Sinigang na Baka sa Bayabas
Beef Sinigang with guavas is the perfect way to warm up! This Filipino soup has a light and refreshing taste yet is hearty and nourishing. It's delicious on its own or with steamed rice!
Servings: 4 servings
Calories: 311kcal
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
Instructions
- In a pot over medium heat, combine beef shanks and water. Bring to a boil, skimming scum that floats on top.
- When the broth has cleared, add onions and fish sauce.
- Lower heat, cover, and cook for about 1 /2 to 2 hours or until meat is tender.
- Meanwhile, peel the guavas and cut in half. With a spoon, scoop out the seeds and combine with one cup water of in a bowl. Mash with the back of a spoon to extract pulp and strain in a fine-mesh sieve. Discard seeds and set aside the juice.
- Add tomatoes, guavas, and guava pulp. Continue to cook for another 7 to 10 minutes or until softened and has imparted flavor to the broth.
- Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Add to the pot and continue to cook for about 1 minute or until just wilted.
- Season with salt and pepper to taste. Serve hot
Notes
Use a combination of ripe and still green guavas for a good balance of sour and sweet taste.
Nutrition
Calories: 311kcal | Carbohydrates: 29g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 470mg | Potassium: 1400mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1465IU | Vitamin C: 397mg | Calcium: 85mg | Iron: 4mg