Sinigang na Baka sa Bayabas
The Filipino Classic Sinigang na Baka is a beef vegetable soup with tamarind, topped with fresh kangkong leaves. It is a hearty soup that can be served as a meal or on its own. It is traditionally made with beef and vegetables and is often cooked for 1/2 to 2 hours. The dish is traditionally served with rice.
- 1 kh Beef spare ribs 1(or any part, preferably with bones)
- 5 pcs Whole tomatoes uncut
- 6-8 cloves Garlic bruised
- 3 pcs Onions chopped
- Kangkong swamp cabbage, water spinach
- Sitaw string beans - optional
- Gabi taro - optional
- 3-5 pcs Guava ideally not fully ripened
- 2 tbsp Salt
- Fish sauce to taste
- 1.5-2 ltrs Water (Depends on the part of beef, the lesser the bones the fewer the water)
- Long green chili optional but desired
Put the beef in a pot with water and salt.
Scoop out the scum after 10 minutes or just when the water is about to boil.
Put in the garlic, onions, tomatoes and guava.
Let it boil under low heat for about an hour.
When the meat is tender, add in the vegetables.
Season with fish sauce to taste.
When the vegetables change colour into a more vibrant green, they are cooked.
Put the long green chili on top.
Turn of the heat and let it sit for several minutes.
Serve with hot rice.
- No need to cut through the tomatoes and guava. Let them soften and be in one with the dish as it cooks.
- Depending on the thickness of the meat and the heat, you may need to extend the hour to 10-20 minutes. In my case, I don’t mind the wait because the final product would be meat off the bones tender. Also, avoid opening the pot every now and even. If you feel the need to stir, do so after 30 minutes and that’s it. Leave the dish and let it cook.
- I hope I gave you a very clear idea on how to cook sinigang na baka sa bayabas. Remember me when you cook!