Easy Sinigang na Corned Beef
Easy Sinigang na Corned Beef is a cozy Filipino sour soup made with tender corned beef (not canned), vegetables, and a tangy tamarind broth. It’s hearty, comforting, and perfect served hot with steamed rice.
Servings: 5 people
Calories: 322kcal
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.
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
Nutrition
Calories: 322kcal | Carbohydrates: 60.5g | Fat: 5.3g | Fiber: 26.7g | Sugar: 21.7g
