Recipesbible

Soup Dishes Cooking Time : Approximately 2 hours 20 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Philippines Sinigang na Baka | Filipino Beef Sour Soup Recipe

Filipino Sinigang na Baka is a comforting and flavorful beef soup known for its signature sour broth, tender beef, and fresh vegetables. A beloved Filipino comfort food, this traditional dish combines beef shank or other flavorful cuts with tamarind, tomatoes, onions, green beans, radish, eggplant, and leafy greens to create a hearty soup with a delicious balance of sour, savory, and fresh flavors.

The beef is slowly simmered until tender, allowing the broth to develop a rich and satisfying depth. Tamarind provides the classic sour flavor associated with Sinigang, while tomatoes and onions add natural sweetness and aroma. Vegetables are added toward the end of cooking so they retain their texture and vibrant flavor.

Sinigang na Baka is traditionally served piping hot with steamed white rice and extra fish sauce or chili on the side. It is perfect for family dinners, rainy days, weekend meals, and anyone craving a warm and tangy Filipino soup.

Cooking Method

Place the beef shank or short ribs in a large pot and cover with the water.
Bring to a boil and skim off any foam that rises to the surface.
Add the onion and tomatoes.
Lower the heat, cover, and simmer for 1½–2 hours, or until the beef is tender.
Remove the beef temporarily if necessary and skim excess fat from the broth.
If using fresh tamarind, simmer the tamarind in water until softened.
Mash the softened tamarind and strain the liquid through a fine sieve to remove the seeds and fibers.
Pour the tamarind liquid into the beef broth. If using tamarind soup mix, add it according to the package directions.
Add the fish sauce, salt, and black pepper.
Add the radish and cook for 5–7 minutes.
Add the green beans, eggplant, okra, and green chili.
Cook for another 5–7 minutes, until the vegetables are tender but not mushy.
Return the beef to the pot if it was removed.
Add the water spinach or baby spinach.
Cook for 1–2 minutes until the greens are just wilted.
Taste and adjust the sourness and seasoning with additional tamarind, fish sauce, or salt as needed.
Garnish with green onions and extra chilies.
Serve hot with steamed white rice and calamansi or lemon wedges.