Easiest way to cook Sinigang na Baka (Beef Tamarind Soup). There’s nothing like a steamy bowl of sinigang na baka on a gray day. The sour kick from tamarind, melt‑in‑your‑mouth beef, and a bounty of vegetables instantly chase away the chill and bring back memories of family lunches by the rainy‑season window. If you’re craving comfort in a bowl, this classic Filipino soup is it—simple to put together, generous on flavor, and perfect with way too much rice.

Ingredients for Sinigang na Baka

Here’s everything you need:

4 lbs beef neck bones or short ribs
3 tablespoons cooking oil
3 cloves garlic, minced
3 medium onions, wedged
4 plum tomatoes, wedged (half used for sautéing, half added later)
1 quart rice water (from rinsing uncooked rice)
1 quart water (plus more as needed)
50 grams tamarind soup mix (e.g. Maggi Magic Sinigang)
1 tablespoon beef powder (optional, for extra umami)
5 pieces taro (gabi), peeled
1 daikon radish, roll-cut
2 Chinese eggplants, sliced diagonally
3 long green chili peppers
10 pieces okra
15 pieces string beans, cut into 2-inch lengths
1 bunch water spinach (kangkong), leaves only
Fish sauce, to taste

How to Cook Sinigang na Baka

Start with the aromatics. Heat oil in a large pot and sauté garlic, onions, and half the tomatoes. Cook until onions soften and release their fragrance.
Brown the beef. Add beef bones and cook for a few minutes until the meat is no longer red. This step builds deep flavor.
Simmer the broth. Pour in the rice water and bring it to a boil. Lower the heat and simmer the beef until very tender, about 45–60 minutes. Skim off any scum that rises to the top.
Add souring agent and roots. Stir in the tamarind mix and beef powder. Then add the taro and radish. Cook until taro is fork-tender.
Layer in the veggies. Add remaining tomatoes, eggplant, and green chili. Simmer for 5 minutes. Then add okra and string beans, cooking for another 5 minutes.
Finish with leafy greens. Season the broth with fish sauce to taste. Add water spinach and cook for just 1 minute before turning off the heat.
Serve hot. Enjoy your Sinigang na Baka with freshly steamed white rice.

What is Sinigang na Baka?

Sinigang is a traditional Filipino soup known for its signature sour broth. While the most common version is made with pork, this beef (baka) variation offers a richer and deeper flavor thanks to the use of bony cuts like beef neck or short ribs.

The sourness usually comes from tamarind, though some families use calamansi, green mango, or even tomatoes to achieve that familiar tang. What makes Sinigang unique is how the broth balances sour, savory, and slightly sweet flavors—creating the perfect backdrop for meat and vegetables to shine.

Why You’ll Love This Version

Deep, beefy flavor. Using meaty neck bones means a broth that tastes like it simmered all day (because it did!).
Naturally thickened. A splash of rice‑wash (the cloudy water after rinsing uncooked rice) adds body without extra starch.
Veggie rainbow. Crisp string beans, earthy taro, tender eggplant, and leafy water spinach hit every texture note.
Adjustable tang. Start with less tamarind mix, then bump it up to match your personal “asim” level.

Sinigang na Baka (Beef Tamarind Soup)

There’s nothing like a steamy bowl of sinigang na baka on a gray day. The sour kick from tamarind, melt‑in‑your‑mouth beef, and a bounty of vegetables instantly chase away the chill and bring back memories of family lunches by the rainy‑season window.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 6 people

Ingredients Method

Ingredients

4  lb beef neck bones Short ribs work too but bones add richer broth.
3  Tbsp cooking oil For sautéing.
3 cloves garlic minced Flavor base.
3 medium onions wedged Sweetness for the broth.
4 plum tomatoes wedged Half go in early, half later.
1  qt rice water First rinse from 2 cups uncooked rice.
1  qt water plus extra Top up as needed.
50  g tamarind soup mix Start with ¾ of the pack taste, then add more.
1  Tbsp beef powder Optional boosts umami.
5 small taro gabi, peeled Thickens the soup as they soften.
1 daikon radish roll‑cut Mild sweetness.
2 Chinese eggplants diagonal slices Soak in water if prepping ahead.
3 long green peppers For aroma not heat.
10 okra pods Adds subtle body.
15 string beans 2‑inch pieces Crunch factor.
1 bunch water spinach kangkong, leaves picked Toss in last minute.
Fish sauce Season to taste.

Method

Sauté aromatics. Heat oil in a large soup pot over medium. Add garlic, onions, and half the tomatoes. Cook until onions turn translucent and fragrant.
Brown the beef. Drop in the neck bones, turning until the exterior loses its raw look. This quick sear layers in extra flavor.
Build the broth. Pour in rice water. Bring to a gentle boil, skim off foam, then lower the heat. Cover and simmer 45–60 minutes, or until beef starts to soften. Add plain water along the way to keep everything submerged.
Season & add root veg. Stir in the tamarind mix and beef powder. Taste—add more mix if you want it punchier. Slip in taro and daikon; simmer 10–15 minutes until a fork slides through easily.
Load remaining veggies. Add eggplant, the rest of the tomatoes, and green peppers. Cook 5 minutes. Drop in okra and string beans; simmer another 5 minutes.
Finish & serve. Splash in fish sauce, adjusting saltiness. Stir in water spinach; once it wilts (about a minute), kill the heat. Ladle over hot rice, making sure everyone gets a bit of everything.

Tips for Best Results

Rice water is key. It adds a light thickness that water alone can’t provide.
Beef neck bones are ideal—they give the soup great flavor and yield tender meat.
Add vegetables in stages. This ensures everything cooks evenly and nothing turns mushy.
Taste the broth as you go. You can adjust the sourness and saltiness easily with more tamarind mix or fish sauce.

What to Serve With Sinigang na Baka

Sinigang is almost always paired with white rice, but you can round out your meal with:

Fried pompano or tilapia for a crunchy side.
Grilled squid, which adds a smoky bite.
Fish sauce with calamansi and chili as a dipping sauce for the meat.

WATCH THIS VIDEO CREDIT : Panlasang pinoy

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Final Thoughts

Sinigang na Baka is more than just a soup—it’s a taste of home. Whether you’re serving it for lunch on a rainy day or making a big batch for a weekend family gathering, this dish never disappoints. It’s wholesome, deeply flavorful, and loved by all generations.

If you give this recipe a try, let us know how it turns out!