Sinigang na Baka (Beef Ribs in Tamarind Broth)

Although the temperature last night was higher than what is to be expected from a BER month, I was clamoring for something hot, something sour for dinner! I normally cook sinigang only on the weekends, except if it was of fish or shrimp, because of the 1 to 2 hours needed to get the meat to the point that it falls off the bone. Figuring I get home from work at around 7 PM, and 2 to 3 hours to prepare the dish, 9 PM is way too late for dinner! But my mother arrived this Monday from the Philippines for her bi-yearly visits. She had the beef ribs simmering in the pot, already tender, by the time I got home. All I had to do was flavor it to our liking and add the vegetables.

Sinigang is a Philippine dish characterized by the sourness of its broth from the use of guava, mango, calamansi (lime), kamias (averrhoa bijimbi) or tamarind. The availability of powdered or cubed sinigang mix in packets has made preparing this dish possible even without access to these natural fruits. The dish incorporates either fish, chicken, pork, beef or shrimp. An assortment of vegetables such as tomato, onion, taro, radish, string beans and spinach add additional interest to the dish.

I used beef ribs for our sinigang tonight. The extra fat marbling of the meat gives the broth flavor extraordinaire. I also omitted the tomato from the recipe as I didn’t want it to compete with the broth. The white round in the bowl is a taro root or gabi.

Makes 6 Servings

3 lbs Beef Ribs, pre-cut to serving sizes
1 medium onion, peeled and quartered
water
4-5 pieces taro, peeled and halved
1 medium eggplant, sliced in half and cut into serving size
1 daikon radish, peeled and cut into serving size
1 bunch bokchoy, washed and individual leaves separated
1 pkg tamarind base powder
1 finger pepper (optional)
salt and pepper

Place beef and onions in a stock pot. Add around 5-6 cups of water and allow a gentle boil until meat is tender, leaving enough broth to make a soup-like dish. Add water throughout the boiling process as needed.
When meat is tender, add vegetables, except bokchoy leaves. Continue to simmer until vegetables are cooked.
Add finger pepper.
Season with tamarind package, decreasing or adding amount depending on preference.
Season with salt and pepper.
Add bokchoy leaves. Simmer for an additional 2-3 minutes.
Serve hot paired with rice or on its own.

TIPS:
1) Substituting rice water (water used in washing rice) for plain water uplifts the flavors of the dish.