Sinigang na Baka

Ingredients:

2 pounds Beef Ribs or cubed Beef Chuck
6-7 cups water
4 pieces Taro root, peeled and halved
1/2 pound String beans, cut into 2 inch lengths
2 cups Water Spinach, leaves and stem separated
3- 4 pieces unripe Tamarind fruit
2 medium Radishes, cut into cubes
1 Long Chili Pepper, halved
1 Tomato, quartered
1 medium Onion, chopped
3 tablespoons Fish Sauce
1 teaspoon Black Pepper

Cooking Procedure:

1. Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juice and discard the pulp and seeds.
2. Boil together in a pot the beef, remaining water, tamarind juice, tomato, onion and fish sauce. Simmer for 20 minutes or until the beef is tender.
3. Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 - 10 minutes, until the vegetables are tender.
4. Scoop out a few taro root and mash. Add it back to the soup to add flavor.
5. Season with pepper, then add the kangkong leaves.
6. Serve hot with rice.


Tips:

•Leave out the radish if you don't like them, but not the taro root. The taro root gives the Sinigang a distinct taste and texture especially if you mash a few pieces and add back to the soup.
•You can use the Tamarind Mix found in Asian markets to save you the hassle of extracting the tamarind juice. Make sure to taste the dish first before adding any fish sauce because tamarind mixes are already seasoned with salt.