Sinigang na Baka (Beef Sinigang)

Sinigang na Baka

This is my fourth post regarding sinigang because its a family favourite, I think I have one more left to post which is the shrimp version.  If you have been following my posts I already had a version for pork, corned beef and fish and this is the 4th installment which is made out of beef usually brisket or ribs.  This dish is nearly similar to other South East Asian dishes such as  the “tom yam” of Thailand, “sayur asem” of Indonesia, “canh chua” of Vietnam and “singgang or “Malaysia”, which I guess are of the same origin as most of them traditionally use tamarind as the souring agent.  So far for its history I am still unsure what is its origins as I can’t find any references on the net so if anyone knows please do let me know as I am interested in knowing how this wonderful dish did invnted.


If you love the following dishes that I mentioned above or love sour soups this it a must try, trust me you will get addicted to it.

Sinigang na Baka (Beef Sinigang)
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 kg beef brisket or 1.5 kg beef ribs, cubed
  • 1 large red onion, chopped
  • 1 packet sinigang (tamarind) mix
  • 2 medium tomatoes, chopped
  • 8 pieces small taro
  • 200g okra medium sized, cut into two
  • 1 packet spinach leaves
  • water
  • fish sauce
  • pepper
Instructions
  1. Place beef and onion in a pot, pour water in pot until the meat is barely covered bring to a boil then simmer for 45 minutes.
  2. Add the taro and chopped tomatoes, bring to a boil then simmer additional for 40 minutes.
  3. Add the sinigang mix and okra then cook for 5 minutes.
  4. Add the spinach, season with pepper and fish sauce. Turn heat off then serve.

 

Sinigang na Baka Wide


 

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12 Responses

  1. Peggy says:

    This is my kind of comfort food! This looks delicious and I can’t wait to give it a try!

  2. This dish reminds me of a local Mauritian dish except the beef would be replaced with chicken or fish. Mauritians love using tamarind and okra (lady fingers as they call them here).
    🙂 Mandy

  3. Lynn says:

    Thanks for sharing your recipe. I have been planning to cook corned beef sinigang until i stumbled upon your corner beef sinigang recipe. But what ended up happening is I made this recipe but added Corned Beef! I boiled and simmered the Corned beef an hour per pound first, cubed it then added it to the beef brisket after it has boiled and simmered. I just followed this beef sinigang recipe, and it was incredible! You get the best of both worlds ‘er best of both beef rather! 🙂

  4. Girlie Ticzon says:

    Thank u for sharing this recipe..i’ll give it a try when I get home…

  5. Larissa says:

    Love love sinigang! I’m glad you’ve shared the recipes as I’ve been wanting to learn it myself, there is a pork version too which is also really nice it eat!
    Definitely will be making this now as Aus is going into autumn.
    Thank you!

  1. August 9, 2011

    […] Beef  […]

  2. November 21, 2011

    […] and I just started to see this during the late 90′s. Basically this dish is similar to how beef sinigang is cooked but using corned beef instead, I guess main idea here is to mix corned beef flavour and […]

  3. September 30, 2015

    […] characterised by its pungent sour taste. There are three main versions of this much-loved dish: baka sinigang, baboy sinigang and isda sinigang —beef, pork and fish respectively— and all three of them are […]

  4. April 4, 2017

    […] is a Filipino sour soup dish prepared with tamarind then with meats like pork, beef, chicken, fish and prawns, they also prepared with different vegetables like kangkong, taro, […]

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