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Natural Beef Sinigang : Sinigang na Baka

A famously loved Filipino sour soup (not really sour, but incredibly amazing) using all wholesome ingredients. Enjoy from scratch beef bone-broth combined with flavor boosts of fresh pressed tamarind and full of vegetables to create a healthy, easy one-pot meal that can be eaten anytime.
5 from 2 votes
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Course: Dinner, Entree, lunch, Main Course, Side Dish, Soup, Ulam
Cuisine: Filipino
Keyword: beef, beef shank, bone broth, comfort, everyday food, Filipino soup, gluten free, gluten-free option, healthy, healthy recipes, one pot, sinigang, sour, tamarind, vegetables, weekday meals
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 4 people
Calories: 346kcal

Equipment

  • 1 large Dutch Oven or Stock Pot with lid
  • 1 small sauté pan
  • 1 skimmer

Ingredients

  • 3-4 quarts water the water and vegetable broth combined need to be enough to cover the beef shanks
  • 2 quarts vegetable broth
  • 1 lb Beef Shanks meat, marrow, on bone
  • ½ lb Beef Cubes thick cubes - chuck roast or top chuck
  • 1 tbsp olive oil
  • 3-4 fresh garlic cloves smash then mince
  • 1 cup Yellow Onion thick chopped
  • 4 whole Roma or Vine Tomatoes 3-4 medium tomatoes; halved and then quartered
  • 1 tbsp Fish Sauce (patis) add up to 2 tbsps per your personal taste
  • 1 cup Taro (gabi) cubed; or gold potato as a sub
  • 4 pieces Labanos (Daikon radish) cut 1" thick
  • 1 large Yellow/Banana Pepper or (4 long Green Chilis) omit if you do not like any spicey. Keep them whole.
  • ½ cup Tamarind Paste if you need to make fresh tamarind paste see the recipe link above, or use premade tamarind paste. If you cannot access tamarind you CAN omit it! Then, add an extra tomato.
  • 1 whole small Chinese Eggplant cut on diagonal and halved
  • 2 cups Yardlong Beans (sitaw) or Green String Beans cut into 3" long pieces
  • 4 pieces Okra optional
  • 4 leaves Pechay or Bok Choy just a small bunch, about 4 leaves
  • sea salt to taste
  • ground black pepper to taste
  • calamansi or lemons garnish

Instructions

  • In your Dutch oven or stock pot, boil enough water with vegetable broth to submerge the beef shanks. Only add in the beef shanks.
    Simmer on very low. 30 minutes.
    Cover with tight fitting lid.
    3-4 quarts water, 1 lb Beef Shanks, 2 quarts vegetable broth
  • Then add the chuck roast cubes of beef. Let this very low simmer (barely a simmer) for at least 3 hours until fork-tender.
    Low and slow.
    Cover with a tight fitting lid.
    SKIM and REMOVE the top of the broth "soup scum" periodically until there is no more on top of it.
    ½ lb Beef Cubes
  • When the broth is almost done and the meat starts to fall apart just by using a fork, skim it again.
  • Add a FEW of the fresh tomatoes to the broth. About 4-6 pieces.
    4 whole Roma or Vine Tomatoes
  • In another pan, add a little olive oil and sauté the garlic, onions, and the other tomatoes till fragrant and slightly seared. Then ADD this into the broth.
    1 tbsp olive oil, 3-4 fresh garlic cloves, 1 cup Yellow Onion
  • Add the thick cut Labanos (Daikon radish)
    4 pieces Labanos (Daikon radish) cut 1" thick
  • Boost the flame very slightly and now add the taro or potato. Put the lid on.
    When they are soft in ten minutes, press down on them with the flat back of a spoon to add thickness to the soup.
    You can remove the lid now and leave the broth uncovered.
    1 cup Taro (gabi)
  • Add the fish sauce (patis) to the broth. Stir and mix into the broth. Also, fork some of the beef off the bones to mix into the broth and start to give more richness and meatiness to the broth.
    1 tbsp Fish Sauce (patis)
  • Add the whole banana pepper or whole green chilis to the broth. I leave them entirely whole.
    Do NOT cut them.
    They can be cut when serving or else your soup will be "crazy" spicy.
    1 large Yellow/Banana Pepper or (4 long Green Chilis)
  • Add the tamarind paste and stir it in.
    Add the okra and eggplant.
    Let all this stew for 10 more minutes.
    ½ cup Tamarind Paste, 4 pieces Okra, 1 whole small Chinese Eggplant
  • When you are ready to eat, add in the remaining vegetables so they stay colorful and perfectly cooked.
    Add in the Yardlong beans or green beans.
    Then finally add the pechay (bok choy) or your leafy greens. Do not overcook the greens. Just close the lid for two minutes and then serve.
    1 cup Taro (gabi), 2 cups Yardlong Beans (sitaw) or Green String Beans, 4 leaves Pechay or Bok Choy
  • Sprinkle ground black pepper to your taste.
    Serve piping hot, with a side of rice, and Enjoy!
    Have calamansi or lemon on the side for squeezing on top.
    sea salt, ground black pepper, calamansi or lemons

Notes

Serving Suggestion:
This sinigang recipe is literally loaded with everything you need in a healthy, fresh made meal that is also warming and makes for the best comfort food.
  • The ideal side is RICE.
Do NOT Boil your soup. This is a low and slow recipe. You can go dance, read a book, play with kids while making this soup.  Let it simmer on very low and it should never be boiling.
 
Nutritional values are estimates and will vary on brands chosen, amounts, ingredients used, and preparations. Please use your personal nutritional calculator for more exact amounts. RLF is not a certified nutritionist.

Nutrition

Nutrition Facts
Natural Beef Sinigang : Sinigang na Baka
Amount per Serving
Calories
346
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
29
mg
10
%
Sodium
 
15955
mg
694
%
Potassium
 
997
mg
28
%
Carbohydrates
 
41
g
14
%
Fiber
 
4
g
17
%
Sugar
 
22
g
24
%
Protein
 
28
g
56
%
Vitamin A
 
2063
IU
41
%
Vitamin C
 
21
mg
25
%
Calcium
 
144
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.