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Sinigang na Baka

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 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
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
 

  1. 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.
  2. Brown the beef. Drop in the neck bones, turning until the exterior loses its raw look. This quick sear layers in extra flavor.
  3. 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.
  4. 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.
  5. 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.
  6. 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.