I’ve been trying to make corned beef not to make a classic pinoy breakfast like cornsilog but because of the Corned beef Sinigang in Sentro. We tried it on my last birthday and they’re so good, I kept dreaming about them. Sour and salty, and oh so flavorful!  Sinigang and corned beef is a marriage made in food heaven.
But the thing is, you can’t make corned beef sinigang with the canned corned beef you can buy in the supermarket. I once bought a whole slab of corned beef at Santi’s and I was crying inside because it’s so costly.  
So the solution, make corned beef at home. Corned beef is a little scary to make. All those ingredients deserve to be in a science project and not in a recipe. But once you make it, it’s so satisfying. Hooray for homemade! 
I found this recipe in an old food blog  here. It’s designed to be a #kumikitangkabuhayan recipe and you can use it for selling. I just made a few changes since this is for home recipe so there’s no need to flake it. 

You can buy these ingredients in Divisoria (I’m not sure where), or you can check my shop.

Trivia! Corned beef doesn’t have corn in them. The corned part means salted, or salt cured using large rocksalt called “corns” and the Irish probably coined it.

Follow this Flipino dish with recipes and procedures below!

Corned Beef

Meat -Beef brisket, or any boneless beef – 1 kg

Cover Pickle Ingredients:

  • 1 cup – Water
  • 1 Tbsp – Salt, refined
  • 1-1/4 Tbsp – Sugar, refined
  • 1 tsp – Curing salt (Prague powder)
  • 1/4 tsp – Vitamin C powder
  • 1 tsp – Phosphate



1. Select good quality meat.
2. Prepare the cover pickle (40 degree salinity)
4. Immerse meat into the cover pickle.
5. Cure at room temperature for 8-10 hours or refrigerate (34-36 degree F) for 1-2 days. Make sure to turn the meat at least 3 times a day.

Cooking Ingredients:

  • 1 tsp – Nutmeg
  • 1 tsp – Corned beef seasoning
  • 1 tsp – Garlic powder
  • 1 tsp – MSG*
  • 2 Tbsp – Carageenan


  1. Rinse meat under running water briefly.
  2. Add 2 cups water to cover the meat with the above ingredients.
  3. You may add onion or leeks, garlic, carrot, celery, etc for added flavor.
  4. Cook slowly for 2 to 3 hours until corned beef is very tender. 

At this point, I can now stop and refrigerate the corned beef until I need it for my corned beef sinigang. But if you’re making the regular old corned beef as we know it, continue below.

Corned Beef For Selling


  • prepared corned beef
  • 2 tbsp – Trimix
  • 1 tsp Caregeenan
  • 1/4 cup water
  • broth


  1. Separate meat from broth. Reserve broth.
  2. Flake the corned beef.
  3. For every 300 grams stock add 2 Tbsp Trimix and 1 tsp Carageenan previously dissolved in 1/4 cup water and boil it until thickens.
  4. Add it to 700 grams flaked lean meat to make 1000 grams product.
  5. Pack in polyethylene bags and keep in freezer.



April Bewell

I am a mom blogger and a freelancer. As a mom, I believe that everything doesn't have to perfect to be wonderful. Sometimes life can be chaotic and we all need a little help now and then. I'm here to help with the mom blues. Aja!

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