Beef Sinigang (Sinigang Na Baka)
A classic Filipino sour soup featuring tender beef ribs and a variety of vegetables in a savory tamarind-based broth.
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Ingredients
- 2 lbs Beef short ribs or brisket, cut into chunks
- 1 1/2 oz Tamarind soup base mix
- 8 cups Water
- 1 medium Onion, quartered
- 2 large Tomatoes, quartered
- 3 tablespoons Fish sauce (Patis)
- 1 cup Radish (Labanos), sliced
- 1 bunch String beans (Sitaw), cut into 2-inch lengths
- 1 medium Eggplant, sliced
- 2 cups Water spinach (Kang-kong) or baby spinach
- 2 pieces Long green pepper (Siling haba)(optional)
- 2 pieces Taro (Gabi), peeled and quartered
Instructions
- 1
In a large pot, combine the beef and water, then bring to a boil.
- 2
Skim off the scum that rises to the surface to ensure a clear broth.
- 3
Add the onions, tomatoes, and taro; lower the heat and simmer for 60 to 90 minutes or until the beef is fork-tender.
- 4
Once the beef is tender and the taro has slightly thickened the broth, stir in the tamarind soup base mix.
- 5
Add the fish sauce and the long green peppers, simmering for another 5 minutes.
- 6
Add the radish and string beans, cooking for 3 minutes before adding the eggplant.
- 7
Add the water spinach (kang-kong) and turn off the heat, letting the residual heat wilt the greens.
- 8
Adjust the seasoning with more fish sauce or salt if needed, and serve hot with steamed white rice.
Nutrition per Serving
420
Calories
35g
Protein
18g
Carbs
24g
Fat
5g
Fiber
4g
Sugar
1150mg
Sodium
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