Sinigang na Baka (Beef Shanks Tamarind Sour Soup)

Sinigang na Baka is a classic Filipino dish, in which beef shanks are boiled into a steaming broth. Usually, an instant tamarind seasoning (which can be found at any Asian market) is added to give that sour taste, but to be more technical, in the Philippines, fresh young tamarind is used or a sour tropical fruit called "kamias" can be added as well for that sour note. 

For this dish, steamed or boiled vegetables such as bokchoy or cabbage, green beans or long string beans, potatoes or taro root are added to this soup to make it quite hearty. This can be eaten as is, but this is best served with a bowl of rice and a little dish of fish sauce to give it a bold and salty taste! Pork, fish or shrimps can also be used as the main ingredient for this soup as well instead of beef.

Ingredients:
3-4 Beef Shanks (already pre-cut and individually wrapped found at Wegman's or your local grocery store or butcher shop)
or
2 lbs of Beef Chuck (although I must say beef with bones are better for this type of soup)
1 large Vidalia Onion, chopped
3 cloves of garlic, minced
2 Tomatoes, sliced
1 Packet of Sinigang - Tamarind Seasoning (Knorr Brand-found in Asian markets - some even have a Taro flavor added)
Ground Pepper and a few black peppercorns

The following vegetables are to be steamed or boiled:
A bunch of Bokchoy or quartered Cabbage
Green Beans or Long String Beans (Sitaw)
2-3 Potatoes, quartered
4-5 Taro roots, halved

Fish Sauce


Directions:

Place beef shanks in a large stock pot, fill it with water. Let it come to a full boil. Discard the first boil, then fill it up with water again. This time add the tamarind seasoning, black pepper and whole black peppercorns, onions, garlic and tomatoes. Continue to let it boil while until beef are nice and tender, skimming the top off with any froth from the soup. By doing this, it will make your broth clear as a crystal ball!

On a separate pot/steamer, let all the vegetables (except for the potatoes and taro root) steam for a few minutes, usually for 8 to 10 minutes. For the potatoes and taro root, boil them separately until they are soft. Set the cooked vegetables aside.


To serve this soup, simply pour the broth and pieces of meat or shank in a big bowl, then add some of the steamed and boiled vegetables. Serve with a bowl of steamed rice and a side of fish sauce for seasoning.


Enjoy! This is a wonderful comfort dish especially in cold and dreary days...