I don’t know what I was thinking. The horrendous California heat is still upon us and yet there I was today, tending a piping hot pot of soup! I must be crazy, the hottest October in memory and I had the stove on all day to simmer beef shanks into melt-in-your-mouth tenderness. In my defense, my RD consultant gave me a huge bag of guavas a few days ago and as you can see from their stage of ripeness, they needed to be used ASAP. Besides, after almost three years of Kawaling Pinoy, I should have more than twenty beef recipes in the archive. And what better way to use guavas and have a beef recipe to share? Sinigang na baka sa bayabas, what else!
I do have a sinigang na baka already in the archive and you can find the recipe —>here. The mode of preparation for both these sinigang is basically the same, their difference being that of ripe guavas replacing tamarind as the souring agent. Sinigang sa bayabas has none of the lip-puckering tartness of tamarind-based sinigang but has more of a slight sweetness from the guavas, making it a truly refreshing soup perfect for all seasons.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
Ingredients
- 2 pounds boneless beef shanks cut into serving pieces
- 10 cups water
- 1 onion peeled and quartered
- 1 tablespoon fish sauce
- 3 Roma tomatoes chopped
- 7 to 8 large ripe guavas peeled, quartered and seeded
- salt and pepper to taste
- 1 small bunch kangkong
Instructions
- In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats to top. When broth has cleared, add onions and fish sauce. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat is fork tender.
- Add tomatoes and cook for about 2 to 3 minutes. Add guavas and continue to cook for another 7 to 10 minutes or until softened and has imparted flavor to broth. Season with salt and pepper to taste.
- Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Add kangkong and continue to cook for about 1 minute or until just wilted. Serve hot.
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
RG says
hi lalaine, i’d love to try out this recipe but the ingredient list seems incomplete. can you please update it? thank you
Lalaine says
Oh wow, I don’t know what happened to the recipe, it did have a lot of missing ingredients on the list. Thank you, thank you for letting me know. I really appreciate it. I fixed the recipe 🙂
Dinah says
We love sinigang but I hate sinigang sa bayabas. Di ba amoy putok, hahaha? When I was a kid, kapag bangus na sigang sa bayabas, lumuluha talaga ako sa inis kasi wala choice kundi kumain. So I haven’t cooked any sinigang sa bayaba. But am curious to try it with pork or beef 🙂
Lalaine says
Haha napatawa mo naman ako. I guess for some, sinigang sa bayabas is an acquired taste but I love it, bulanglang ang tawag namin sa Kapampangan 🙂
alma says
Yes mas masarap sya kesa s sampalok.
Lalaine says
Maasim na manamis namis 🙂