Beef Sinigang
Ingredients
Scale
- 600g tuhod ng baka (beef kneecap), chopped
- 400g beef short ribs, cut into pieces
- 4 tomato, quartered
- ¼ kg unripe tamarind, boiled and juices squeezed out or sinigang mix
- 2 medium taro root (gabi), peeled and halved
- 1 large radish, peeled and sliced
- 12 pieces okra, cut in half
- 1 bunch of kangkong leaves, washed
- 2 pieces green chilies (siling pansigang)
- patis with siling labuyo for sawsawan
- steamed rice for serving
Instructions
- Put the tuhod ng baka and beef ribs in your pressure cooker and pour enough water to cover it. Don’t lock it. Bring it to a boil, removing scum just before the water starts to boil.
- Turn heat to low. Add the tomatoes and simmer for 45 minutes.
- Lock the pressure cooker and cook for another 30 minutes with the pressure cooker locked in.
- After 30 minutes and pressure is removed. Skim the excess fat on top of the soup.
- Turn on heat and bring to a simmer. Add the gabi and the radish.
- Cook for 5 minutes then add the okra and green chillies, cook for three more minutes then add the kang kong leaves. and cook for an additional 2 minutes.