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4 from 9 votes

Sinigang na Baka

Prep Time15 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 35 mins
Course: Main Entree, Soup
Cuisine: Filipino
Servings: 4 Servings
Calories: 608kcal


  • 3 pounds beef short ribs
  • 10 cups water
  • 1 onion, peeled and quartered
  • 2 large Roma tomatoes, quartered
  • 1 tablespoon fish sauce
  • 6 gabi, peeled and halved depending on size
  • 2 finger chilies
  • 1 (6 inches) radish (labanos), peeled and cut into 1/2-inch thick on a bias
  • 15 large tamarind pieces or 1 1/2 (1.41 ounces each) packages tamarind base powder
  • 1 bunch kangkong
  • salt and pepper to taste


  • In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats on top.
  • When the broth has cleared, add onions, tomatoes, and fish sauce.
  • Lower heat, cover and cook for about 1 1/2 to 2 hours or until meat is fork-tender.
  • Add gabi and cook for about 6 to 8 minutes or until soft.
  • Add chili and radish. Continue to simmer for about 2 to 3 minutes.
  • Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves.
  • If using packaged tamarind base, add into the pot and stir until completely dissolved. Season with salt and pepper to taste.
  • Add kangkong and continue to cook for about 1 minute. Serve hot.

If Using Fresh Tamarind

  • Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
  • With a fork, mash tamarinds.
  • In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice.
  • Discard seeds and skins. Pour tamarind juice into the sinigang.


Calories: 608kcal | Carbohydrates: 42g | Protein: 51g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 147mg | Sodium: 596mg | Potassium: 1914mg | Fiber: 7g | Sugar: 8g | Vitamin A: 998IU | Vitamin C: 35mg | Calcium: 134mg | Iron: 7mg