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Sinigang na Corned Beef

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Sinigang na Corned Beef, two all time Filipino favourites combined into one dish. This corned silverside cooked in savoury tamarind broth is the perfect winter warmer.


  • 1 kg corned silverside, cubed
  • 8 pcs small taro
  • 300g okra, sliced
  • 1 bunch kangkong (water spinach)
  • 150200 g tamarind, unripen (adjust to the sourness you want)
  • 8 cups beef stock
  • 1 large onion, chopped
  • 4 pcs, large tomatoes, quartered
  • 4 pcs finger chillies, whole
  • freshly ground black pepper
  • fish sauce
  • water


  1. In a pot add corned silverside and water, bring it to a boil and cook for 1.5 hrs. Once cooked drain and set beef aside.
  2. Clean the tamarind in running water then place on the middle of a cheese cloth, wrap it around and tie it tightly.
  3. In a pot add beef stock, taro, cooked corned silverside, onion, tomatoes and wrapped tamarind. Bring to a boil and simmer for 20 minutes.
  4. Scoop out the wrapped tamarind; untie the cheese cloth and using a colander or strainer mash the tamarind on top of the pot while running down soup coming from the broth.
  5. Add the okra then season with freshly ground pepper and fish sauce. Simmer for 10 minutes.
  6. Add the kangkong and simmer for 5 more minutes. Serve while hot.