Sunday, 25 March 2018

Corned Beef Sour Soup – from the Philippines

Carole's Chatter: Corned Beef Sour Soup from the Philippines

Normally I cook corned beef whole in flavoured water – which is then thrown out.  So when I saw a Corned Beef Sour Soup on Manila Spoon I was intrigued.  This is my version – any flaws are entirely mine.


Corned beef
Tamarind paste – 1 tblsp
Spices – chilli, pepper, mustard sedds, cinnamon, allspice
Capsicum (bell pepper)
Fish sauce, only if needed
Lemon juice, only if needed


Cut up the corned beef into chunks of even size

Put the beef into the slow cooker along with water to cover, the tamarind paste and spices.

Cook on low for 3 hours, then add chunks of carrot.

Cook for another 2-3 hours and then add the rest of the vegetables.

Taste the broth and add fish sauce if it needs salt, and lemon juice if it needs a little bit more sour.

Verdict: The broth was tasty and the veggies were good.  The corned beef wasn't as melt in your mouth as I expected.  I can't decide whether this was because it was cut up too small – or too big?  Or is my slow cooker just not slow enough even on low?  Suggestions?


  1. Hmmm, never heard of this soup before... My husband is Filipino so will ask him if he's ever had this soup before.

  2. I like this Philippine Irish version of the old stand-by. I did it with my sous-vide, and it wasn't as tender as I expected either.

  3. I don't know, maybe not cooked long enough? Anyway, the flavors sound great.

  4. Darn! I also threw out my water and the end of the meat.

  5. Very interesting recipe. My husband is a big fan of corned beef..

  6. My older son loves corned beef, I bet he would like this soup.

  7. We like corned beef in our house; this soup sounds interesting. :)

  8. I would think the cooker would tenderize the meat the longer you cooked it. Hmmmm. Looks intriguing, I wonder if I can get tamarind paste here.

  9. Very intriguing combination of ingredients! ;-)


Your comments are most welcome. Cheers