Slow Cooker Corned Beef Sinigang: Tangy Filipino Sour Soup

This Slow Cooker Sinigang na Corned Beef (Corned Beef in Sour Soup) is a comforting Filipino favorite made easy in the slow cooker. The corned beef becomes tender and flavorful as it soaks up the bright, tangy sinigang broth. Serve it with steamed rice for a satisfying meal.

Sinigang is a beloved sour soup from the Philippines known for its bright, tangy flavor—traditionally from tamarind. While pork, fish, and shrimp are common, a creative spin using corned beef became popular in Manila and it’s surprisingly delicious. The cured beef adds depth and richness that pairs beautifully with the sinigang sourness.

I first tried corned beef sinigang at a restaurant in Makati and was skeptical at first, but it quickly became a favorite. I recreated it at home using a 3-pound corned beef brisket I found at the store and adapted it for the slow cooker—perfect for celebrating a fusion of Filipino and Irish flavors.

The level of sourness is up to you. Start with one lime (or lemon) or one tablespoon of tamarind paste, then adjust to taste. Citrus works well as a substitute if you can’t find tamarind. If the broth becomes too tangy, add a bit more water to balance it.

You can cook the brisket whole or cut it into chunks. In the slow cooker, as long as it cooks long enough, the meat will be tender. For seasoning, fish sauce is a Filipino favorite to add depth without overwhelming the dish with salt; otherwise use salt sparingly. Some enjoy serving extra fish sauce with sliced bird’s eye chili on the side for an optional spicy kick.

Sinigang na Corned Beef (Corned Beef in Sour Soup)

Use the slow cooker to make this Filipino favorite soup. The meat becomes tender and infused with tangy, zesty sinigang flavor. Serve hot with rice.

Prep Time 15 mins

Cook Time 8 hrs

Total Time 8 hrs 15 mins

Course Main Course

Cuisine Asian, Filipino

Servings 8

Ingredients

• 3 pounds corned beef brisket or regular beef brisket, sliced in 2-inch chunks or left whole
• 1 lime, juiced (substitute lemon or tamarind paste if desired)
• 6 cups water
• 1/2 white or daikon radish, thinly sliced (optional)
• 6 okra, whole (optional)
• 3 plum or roma tomatoes, quartered
• 3 mild green chilis (like banana pepper)
• 2–3 cups spinach leaves (optional)
• Fish sauce or salt, to season if needed

Instructions

1. If using store-bought corned beef, rinse the meat thoroughly under cool running water to remove excess salt. This step helps prevent an overly salty broth.
2. Place the beef in the slow cooker. Pour in the water and lime juice. If your corned beef came with a pickling spice packet, you may add it. Cook on low for about 8 hours, or until the beef is fork-tender.
3. When the beef is tender, add radish and okra if using, along with the tomatoes and mild green chilis. Continue cooking until the vegetables are tender but not mushy, about 30 minutes to 1 hour. Taste and adjust seasoning with fish sauce or salt as needed. Add spinach leaves just before serving so they stay bright and fresh. Ladle into bowls and serve with rice.

Notes

Use as many or as few vegetables as you like—green beans, cabbage, or other produce work well.

Adjust sourness to taste. Start with one lime or one tablespoon tamarind paste and add more at the end if desired. If the soup becomes too tart, dilute with extra water.

The spice packet that sometimes accompanies corned beef is optional. For a cleaner Asian sinigang flavor, you can omit it. Always rinse the meat well to control saltiness.

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Enjoy this easy slow cooker take on sinigang—comforting, tangy, and perfect for family meals.