Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Beef Short Rib Sinigang
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- Level: Easy
- Total: 4 hr
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 982
- Total Fat
- 83 g
- Saturated Fat
- 36 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 13 g
- Sugar
- 17 g
- Protein
- 50 g
- Cholesterol
- 172 mg
- Sodium
- 1345 mg
This comforting Filipino soup is built around beef short ribs simmered until tender in a bright tamarind broth. The ribs give the broth a wonderful richness, tamarind adds sinigang’s signature sour flavor and a variety of vegetables bring color and freshness. The beauty and popularity of sinigang lies in its ease and versatility. It’s a satisfying one-pot meal that lends itself to swapping in different proteins like pork, shrimp or fish with equally delicious results if you adjust the stewing time. The vegetables are flexible too. This recipe uses daikon, long beans and Asian greens like bok choy or morning glory, but they’re often switched up by cooks depending on preference and what’s available at the market. It’s a perfect hearty meal for a crowd and makes excellent leftovers — the flavors deepen when served the next day.
- Level: Easy
- Total: 4 hr
- Active: 50 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 982
- Total Fat
- 83 g
- Saturated Fat
- 36 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 13 g
- Sugar
- 17 g
- Protein
- 50 g
- Cholesterol
- 172 mg
- Sodium
- 1345 mg
Ingredients
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Directions
- Place the short ribs in a large pot and add enough cold water to cover. Cover the pot and bring to a boil over medium-high heat. Blanch the ribs for 5 minutes. Drain and rinse the ribs under cold water. Wash out the pot with soap and water.
- Return the blanched ribs to the cleaned pot. Add 10 cups water, the onions, daikon, tomatoes, tamarind concentrate, fish sauce, garlic, bay leaves and peppercorns. Bring to a boil uncovered over medium-high heat, then reduce the heat to a gentle simmer. Cook until the ribs are fork-tender, 3 to 3 1/2 hours, skimming foam and fat from the surface with a spoon as needed.
- Remove the bay leaves. Stir in the long beans, longhorn pepper and starchy water. Cook until just tender, 6 to 8 minutes. Stir in the Asian greens and cook until wilted and tender, 2 to 3 minutes.
- Stir in the lemon juice, season with more fish sauce and/or kosher salt to taste. Serve hot with steamed jasmine rice.
Cook’s Note
In the Philippines rice is almost always rinsed a few times before it’s cooked to remove some of its starch. When making the jasmine rice for serving with the sinigang, take the opportunity to save a cup of the starchy water to add body to the soup, although you can also substitute plain water.
