Sinigang na Baka (Beef Ribs in Tamarind Broth)

Although the temperature last night was warmer than expected of a BER month, I was clamoring for something hot, something sour for dinner, something we call sinigang.

Sinigang is a Filipino dish characterized by the sourness of its broth from the use of guava, mango, calamansi (lime), kamias (averrhoa bijimbi) or tamarind. 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.

 

Makes 6 Servings

Ingredients

3 lbs Beef Ribs, pre-cut to serving sizes
1 medium onion, peeled and quartered
water
4-5 pieces taro (gabi), 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 or 4 cups of fresh tamarind
1 finger pepper (optional)
salt and pepper

Procedure

Place beef in a stock pot and cover with around 10 cups of water. Bring to a boil, skimming scum that may aggregate on top. Add onions and tomatoes. Lower heat to simmer until meat is fork-tender, adding more water as needed to maintain 5 to 6 cups of liquid.

When meat is tender, add radish and taro. Cook until tender. Add egg plant and finger chili and continue to cook for an additional 2 to 3 minutes.

Season with tamarind package, decreasing or adding amount depending on preference. If using fresh tamarind, place tamarind in broth. Cook until softened. Remove with slotted with spoon, place in a bowl and add around 1/2 cup of broth. Mash with back of spoon until pulp is separated from seeds and skin. Strain mixture in a wire mesh and return pulp and broth to pot, discarding skin and seeds.

Add bokchoy leaves. Cook for an additional for an additional 1 to 2 minutes. Season with salt and pepper. Serve hot paired with rice.

TIP:
For extra flavor, substitute rice water (water used in washing rice) for half or all of the plain water.

 

Soup Recipes in The CookMobile Archive:

Shrimp and Vegetable Soup

 

 

 

Tinolang Palaka (Frog Legs in Ginger Broth)

More Good Food!

• Miswa Noodles and Meatball Soup
• Nilagang Baka (Beef Shank Soup)
• Filipino-style Spaghetti
• Arroz Caldo
• Mussels and Spinach in Ginger Soup
• Sinigang na Buntot ng Baboy (Pig’s Tail in Tamarind Broth)
• Sinigang na Manok (Stewing Chicken in Tamarind Broth)
• Beef Pochero
• Kare-kareng Beef Oxtail and Tendon (Beef Stew with Peanut Sauce)
• Tinolang Manok (Stewed Chicken in Ginger)