Sinigang na Baka sa Bayabas is a refreshing soup made of fork-tender beef, water spinach, and fresh guavas. This Filipino dish is delicious and filling on its own or with steamed rice. It’s a great way to warm up on rainy days or chilly winters.
In contrast to the sharp, lip-puckering tartness of the tamarind-based sinigang, this version has a more delicate flavor with a slight hint of sweetness and a subtle note of sourness from the guavas. It has a light and refreshing taste yet is hearty and nourishing.
- Boneless Beef Shank– a tough and sinewy cut of meat that’s best cooked low and slow in moist heat; a common ingredient in soups. You can also use beef brisket, beef short ribs, or spare ribs.
- Onion– enhances the savory flavors and adds a subtle sweetness
- Fish Sauce– adds umami, salty flavor
- Tomatoes– use fresh ripe tomatoes as they’re sweeter and juicier
- Ripe Guavas– if fresh guavas are unavailable, you can use the guava soup base powder.
- Kangkong– also called water spinach. You can substitute other leafy greens such as spinach, kamote tops, or pechay
- Salt and pepper– season to taste
- Use a combination of ripe and still green guavas for a good balance of sour and sweet taste.
- To draw out maximum flavor, extract the guava pulp. Scoop the seeds and place in bowl with about a cup of water. Mash with the back of a spoon and strain in a fine-mesh sieve. Discard the seeds and add the extracted juice to the pot.
- You can add more vegetables like okra, gabi, sitaw (yard-long beans), and labanos (white radish). This will not only extend servings but will add flavor and texture to the soup.
How to serve and store
- Beef sinigang with guavas is delicious on its own or as part of a larger meal. Serve it piping hot as a main dish for lunch or dinner with steamed rice and spiced fish sauce for dipping.
- Store leftovers in an airtight container and keep in the refrigerator for up to 3 days.
- Reheat in a pot on the stove or in the microwave at 2 to 3-minute intervals until hot.
- 2 pounds boneless beef shanks, cut into serving pieces
- 8 cups water
- 1 onion, peeled and quartered
- 1 tablespoon fish sauce
- 3 Roma tomatoes, chopped
- 1 pound (about 10 to 12 pieces) large ripe and semi-ripe guavas, peeled, quartered, and seeded
- salt and pepper to taste
- 1 small bunch kangkong