Sinigang na Baka Ingredients:
1 kilo Beef Shanks
2 medium size onion, quartered
2 medium size tomato, quartered
1 radish, sliced diagonally
4 gabi (taro root), cubed
2 medium size eggplant, sliced diagonally
1 bundle sitaw, cut into 2″ length
1 bundle kangkong leaves
2 tbsp Sampaloc / Tamarind Sinigang mix
3 Siling haba
Salt or Patis
Sinigang na Baka Cooking Instructions:
1. Wash the beef shanks thoroughly. Put in a large pot, cover with enough water then let it stay there for 5 to 10 minutes, this process will lessen the scum that rises to the surface when you boil the meat. Now throw the reddish water after minutes.
2. Add water again enough to cover the meat and bring to a boil, and simmer for 1 to 1 1/2 hours or until beef spareribs are tender. Take out all scum that rises to the surface. To add more water, make sure you add boiling water not just tap water, adding tap water will cause the meat shrink back.
3. When the meat is already tender add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate.
4. Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt or patis (fish sauce). Add in eggplant, sitaw, and radish, cook for 3-5 minutes.
5. Then add kangkong leaves and sili haba. Cook for another 2 minutes or until vegetables are cooked. Serve hot.
