Sinigang na Baka (Beef Sinigang)

Sour Beef Soup with Vegetables

Sinigang, a Filipino comfort food, can be made with beef, pork or fish. It is a perfect dish during a nice cold weather. Tart and sour, it is always served with rice.

The preparation and vegetables used for beef and pork are just the same. However, the Fish Sinigang is prepared differently.

The broth is flavored with either the juice of unripe Sampalok (Tamarind fruit), Guava, Santol or Kamias (Averrhoa Bilimbi).

The usual vegetables for this dish are taro root, string beans, radish, and water spinach. 

YOUR SHOPPING LIST:

  • Beef Chuck
  • Taro root (Gabi)
  • String beans (Sitaw)
  • Water Spinach (Kangkong leaves)
  • Tamarind fruit (Sampalok)
  • Radish (Labanos)
  • Long Chili Pepper
  • Tomato

IN THE PANTRY:

  • Onion
  • Fish Sauce(Patis)
  • Black Pepper

INGREDIENTS

  • 2 pounds Beef Chuck, cubed
  • 6-7 cups water
  • 4 pieces Taro root, peeled and halved
  • 1/2 pound String beans, cut into 2 inch lengths
  • 2 cups Water Spinach, leaves and stem separated
  • 3- 4 pieces unripe Tamarind fruit
  • 2 medium Radishes, cut into cubes
  • 1 Long Chili Pepper, halved
  • 1 Tomato, quartered
  • 1 medium Onion, chopped
  • 3 tablespoons Fish Sauce
  • 1 teaspoon Black Pepper


1  Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juice and discard the pulp and seeds.

2 Boil together in a pot the beef, remaining water, tamarind juice, tomato, onion and fish sauce. Simmer for 20 minutes or until the beef is tender.

3 Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 - 10 minutes, until the vegetables are tender.

4 Scoop out a few taro root and mash. Add it back to the soup to add flavor.

5 Season with pepper, then add the kangkong leaves.

6 Serve hot with rice.

(Learn more about COOKING RICE, THE FILIPINO WAY.)


BENG'S TIPS

  • Leave out the radish if you don't like them, but not the taro root. The taro root gives the dish a distinct taste and texture especially if you mash a few pieces and add back to the soup.
  • Nowadays, most cooks use the Tamarind Mix found in Asian markets to save the hassle of extracting the tamarind juice. It's cheaper and more convenient to use.
  • When using Tamarind mixes, make sure to taste the dish first before adding any fish sauce because tamarind mixes are already seasoned with salt.



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