Sinigang na Baka sa Bayabas
Beef Sinigang with guavas is the perfect way to warm up! This Filipino soup has a light and refreshing taste yet is hearty and nourishing. It's delicious on its own or with steamed rice!
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 2 lb boneless beef shanks, cut into serving pieces
- 8 cup water
- 1 onion, peeled and quartered
- 1 tbsp fish sauce
- 3 Roma tomatoes, chopped
- 1 lb (about 10 to 12 pieces) large ripe and semi-ripe guavas, peeled, quartered, and seeded
- salt and pepper to taste
- 1 small bunch kangkong
Instructions
- 1
In a pot over medium heat, combine beef shanks and water. Bring to a boil, skimming scum that floats on top.
- 2
When the broth has cleared, add onions and fish sauce.
- 3
Lower heat, cover, and cook for about 1 /2 to 2 hours or until meat is tender.
- 4
Meanwhile, peel the guavas and cut in half. With a spoon, scoop out the seeds and combine with one cup water of in a bowl. Mash with the back of a spoon to extract pulp and strain in a fine-mesh sieve. Discard seeds and set aside the juice.
- 5
Add tomatoes, guavas, and guava pulp. Continue to cook for another 7 to 10 minutes or until softened and has imparted flavor to the broth.
- 6
Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Add to the pot and continue to cook for about 1 minute or until just wilted.
- 7
Season with salt and pepper to taste. Serve hot