Sinigang na Baka sa Bayabas (Filipino Beef and Guava Sour Soup)
Sinigang na Baka sa Bayabas is a distinctive Filipino soup that combines tender beef shanks with fresh guava, creating a light yet nourishing broth that balances subtle sweetness with gentle acidity. Unlike traditional tamarind-based sinigang, this version particularly popular in Pampanga (where it's known as bulanglang) features the natural tartness of guava which lends a more delicate sourness to the soup while tender beef, water spinach, tomatoes, and aromatics create a harmonious blend of flavors and textures perfect for rainy days or cold weather.
Equipment
- Large heavy-bottomed pot (kaldero) For even heat distribution and preventing scorching
- Fine-mesh strainer (salaan) To extract guava pulp and remove impurities
- Sharp knife (kutsilyo) For cutting meat and vegetables
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pot
- Ladle - sandok For serving
- Measuring cups and spoons (Panukat) For precise ingredient portions
Ingredients
For the Broth Base:
- 2 pounds boneless beef shanks Litid ng baka, cut into serving pieces
- 8 cups water Tubig
- 1 large onion Sibuyas, peeled and quartered
- 3 ripe tomatoes Kamatis, chopped
- 1 pound 10-12 pieces ripe and semi-ripe guavas, peeled and quartered Bayabas
- 1 tablespoon fish sauce Patis
- Salt Asin at Paminta to taste
For the Vegetables:
- 1 bunch water spinach Kangkong, cut into 3-inch lengths
- 2 pieces medium green chili Siling haba - optional
- 2 pieces taro root - optional Gabi
- 8-10 pieces okra - optional
- 1 medium radish Labanos, sliced - optional
Instructions
- Start by placing your beef shanks in a large pot and add 8 cups of water. Set your stove to medium-high heat and bring the water to a boil. While the water is heating up, peel and quarter your onion, and chop the tomatoes.
- Once the water is boiling, you'll see some gray foam floating on top - use a spoon to remove this foam. This keeps your soup clear and clean-tasting. After removing the foam, add your quartered onion and fish sauce to the pot.
- Turn the heat down to low so the soup is gently simmering. Cover the pot and let it cook for about 1½ to 2 hours. You'll know the meat is ready when you can easily pierce it with a fork.
- While the meat is cooking, prepare your guavas. Peel them and cut each one into quarters. Using a spoon, scoop out all the seeds into a bowl. Add 1 cup of water to the seeds and mash them with the back of your spoon - this releases extra guava flavor. Pour this mixture through a strainer and save the liquid - this is your guava juice. Throw away the seeds.
- When the meat is tender, add your chopped tomatoes, the guava pieces, and the guava juice you made. Let everything simmer together for about 7-10 minutes until the guavas become soft.
- For the kangkong, cut off and throw away the bottom 2 inches of the stalks. Cut the rest into 3-inch pieces, keeping the leafy parts separate from the stalks. Add the stalks to the pot first and cook for 1 minute. Then add the leafy parts and cook for just 30 seconds until they turn bright green but are still crisp.
- Give your soup a taste and add salt and pepper until it's just right. Serve your sinigang hot in bowls, with rice and patis (fish sauce) on the side.
Tips from Lola's Kitchen
- Choose guavas that give slightly when pressed for optimal ripeness
- Don't discard the beef fat - it adds flavor to the broth
- Add guava gradually and taste as you go - different varieties have varying levels of sourness
- If using tough beef cuts, add a thumb-sized piece of green papaya to help tenderize the meat
- Save the meat bones for making bone broth later