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Chef Vicky Pacheco Shares the Recipe for the Famous Sentro 1771 Sinigang Na Corned Beef

By John Legaspi


On a positive note, this enhanced community quarantine paved the way for many to dabble in their creative side. Some finished their long overdue home projects, painted new worlds on canvases, while others put on a new hat, a toque to be exact, and have cooked up some magic in the kitchen. If you’re looking for a new dish to try out next, do include this groundbreaking dish, one of the first to marry tradition with cosmopolitanism—the Sentro 1771 Sinigang Na Corned Beef. Chef Vicky Pacheco just shared her recipe for making corned beef and how to incorporate it into sinigang. Overall, the dish is comforting, tangy, and just perfect for staying indoors.


  • 11 ½ cups of water
  • 1 cup plus 2 tbsp. of rock salt
  • ¼ cup Prague salt
  • 3 tbsp. brown sugar
  • 1 medium red onion, peeled and quartered
  • 3 cloves garlic, peeled

Combine all ingredients in a pot. Bring to a boil, then transfer to another container to cool faster. Strain the brine into a bowl.



  • 2 kg. boneless beef camto, cut into three-inch cubes
  • 2 kg. beef short ribs, cut into three-inch cubes
  • Brine solution
  • 2 leeks, root ends trimmed
  • 2 medium red onions, peeled and halved
  • 4 celery stalks, roots and leaves trimmed
  • 4 bay leaves
  • 2 tbsp. whole black peppercorns
  • Purified water


  1. Cure the meat. Place beef camto and short ribs in a non-metal container. Pour the brine. Cover and refrigerate for three to five days. Make sure meat is always submerged in the brine. When ready for cooking, drain off liquid, but do not rinse the meat.
  2. Tenderize the meat. Place the cured meat in a stockpot. Add the vegetables. Fill the pot with water just until the meat and vegetables are covered. Simmer until the meat is tender, then drain out the broth into a bowl and set aside. Separate the meat from the vegetables. Do not rinse the stockpot.
  3. Strain the broth. Taste it so you’ll know how to season your sinigang. Taste the meat, too, to check whether it is well-flavored or too salty.



  • 4 native tomatoes, quartered
  • 2 medium red onions, peeled and quartered
  • 2 native taro (gabi), peeled and quartered
  • Reserved corned beef broth
  • Purified water
  • ¼ cup sinigang mix, or use fresh unripe tamarind (sampalok) when available
  • 2 green finger chilies (siling pangsigang)
  • Corned beef
  • 2 eggplants, diagonally sliced
  • 1 bunch string beans (sitaw), cut into two-inch pieces
  • 6 okras, diagonally sliced
  • 1 radish (labanos), peeled and diagonally sliced into one-inch pieces
  • 1 bundle on kangkong
  • Rock salt to taste


  1. Add tomatoes, red onions, and gabi to the unrinsed stockpot. Pour broth and enough water to cover the vegetables. The broth-water ratio should also depend on the saltiness of the broth and corned beef—add more water if salty and less if not. Bring to boil, then reduce heat and simmer until gabi is tender.
  2. Add sinigang mix or pang-asim and green chilis. Add corned beef and eggplant, sitaw, okra, and radish. Add kangkong leaves and shoots just before serving. Season with salt if necessary.

Source: Manila Bulletin (

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