a hearty and satisfying meal.
Let's be real, Sinigang is a Filipino food staple. That sour and savory broth with all the yummy veggies? Pure comfort food. But corned beef in there? I wasn't sold at first but I've heard that this is a specialty of the house at Sentro 177. Since it's corned beef, I kept thinking of the corned beef in the can. You know how it goes, either it's the Palm corned beef or Delimondo corned beef – mush city. Not exactly what you want in your soup.
Then, guess what? I'm at Costco, minding my own business, and there it is – a glorious package of THICK-CUT corned beef. Not that wimpy canned stuff, this was the real deal! And that's when it hit me – Sinigang with THIS corned beef? Now that's a recipe waiting to happen!
This recipe is basically my Costco treasure turned into a delicious dish! Chunks of amazing corned beef swimming in a tangy Sinigang broth? Yes, please!
Hmm.. maybe Beef Nilaga will be next.
Jump to:
- What Exactly is Corned Beef?
- Is Corned Beef Good or Bad for You?
- Ingredients for Sinigang na Corned Beef
- How to Cook Sinigang na Corned Beef
- Protein Substitute for Sinigang na Corned Beef
- Souring Agent Substitutes
- Equipment
- How to Store Sinigang
- Recipe FAQ
- Other Filipino Dishes
- Pairing
- 📋 Recipe
- Sinigang na Corned Beef
What Exactly is Corned Beef?
Corned beef is a cured beef product traditionally made from beef brisket or round. It's typically preserved through a brining process where it's submerged in a saltwater solution with spices like coriander, cloves, and black pepper. This brining not only seasons the meat but also tenderizes it. After brining, corned beef is often boiled or roasted until cooked through. The result is a flavorful and slightly salty cut of beef that can be enjoyed on its own, used in sandwiches, or even simmered in soups like this Sinigang na Corned Beef recipe.
Is Corned Beef Good or Bad for You?
Corned beef is a source of protein and some nutrients, but it's also relatively high in sodium and fat. It's processed red meat, which has been linked to an increased risk of cancer. So, it's best to enjoy corned beef sparingly as an occasional treat.
Ingredients for Sinigang na Corned Beef
- Corned beef (not the canned ones)
- Onion
- Tomatoes
- Green chili pepper (siling pansigang)
- Radish
- Eggplant (optional)
- Kangkong (water spinach), spinach, cleaned and trimmed, or bok choy
- Okra (optional)
- Taro/ gabi (optional)
- String beans/ snake/ long beans, (optional)
- Sinigang mix (tamarind soup base mix)
- Fish sauce (patis) or salt, to taste
See recipe card for quantities.
How to Cook Sinigang na Corned Beef
Step 1: 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.
- 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!
Step 2: Pressure Cook the Corned Beef with Instant Pot
- Pour in your desired amount of water or beef broth to the Instant
- 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!
Step 3: 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.
- Add the corned beef.
- Season with fish sauce or salt.
- Add the taro and radish slices and cook until they start to soften.
- Add the eggplant slices, okra, string beans, and green chili peppers. Let it simmer for another 5 minutes or until the vegetables are tender.
- Finally, add the kangkong or spinach leaves to the pot. Cook for another minute or until the leaves are wilted.
- Add the sinigang mix to the pot. Stir well to dissolve the mix into the broth.
- 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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Protein Substitute for Sinigang na Corned Beef
Here are some substitutions you can consider for your Sinigang na Corned Beef recipe:
- Pork Belly: Swap the corned beef for pork belly, cut into bite-sized pieces. You can either pre-boil the pork belly to remove some fat or brown it directly in the Instant Pot before adding the aromatics.
- Chicken: Boneless, skinless chicken thighs or breasts can be a lighter alternative. Pressure cook them in step 2 for a shorter time (around 20 minutes) to avoid overcooking.
- Fish: For a seafood twist, try using firm fish bangus, tilapia or the like. You can add the fish fillets in step 3 after the tomatoes have simmered, and cook them until just opaque.
Souring Agent Substitutes
- Guava: If tamarind isn't available, use guava. Slice a ripe guava in half, remove the seeds, and simmer it with the broth in step 3. You can then remove the guava halves before adding the vegetables.
- Calamansi or Lemon Juice: For a milder sourness, use calamansi or freshly squeezed lemon juice. Adjust the amount to achieve your desired level of tartness.
Equipment
All you need is an InstaPot or a large pot to make Sinigang na Corned Beef. With either option, you'll be able to simmer the flavorful broth and cook the tender corned beef along with the assortment of vegetables, resulting in a delicious and comforting Filipino dish.
How to Store Sinigang
To store Sinigang na Corned Beef, let it cool to room temperature before transferring it to an airtight container. Refrigerate promptly and consume within 3-4 days for optimal freshness. Reheat thoroughly before serving.
Recipe FAQ
Corned beef is typically made from brisket, which is a cut of beef from the lower chest area of the cow. However, the key difference is that brisket is a raw cut of meat, while corned beef has been cured and brined with spices, giving it a distinct flavor and texture. So while corned beef often starts as brisket, the curing process transforms it into a unique product.
The "corn" in corned beef actually refers to the large grains of salt historically used to cure the meat. It's a nod to the coarse salt, which was called "corns" in old English. Over time, the term "corned beef" evolved to describe the cured meat, even though it doesn't contain any corn kernels.
The white stuff in canned corned beef is usually solidified fat that separates from the meat during processing and canning. It's a natural occurrence and is safe to consume, though some prefer to remove it before cooking.
This recipe uses a portion of the delicious corned beef I found at Costco. The remaining corned beef was shredded and transformed into a classic ginisang corned beef – another recipe I'll be sharing soon!
Other Filipino Dishes
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Sinigang na Corned Beef:
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📋 Recipe
Sinigang na Corned Beef
Equipment
- Instapot
- large pot
Ingredients
- 1 pound corned beef
- 1 medium-sized onion sliced
- 2 tomatoes sliced
- 2 pieces green chili pepper siling pansigang
- 1 medium-sized radish sliced (optional)
- 1 medium-sized eggplant sliced (optional)
- 1 bundle kangkong water spinach, spinach, cleaned and trimmed, or bok choy
- 5 pieces okra optional
- 2 medium size taro/ gabi optional
- String beans/ snake/ long beans (optional)
- 1 packet 20g sinigang mix (tamarind soup base mix)
- 6 cups water
- Fish sauce patis or salt, to taste
Instructions
Step 1: 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.
- 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!
Step 2: Pressure Cook the Corned Beef with Instant Pot
- Pour in your desired amount of water or beef broth to the Instant pot.
- 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!
Step 3: 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.
- Add the corned beef.
- Season with fish sauce or salt.
- Add the taro and radish slices and cook until they start to soften.
- Add the eggplant slices, okra, string beans, and green chili peppers. Let it simmer for another 5 minutes or until the vegetables are tender.
- Finally, add the kangkong or spinach leaves to the pot. Cook for another minute or until the leaves are wilted.
- Add the sinigang mix to the pot. Stir well to dissolve the mix into the broth.
- 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.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
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