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.
- 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
- 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.