Inspired by a comment from my daughter about a corned beef sinigang that she enjoyed at Sentro 1771, I cooked a home version — with homemadecorned beef, of course. Amazing. I thought that cooking sinigang with the best broth was the ultimate key until I cooked corned beef sinigang.

Corned Beef Sinigang

Originally published as a cooking tip in October of 2015, this updated post includes a printable recipe.
Course Soup
Cuisine Filipino
Keyword modern
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4 people
Author Connie Veneracion



  • Heat the cooking oil in a pot. Saute the garlic, onion and tomatoes until they start to soften.
  • Add the corned beef cubes. Cook, stirring, until the meat changes color.
  • Pour in the bone broth. Add the finger chilies. Season with patis. Bring to the boil, cover and simmer for two to two and a half hours, or until the beef is tender.
  • About 20 minutes before the beef is done, add the taro wedges.
  • Meanwhile, place a fine sieve over a bowl. Pour in the tamarind with the boiling water. Press the boiled tamarinds through a fine sieve to get the juice and as much of the pulp as you can. For a more detailed tutorial (and more illustrative photos), click here to view how to extract tamarind juice.
  • About ten minutes after adding the taro (gabi) to the pot, add the eggplant wedges.
  • When the eggplants are almost done, pour in the tamarind extract and add the kangkong to the pot, pressing the kangkong down gently into the broth. Let boil for five minutes. Taste the broth and add more patis if necessary.
  • Serve the corned beef sinigang hot.