Sinigang na Corned Beef (Corned Beef in Sour Soup)
Use the slow cooker to make this Filipino favorite soup - Sinigang na Corned Beef (Corned Beef in Sour Soup). The meat comes out so tender and tasty with that unmistakable tangy and zesty flavor! Serve with rice!
Ingredients
- 3 pounds corned beef brisket or regular Beef Brisket, sliced in 2-inch chunks or left whole
- 1 lime, juiced (may be substituted with lemon or tamarind paste)
- 6 cups water
- 1/2 white or daikon radish, thinly sliced (optional)
- 6 okra (optional)
- 3 plum or roma tomatoes, quartered
- 3 green chilis, mild variety (like Banana Pepper)
- 2-3 cups spinach leaves, optional
- Fish Sauce or Salt for seasoning, if needed
Instructions
- If using regular corned beef, make sure to rinse the meat thoroughly under cool water to remove any excess salt. This is highly recommended so you don't end up with a very salty corned beef!
- Place the beef in the slow cooker. Pour water and lime juice all over. You may add the pickling spice that goes with the corned beef. Cook on low for 8 hours or until beef is tender.
- When the beef is already fork-tender, add the radish and okra (if using), tomatoes and mild green chili and continue cooking just until the vegetables are done but not mushy about 30 minutes to 1 hour. Taste and adjust the seasoning with salt or fish sauce, if needed. Add the spinach leaves just before serving. Ladle into bowls and enjoy with rice!
Notes
Use as many vegetables as you like or only a couple - the above are suggestions and you can use other vegetables too like green beans or even cabbage.
Adjust the level of sourness to your taste preference. I love it really sour so I use more than one lime or lemon but that's a personal preference. Begin with one lime or lemon at the beginning and if it needs some lift, add the extra juice later at the end. The same if using tamarind, begin with 1 tablespoon tamarind paste and adjust later if needed. You can also add extra water if it's too tangy to your taste.
The use of the spice packet is optional. For a more authentic Asian taste, leave it out. Make sure to rinse the meat several times (thoroughly) to remove any excess salt. It should still be tasty but not salty.
Tried this recipe?Let us know how it was!