Pairs well with Killer Beef Sinigang (Filipino Sour Beef Stew)
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Killer Beef Sinigang (Filipino Sour Beef Stew)
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A rich and hearty Filipino beef sinigang featuring tender beef neck bones simmered low and slow in a thick, flavorful sour broth with traditional and unique vegetables, enhanced by a special technique to reduce cholesterol and fat.
02:30:00 total
Serves 6
medium
Main Various
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Ingredients
- beef neck bones or beef ribs - 2-3 lbs (with bone, about 2-3 lbs)
- garlic - 3 cloves (sautéed first)
- yellow onion - 1 large (cut into two wedges)
- tomatoes - 4 medium (ripe, sliced; sauté some first, reserve some for later)
- rice washing water - enough to cover beef (water used to wash rice, used for boiling beef)
- gabi (taro root) - 1 medium-sized (peeled and crushed slightly)
- radish - 1 medium (cut into 2-inch pieces, sliced crosswise if thick)
- eggplant (Chinese variety) - 2 medium (cut into pieces)
- string beans - 1 cup (cut into 2-inch pieces)
- okra - 1 cup (whole or sliced)
- spinach leaves - 2 cups (cleaned and disassembled, stems cut into 2-inch pieces)
- fish sauce - 2-3 tablespoons (to taste)
- Maggie Magic Sinigang mix (green sachets) - 2 small sachets (used as souring agent)
- beef powder - 2 small sachets (adds beef flavor)
- black pepper - to taste (optional)
- ice or ice water - watch the video to see (used to cool broth to remove fat)
Instructions
- Sauté aromatics and brown beef: Sauté garlic first until fragrant, then add thick wedges of yellow onion and about 2.5 tomatoes. Cook until soft. Add beef neck bones or ribs and stir-fry until the meat is browned to develop Maillard reaction flavor.
- Boil beef in rice washing water: Add rice washing water (the water used to wash rice) to the browned beef. Boil over low heat for about 2 hours until the beef is very tender and almost falling off the bone. Skim off oil and scum regularly using a thin strainer or skimmer.
- Prepare vegetables: While beef is boiling, prepare vegetables: peel and rinse gabi (taro root), slice radish into 2-inch pieces, cut string beans into 2-inch pieces, slice eggplant, clean and cut spinach leaves and stems, and prepare okra.
- Cool broth to remove fat: Once beef is tender, turn off heat and place ice or ice water on top of the broth to cool it slightly. This causes fat and scum to harden and stick to the surface, making it easier to remove.
- Add souring agent and beef powder: Add 2 sachets of Maggie Magic Sinigang mix (green) and 2 sachets of beef powder to the broth to build depth of flavor and achieve the perfect sourness.
- Add vegetables in order: Add crushed gabi first and cook for 6-8 minutes to soften. Then add radish (cook longer if thickly sliced), followed by eggplant (cook 5-6 minutes). Add fish sauce to taste. Then add okra and string beans, cooking for about 3 minutes. Finally, add spinach stems and cook until tender, then add spinach leaves and cook for about 1 minute.
- Final adjustments and serve: Taste and adjust seasoning with fish sauce or salt. Optionally add black pepper. Serve hot with rice and chili on the side for crushing and dipping.
