Beef and Vegetables in Spicy Tamarind Broth a.k.a. "Sinigang na Baka"

mariaantonette
Dec 4, 2015
2 min read

I have been waiting for some cooler breeze since October but LA seems to have a delayed fall/winter weather. Finally, the cold is starting to kick in and I am taking advantage of it. Today’s recipe is perfect to give you comfort on a cold winter night. This dish is also a good cough and cold relief because tamarind contains significant amount of vitamins (Vitamin C, E, and B) and minerals; not including other nutrients you can get from the vegetables and protein that you will add in the recipe. Sounds like a catch!

“Sinigang” is what we call this dish in the Philippines, which is composed of protein and vegetable of your choice in a sour broth. The soup base can be made with Bilimbi, Miso, or Tamarind. Bilimbi and miso are good base for seafood, while tamarind is best with poultry and meat. I chose beef as the main protein so I will be utilizing tamarind in this recipe.

Ingredients 1 Lb Beef chuck roast 1 pc Medium onion, cut into eighths 2 pcs Roma tomatoes, cut vertically into eights 5 C Water 1 pc Carrot, cut 1 inch thick 1 pc Daikon, cut 1 inch thick 1 pc Large Asian eggplant, cut 1/2 inch thick 2 pcs Green chili Bunch of spinach, stemmed 1 pack Tamarind powder (can be bought in Asian markets)

Directions 1. Sauté onion with Roma tomatoes until tender. 2. Pat dry the meat and add to the sautéed onion and tomatoes. Stir until the meat turns white.

3. Add water, cover the pot, and adjust heat to high until it boils. Skim the scum from the surface of the broth, place back the cover, and continue to tenderize the meat.

4. Add the tamarind powder to the broth and boil for about an hour. 5. Check the tenderness of the meat. Meat is ready if can be effortlessly pierced with a fork. 6. Add the green chili. (add later on if you prefer a less spicy broth)

7. Carrots and daikon, cook covered for 5 minutes.

8. Then add the eggplant, cook for another 3 minutes. When the meat and vegetables are ready, turn off the heat, stir in the spinach, and cover to let the steam cook the leaves.