This is a recipe of the popular sinigang na baka but the only difference on this one is the color of the soup. Instead of the usual brownish yellowish color of the broth, this sinigang na baka sa pula has a color reddish orange because of the tomato paste and of course the fat from the beef. If you want to cook a leaner version of sinigang na baka, you can trim the fat or choose a lean part of the beef. And if you are wondering what is difference on its taste compared to the traditional sinigang na baka, then in my opinion it is tastier and more appetizing.
This is a recipe of the popular sinigang na baka but the only difference on this one is the color of the soup.
Prep Time10mins
Cook Time1hr15mins
Course: Beef Recipe
Cuisine: Filipino
Keyword: sinigang na baka, sinigang na baka sa pula
Servings: 6servings
Calories: 435kcal
Author: Manny
Ingredients
1kilo beefyour choice of cut
1Tbsp.tomato paste
1small radishsliced diagonally
3pcsokrasliced diagonally
3pcstomatoesquartered
2small gabipeeled and quartered
1large sachet sinigang mix
2clovesgarlicminced
1pconionchopped
1bunch mustasaoptional
2pcs long green chilies
1bunch kangkongremove stem
water for boiling
cooking oil for sautéing
Instructions
How to Cook Sinigang na Baka sa Pula
Put the beef in the pot with water just enough to cover the meat. You can use a pressure cooker or an ordinary pot to boil the beef.
Bring to a boil then simmer until tender. In a pressure cooker it might take 35 to 45 minutes depending on the type of beef cuts. In an ordinary pot it might take 1 to 1 and 1/2 hours to tenderize.
When the beef is tender, remove the meat from the broth and place in a bowl. Then reserve the broth for later use.
In an empty pot or wok, heat cookng oil and saute garlic, onion and tomatoes and stir until the tomatoes are tender.
Add in the patis and let it simmer for a few minutes then add the tomato paste and stir again for a few minutes.
Then pour the beef broth and sliced gabi then bring to a boil. Cover and simmer until the gabi is tender.
Add in the radish and okra then simmer for a few minutes. Add more water if the liquid is too thick.
Add the okra and the mustard leaves, kangkong leaves, long green chilies and the boiled beef.
Let it simmer until the veggies are cooked. Serve hot with cooked rice.
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