Sinigang na Baka (Filipino Sour Beef Soup)

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WHAT'S SPECIAL
Sinigang na Baka is a comforting Filipino soup that perfectly balances the rich, gelatinous goodness of tender beef short ribs with the bright, sour notes of tamarind and the fresh crunch of vegetables, creating a soul-warming dish that's both sophisticated in flavor and rustic in appeal.

Sinigang has always been our family’s go-to comfort food, especially during rainy season. While I’ve made countless pots of the usual pork and shrimp versions, it wasn’t until I tried making Sinigang na Baka that I truly discovered what I’d been missing all along.

The way the beef short ribs slowly simmer until they’re melt-in-your-mouth tender, releasing their rich flavors into that signature sour broth, is absolutely game-changing.

Once you try this recipe that’s been perfected through years in my kitchen, you’ll understand why this hearty soup holds such a special place in every Filipino’s heart.

It’s become my ultimate version of sinigang, the kind that makes everyone at the table fight over the last pieces of fall-off-the-bone meat and the perfectly soaked kangkong leaves.

Sinigang na Baka (Filipino Sour Beef Soup)

Why You’ll Love This Recipe

  • Authentic Filipino comfort food passed down through generations
  • Clear, flavorful broth with the perfect balance of sour and savory
  • Fork-tender beef that falls off the bone
  • Loaded with nutritious vegetables
  • Can be made ahead for even better flavor
  • Naturally gluten-free and dairy-free
Ingredients for Sinigang na Baka (Filipino Sour Beef Soup)
Sinigang na Baka (Filipino Sour Beef Soup)

Sinigang na Baka (Filipino Sour Beef Soup)

Sinigang na Baka is a classic Filipino sour soup featuring tender beef short ribs simmered in a clear, tamarind-based broth with crisp vegetables. This hearty dish balances rich, meaty flavors with bright acidity and fresh vegetables like taro, radish, and water spinach, creating a comforting meal that's both nourishing and deeply satisfying. The beef slowly cooks until fork-tender while the broth develops its signature asim-kilig (mouth-puckering sourness) that Filipinos love.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course, Soup
Cuisine Filipino
Servings 4
Calories 608 kcal
Difficulty Medium

Equipment

  • Large heavy-bottom pot (kaldero) or pressure cooker for achieving tender meat
  • Sharp knife (kutsilyo) for preparing vegetables
  • Wooden spoon (sandok) for gentle stirring without scratching the pot
  • Soup ladle (sandok) for serving
  • Fine-mesh strainer (salaan) if using fresh tamarind
  • Measuring cups and spoons (Panukat) for accurate ingredients measurements
  • Cutting board (Sangkalan)

Ingredients
 

For the Broth Base

  • 3 pounds beef short ribs tadyang ng baka
  • 10 cups water tubig
  • 1 large onion sibuyas, peeled and quartered
  • 2 large Roma tomatoes kamatis, quartered
  • 1 tablespoon fish sauce patis
  • packages 1.41 ounces each tamarind powder (sampalok) or 15 fresh tamarind pieces
  • Salt asin and pepper (paminta) to taste

Vegetables

  • 6 pieces taro gabi, peeled and halved
  • 2 finger chilies siling pangsigang
  • 1 white radish labanos, 6 inches, peeled and bias-cut
  • 1 bunch water spinach kangkong, separated into stalks and leaves
  • Optional: eggplant talong, okra, long beans (sitaw)

Instructions
 

  • Begin by preparing your beef short ribs (tadyang ng baka) and placing them in a large, heavy-bottomed pot (kaldero). Add enough water to cover the meat completely and bring to a boil over medium-high heat (pakuluin). As the water heats, you’ll notice grayish scum (langis) rising to the surface – carefully skim this off using a spoon to ensure a clean, clear broth (malinaw na sabaw).
  • Once the broth has cleared, add your quartered onions (sibuyas), tomatoes (kamatis), and fish sauce (patis). Lower the heat to achieve a gentle simmer (pahinang apoy), cover the pot, and let it cook for about 1 to 1½ hours, or until the meat becomes tender enough that it easily pulls away from the bone (malutong ang karne). Add more water in ½ cup increments if needed to maintain the liquid level.
  • When the meat is nearly tender, add the peeled and halved taro (gabi). Let these cook for 6-8 minutes until they begin to soften but aren’t fully tender. Add your finger chilies (siling pangsigang) whole, or cut them in half if you prefer more heat in your soup. Add the sliced radish (labanos) and continue simmering for another 4-5 minutes.
  • Prepare your water spinach (kangkong) by cutting off the tough bottom ends and separating the stalks from the leaves. If using packaged tamarind powder (sinigang mix), add it to the pot now and stir until completely dissolved. Taste and season with salt (asin) and pepper (paminta) as needed.
  • Add the kangkong stems first as they take longer to cook. After a minute, add the leaves and cook just until they turn bright green and slightly wilted, about another minute. Turn off the heat as soon as the leaves are wilted – overcooking will make them too soft and dark (malanta).
  • For those using fresh tamarind (sampalok), prepare it while the meat is cooking. Boil the tamarind in a cup of water until soft, mash thoroughly with a fork, then strain the liquid through a fine-mesh strainer to remove seeds and fibers. Add this tamarind liquid to your soup until you achieve your desired level of sourness (asim).
  • Serve your sinigang na baka piping hot (mainit-init) in individual bowls. For the traditional experience, serve with steaming white rice (kanin) and a small dish of patis with chopped chilies (patis na may sili) on the side for those who want extra seasoning. The soup should be hot enough that you see steam rising, but not boiling when served.

Tips from Lola’s Kitchen

Sinigang na Baka (Filipino Sour Beef Soup)
  • Choose beef ribs with good marbling for the richest broth
  • Never boil the soup vigorously after adding vegetables
  • Add kangkong leaves last to keep them bright green
  • For clearer broth, blanch the meat first for 5 minutes, drain, then start fresh

Nutrition

Calories: 608kcalCarbohydrates: 42gProtein: 51gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 147mgSodium: 596mgPotassium: 909mgFiber: 7gSugar: 0.2gVitamin A: 2IUVitamin C: 0.1mgCalcium: 40mgIron: 5mg
Tried this recipe?Let us know how it was!

Traditional Serving Suggestions

  • Serve piping hot with steamed white rice (kanin)
  • Accompany with:
    • Spiced fish sauce (patis with calamansi and chili)
    • Fresh calamansi halves
    • Extra chilies for those who want more heat

Troubleshooting

  • Broth too sour: Add more water or a pinch of sugar
  • Meat tough: Continue simmering until tender
  • Vegetables mushy: Add harder vegetables first, leafy ones last
  • Broth cloudy: Skim thoroughly during initial boiling

Ingredient Alternatives

  • Protein: Beef brisket, shanks, or bulalo (bone marrow)
  • Souring agent: Kamias, green mango, calamansi, or guava
  • Vegetables: Add green papaya, pechay, or corn
  • Fish sauce: Light soy sauce (adjust salt accordingly)

Storage & Reheating

  • Refrigerate: Up to 3 days in airtight container
  • Freeze: Up to 2 months (vegetables separate)
  • Reheat: Stovetop over medium heat (165°F/74°C)
  • Add fresh kangkong when reheating

Variations

  1. Spicy Version: Double the chilies and add whole peppercorns
  2. Bulalo-Style: Use beef shank with marrow
  3. Mixed Vegetables: Add eggplant, okra, and long beans
  4. Express Version: Use pressure cooker (30 minutes for meat)

Frequently Asked Questions

Q: Why isn’t my beef getting tender? A: Low-quality meat or insufficient cooking time. Simmer until fork-tender.

Q: Can I make this ahead? A: Yes, the flavor improves overnight. Add fresh vegetables when reheating.

Q: How do I know if it’s sour enough? A: Start with less tamarind and adjust. It should make your mouth pucker slightly.

Q: What cut of beef is best? A: Short ribs are traditional, but any gelatinous cut works well.

The Story Behind Sinigang na Baka

The story of Sinigang na Baka weaves through the heart of Filipino culinary heritage, representing our ancestors’ ingenious way of combining Chinese-influenced cooking methods with native Filipino ingredients. While the more common pork and shrimp versions often take the spotlight, beef sinigang holds a special place in Filipino family gatherings, especially during the cooler months of the monsoon season when the craving for hot, sour soup becomes almost irresistible.

This hearty soup traces its roots to the pre-colonial era when tamarind trees grew abundantly across the Philippine archipelago. Our ancestors discovered that combining the fruit’s natural sourness with meat and vegetables created not just a filling meal, but also helped preserve food in the tropical climate. The addition of beef, which became more prevalent during the Spanish colonial period, elevated this humble soup into a more luxurious dish that families would prepare for special occasions.

What makes Sinigang na Baka particularly special is its use of beef short ribs, a cut that releases rich collagen during the long simmering process, creating a uniquely silky broth that sets it apart from other sinigang variations. The slow cooking method, passed down through generations of Filipino home cooks, ensures that every bowl delivers that distinctive asim-kilig (mouth-puckering sourness) while maintaining the beef’s fork-tender texture that simply falls off the bone.

In modern Filipino cuisine, this dish has evolved from being merely a rainy day comfort food to becoming a testament to our culture’s love for layered flavors and sustainable cooking. The traditional recipe makes use of seasonal vegetables like gabi (taro), labanos (white radish), and kangkong (water spinach), reflecting our ancestors’ practice of using readily available ingredients. Whether served in humble carinderias or upscale Filipino restaurants, Sinigang na Baka continues to captivate both locals and foreigners with its perfect balance of sour, savory, and umami flavors.

Today, while instant sinigang mixes have made the preparation more convenient, many Filipino families still prefer the traditional method of extracting fresh tamarind’s sourness, claiming it provides a more complex flavor profile that commercial mixes can’t replicate. This dedication to authenticity, combined with each family’s unique takes on the recipe, ensures that Sinigang na Baka remains not just a dish, but a living piece of Filipino culinary heritage that continues to evolve while staying true to its roots.

Sinigang na Baka (Filipino Sour Beef Soup)
Sinigang na Baka (Filipino Sour Beef Soup)

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