Beef Sinigang

Warm your soul with the rich, tangy flavors of Beef Sinigang, a classic Filipino soup that perfectly balances savory and sour elements. Tender cubes of beef brisket simmer to perfection in a tamarind-based broth, enriched with the natural sweetness of onions and tomatoes. This comforting dish is further elevated with a medley of fresh vegetables, including crisp daikon radish, eggplant, and vibrant water spinach, while a touch of green chili adds a delightful kick. Seasoned with fish sauce and black pepper, this hearty soup is a true taste of traditional Filipino cuisine, perfect for pairing with a steaming bowl of white rice. Ready in just under two hours, this recipe brings the bold, iconic flavors of the Philippines right to your table.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 4

Ingredients

• 500 grams beef brisket
• 1.5 liters water
• 50 grams tamarind paste
• 4 tablespoons fish sauce
• 1 large onion
• 2 medium tomato
• 250 grams daikon radish (labanos)
• 100 grams string beans
• 1 medium eggplant
• 100 grams water spinach (kangkong)
• 1 green chili pepper
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Directions

Step 1

Cut the beef brisket into bite-sized cubes and set aside.

Step 2

In a large pot, bring 1.5 liters of water to a boil.

Step 3

Add the beef pieces to the boiling water and reduce to a simmer. Skim off any scum that forms on the surface.

Step 4

Add the tamarind paste and fish sauce to the pot.

Step 5

Peel and slice the onion, then add it to the pot.

Step 6

Quarter the tomatoes and add them to the pot.

Step 7

Peel the daikon radish and slice into 1/4-inch thick rounds, adding it to the pot.

Step 8

Simmer the mixture for approximately 60 minutes, or until the beef is tender.

Step 9

Trim the ends off the string beans and cut into 2-inch segments, then add them to the pot.

Step 10

Slice the eggplant into 1/2-inch rounds and add to the pot.

Step 11

Trim the water spinach and add to the pot.

Step 12

Slice the green chili pepper lengthwise and add it to the pot.

Step 13

Season with salt and ground black pepper to taste.

Step 14

Simmer for an additional 10-15 minutes, until all vegetables are cooked through but still slightly crisp.

Step 15

Serve hot with steamed white rice.

Nutrition Facts

Serving size	3541.8 grams (3541.8g)

Amount per serving	% Daily Value*
Calories	1731

Total Fat 62.60g	80%
Saturated Fat 23.50g	118%
Polyunsaturated Fat 2.90g
Cholesterol 470mg	157%
Sodium 12396mg	539%
Total Carbohydrate 130.00g	47%
Dietary Fiber 32.60g	116%
Total Sugars 91.90g
Protein 167.20g	334%

Vitamin D 40IU	200%
Calcium 529mg	41%
Iron 23mg	128%
Potassium 5020mg	107%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 38.2%

Carbs: 29.7%