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Beef Sinigang Recipe

Beef Sinigang

iamwinfred
This Beef Sinigang recipe delivers that perfect first spoonful of sour, savory broth loaded with tender beef and vegetables. The signature tang comes from tamarind, creating a comforting Filipino classic that's perfect for cool weather. With fall-apart tender beef short ribs and a medley of vegetables, this one-pot meal is both hearty and satisfying.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Filipino
Servings 6 servings
Calories 310 kcal

Equipment

  • Large stockpot or Dutch oven at least 6 quarts
  • Chef's knife
  • Cutting board
  • Ladle
  • Fine Mesh Strainer or skimmer for clearing broth impurities
  • Measuring cups and spoons
  • Tamarind Concentrate Paste optional, for natural sour flavor
  • Enameled Cast Iron Dutch Oven for even heat distribution
  • Zojirushi Rice Cooker optional, for perfectly cooked rice
  • Digital kitchen scale optional, for portioning beef evenly

Ingredients
  

  • 2 pounds beef short ribs or beef chuck about 900g, cut into serving size pieces
  • 8 cups water about 1.9 liters, plus more if needed
  • 1 medium onion quartered
  • 2 medium tomatoes quartered
  • 1 pack Tamarind Soup Base Mix 40g pack, or 1/2 cup fresh tamarind pulp
  • 1 medium taro root (gabi) peeled and cut into chunks
  • 1 medium radish (labanos) sliced into rounds
  • 1 medium eggplant sliced diagonally
  • 2 cups long string beans (sitaw) cut into 2-inch pieces
  • 4 cups water spinach (kangkong) or baby spinach washed and trimmed
  • 2 long green chili peppers left whole
  • 3 tablespoons Fish Sauce plus more to taste
  • salt and pepper to taste

For Serving

  • Steamed white or Jasmine rice essential side dish
  • Calamansi or lime wedges for extra brightness
  • Extra fish sauce with sliced chilies for dipping the beef
  • Cucumber salad to cool things down if you added extra chili

Instructions
 

  • Rinse the beef under cold water and pat dry. Trim excess fat if desired and cut into serving size chunks.
  • Place beef in a large stockpot with 8 cups of water. Add quartered onion and tomatoes. Bring to a rolling boil over high heat, skimming off any grey foam that rises to the surface.
  • Reduce heat to low and maintain a gentle simmer. Cover partially and cook for 60-75 minutes until beef is tender but not falling apart. Add more water if level drops too low.
  • Stir in the tamarind soup base mix or fresh tamarind pulp until fully dissolved. Taste and add more tamarind if you prefer an extra tangy soup.
  • Add taro root chunks first and simmer for 8-10 minutes until slightly softened. Add sliced radish and cook for another 5 minutes.
  • Add eggplant slices, long string beans, and whole green chili peppers. Simmer for 5-7 minutes until vegetables are just tender. Add water spinach last and cook for 1-2 minutes until wilted.
  • Stir in fish sauce, starting with 3 tablespoons. Adjust with salt, pepper, or additional fish sauce to taste. Add more tamarind if more sourness is needed. Let simmer for one final minute.
  • Ladle hot soup into deep bowls, ensuring each serving gets a good mix of beef, broth, and vegetables. Serve immediately with steamed rice and offer extra fish sauce or calamansi on the side.

Notes

  • Skim the broth early to keep it clear and clean tasting instead of cloudy.
  • Add vegetables in stages based on cook time so nothing turns to mush.
  • Taste and adjust sourness before adding fish sauce, since salt changes how sour tastes on your palate.
  • Use a heavy bottomed pot for more even, gentle simmering.
  • Let the soup rest for a few minutes off heat before serving – the flavors deepen slightly as it cools.
  • Swap beef for pork ribs, shrimp, or fish for a different protein base.
  • Use guava as the souring agent instead of tamarind for a sweeter, fruitier broth (Sinigang na Bayabas).
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze the beef and broth for up to 2 months, then add fresh vegetables when reheating.
  • Keep leafy greens separate if storing for more than a day, since they can turn mushy.

Nutrition

Serving: 1BowlCalories: 310kcalCarbohydrates: 14gProtein: 28gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 780mgPotassium: 820mgFiber: 4gSugar: 5gVitamin A: 35IUVitamin C: 25mgCalcium: 8mgIron: 15mg
Keyword beef short ribs recipe, beef sinigang, filipino soup, sour soup, tamarind soup
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