Sinigang na Baka

Ingredients

• 3 pounds beef short ribs
• 10 cups water
• 1 onion (peeled and quartered)
• 2 large Roma tomatoes (quartered)
• 1 tablespoon fish sauce
• 6 gabi
• 2 finger chilies (peeled and halved depending on size)
• 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

Steps

1. 1

   In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats on top.

2. 2

   When the broth has cleared, add onions, tomatoes, and fish sauce.

3. 3

   Lower heat, cover, and cook for 1 to 1 1/2 hours or until meat is fork-tender.

4. 4

   Add gabi and cook for about 6 to 8 minutes or until soft.

5. 5

   Add chili and radish. Continue to simmer for about 4 to 5 minutes.

6. 6

   Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves.

7. 7

   If using packaged tamarind base, add into the pot and stir until completely dissolved. Season with salt and pepper to taste.

8. 8

   Add kangkong stems and cook for a minutes. Add leaves and continue to cook for about 1 minute. Serve hot.

9. 9

   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.

10. 10

    With a fork, mash tamarinds.

11. 11

    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.

12. 12

    Discard seeds and skins. Pour tamarind juice into the sinigang.