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Sinigang na Baka sa Sampalok
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How to Cook Sinigang na Baka sa Sampalok (Beef in Tamarind Broth)

Sinigang na Baka sa Sampalok is a savory and tangy Filipino beef soup, simmered in a tamarind-based broth with tender vegetables, offering a comforting blend of sour and hearty flavors.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Beef Recipe
Cuisine: Filipino
Keyword: beef sinigang, sinigang na baka, sinigang na baka sa sampalok, sinigang sa sampalok
Servings: 6 servings
Calories: 241kcal
Author: Manny

Ingredients

  • 1 kilo beef brisket or cut into cubes
  • 150 grams tamarind fruit or 1 pack Sinigang sa Sampalok mix
  • 1 bunch kangkong wash and get the leaves only
  • 1 pc radish
  • 1 bunch string beans
  • 3 pcs siling haba or green chili
  • 250 grams taro root or gabi
  • 2 pc medium size tomatoes chopped
  • 1 pc large red onion quartered
  • salt and patis

Instructions

How to cook Sinigang na Baka sa Sampalok:

  • Boil the tamarind in a pot with water, about 3 cups, adjust if necessary. Cook until the tamarind becomes tender.
  • Remove the tamarind from the pot and transfer to a bowl then mash it with a fork until the juices comes out.
  • Then put it again in the pot and stir. Strain the contents of the pot with a colander and pour it a another container to get the broth from the tamarind. Press it until the juices have been extracted.
  • In another pot boil the beef for about 5 minutes. Remove the liquid and scum then wash the meat.
  • Then replace the water by filling the pot just enough to cover the meat.
  • Boil until the meat is cooked and tender.
  • Add in the salt, onion, tomatoes and gabi. Boil until the gabi is cooked.
  • Then add in the string beans and radish. Simmer for about 3 minutes.
  • Pour the tamarind broth (or if you can't find tamarind, use sinigang mix), kangkong leaves and green chili.
  • Season with salt or fish sauce (patis) and serve hot.

Notes

Cooking Tips:

Use Fresh Tamarind for Authentic Flavor

While sinigang mixes are convenient, fresh tamarind gives the broth a richer and more natural sourness. To extract the tamarind juice, simmer the pods until soft, then mash and strain the pulp. This simple step elevates the dish and brings out a more authentic, homemade taste.

Pre-Boil the Beef for Cleaner Broth

Before cooking the beef fully, boil it briefly and discard the first batch of water to remove impurities and excess fat. This ensures that your broth stays clear and free of unwanted scum. It also enhances the overall flavor of the soup, keeping it fresh and light.

Add Vegetables at the Right Time

To keep your veggies crisp and vibrant, add them to the pot based on their cooking times. Root vegetables like gabi should go in early, while tender greens like kangkong and string beans should be added last. This preserves their texture and prevents them from becoming mushy.