CookEatShare is also available in English
click to rate
1 voto | 2277 views

Slow cooking the beef instead of the express pressure cooker is my preferrence when cooking beef when i have time to do it. So i make time :)



  • 1 kg. beef ribs cut into serving pcs.
  • 1 pc. onions, quartered
  • 4 pcs native tomatoes, quartered
  • 2 pcs, long green chili
  • 1 cup fresh raw green tamarind
  • 1 pc. radish, sliced into ½-inch thick rounds
  • 1 bunch kangkong, sliced into 2-inch lengths
  • 1 bunch string beans
  • 2 pcs gabi, quartered
  • 4 cups water
  • 1 bunch okra, sliced into half


  1. Add beef and water to cover in a pot. Bring to a boil, discard the floating remnants and let it boil until half cooked.
  2. Add onions, tomatoes, gabi, and chili. Bring to a boil then simmer slowly, covered, until beef is tender.
  3. Add the raw green tamarind and the string beans and okra.
  4. Let it boil until tamarind has popped. Strain each one and put on a bowl.
  5. Squeeze the cooked tamarind to let out its natural sourness. Add water little by little. Pour the water with the sour tamarind juice into the pot. Do until all sour juices from the tamarind has been collected.
  6. Add salt to the boiling sinigang to your desired taste.
  7. Add the kangkong leaves. Boil for a couple of minutes.
  8. Turn off heat and serve while broth is hot.
  9. *i prefer this to be bit sour which makes your mouth water :)
¿Te gusto esta receta?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment