Sinigang na Baka sa Bayabas

Sinigang na Baka sa Bayabas is a refreshing soup made of fork-tender beef, water spinach, and fresh guavas. This Filipino dish is delicious and filling on its own or with steamed rice. It’s a great way to warm up on rainy days or chilly winters.

sinigang na baka sa bayabas 2 730x973 1

In contrast to the sharp, lip-puckering tartness of the tamarind-based sinigang, this version has a more delicate flavor with a slight hint of sweetness and a subtle note of sourness from the guavas. It has a light and refreshing taste yet is hearty and nourishing.

Ingredient notes

  • Boneless Beef Shank– a tough and sinewy cut of meat that’s best cooked low and slow in moist heat; a common ingredient in soups. You can also use beef brisket, beef short ribs, or spare ribs.
  • Onion– enhances the savory flavors and adds a subtle sweetness
  • Fish Sauce– adds umami, salty flavor
  • Tomatoes– use fresh ripe tomatoes as they’re sweeter and juicier
  • Ripe Guavas– if fresh guavas are unavailable, you can use the guava soup base powder.
  • Kangkong– also called water spinach. You can substitute other leafy greens such as spinach, kamote tops, or pechay
  • Salt and pepper– season to taste

Cooking Tips

  • Use a combination of ripe and still green guavas for a good balance of sour and sweet taste.
  • To draw out maximum flavor, extract the guava pulp. Scoop the seeds and place in bowl with about a cup of water. Mash with the back of a spoon and strain in a fine-mesh sieve. Discard the seeds and add the extracted juice to the pot.
  • You can add more vegetables like okra, gabi, sitaw (yard-long beans), and labanos (white radish). This will not only extend servings but will add flavor and texture to the soup.

How to serve and store

  • Beef sinigang with guavas is delicious on its own or as part of a larger meal. Serve it piping hot as a main dish for lunch or dinner with steamed rice and spiced fish sauce for dipping.
  • Store leftovers in an airtight container and keep in the refrigerator for up to 3 days.
  • Reheat in a pot on the stove or in the microwave at 2 to 3-minute intervals until hot.

Ingredients

  • 2 pounds boneless beef shanks, cut into serving pieces
  • 8 cups water
  • 1 onion, peeled and quartered
  • 1 tablespoon fish sauce
  • 3 Roma tomatoes, chopped
  • 1 pound (about 10 to 12 pieces) large ripe and semi-ripe guavas, peeled, quartered, and seeded
  • salt and pepper to taste
  • 1 small bunch kangkong

Leave a Reply

Your email address will not be published. Required fields are marked *