Sinigang na Baka sa Gabi

Bone-in beef and fresh taro for a full-bodied sour soup.

Ingredients

For 1 kg beef

• 1 kg beef, bone-in,
• 2.0 L water, plus a little extra if needed
• 200–250 g fresh gabi, peeled and cut into roughly 4–5 cm chunks
• 250–300 g tomatoes, about 4 medium, quartered
• 1 medium red onion, about 80–100 g, quartered
• 3 cloves garlic, lightly crushed — optional
• 150 g sitaw, cut into 5–7 cm lengths
• 150 g okra, stems trimmed
• 1 large bunch kangkong, roughly 200–250 g before trimming
• 3 siling pansigang, left whole
• 1 packet (44 g) Knorr Sinigang sa Sampalok Mix Gabi
• 1–2 tsp patis or salt, only as needed at the end
• Freshly ground black pepper, optional

Method

• Prepare the vegetables and separate kangkong stalks from leaves. Briefly blanch beef in boiling water for 4–5 minutes, then drain and clean the pot.
• Return beef with 2 L fresh water, onion, half the tomatoes and optional garlic. Cook at high pressure for 30 minutes, then allow 10–15 minutes natural release. Follow the cooker’s instructions; check tenderness before proceeding.
• Simmer the open pot with gabi and remaining tomatoes for 15–18 minutes, until the taro is fully tender. Mash two or three pieces into the broth.
• Add sinigang mix gradually and taste. Add sitaw and whole chilies for 3 minutes, okra for 2–3 minutes, kangkong stalks for 1 minute, then leaves for 45–60 seconds.
• Turn off the heat and adjust with fish sauce or salt only as needed. Keep the chilies whole for aroma with less heat.

Before you cook

Read the ingredient labels for allergens, especially seafood, soy, wheat, dairy and eggs. Prepared sauces and seasoning powders vary in saltiness, so taste before adding more. Cooking times are guides; check doneness in the actual batch.

Cook poultry and reheated leftovers to 74°C, ground meat to 71°C, and fish to 63°C. FoodSafety.gov cooking guidance ↗