Sinigang Na Baka Sa Bayabas Recipe


  • 1 kilo Beef brisket with bones and meat, cut in serving size
  • 1 medium size Onions, quartered
  • 2 medium size Tomatoes, quartered
  • 6 pieces fresh ripe Guavas, peeled and cut in half (remove the seeds)
  • 1 small sachet tamarind base soup (I use Maggi Sinigang Mix)
  • 1 cup of Sitaw (String Beans), cut in 2″ long
  • 3 pieces medium size Gabi (Taro), pealed cut in half
  • 1 bunch Kangkong (Water Spinach), get only the leaves
  • 6 pieces Okra (Lady Finger)
  • 2 pieces Siling haba (Green Finger Pepper)
  • 3 tbsp fish sauce
  • 2 tbsp rock salt
  • 1.5 liter of water


  1. In a large pot, boil water under high heat and add the beef chunks.
  2. Remove the scum that arises on top. Add the salt and stir. Continue to boil and remove the scum as it develops.
  3. When there are no more scum left, add the guavas and lower the heat to medium. Cook until the beef is tender.
  4. Afterwards, add the tomato, onions and taro; season with fish sauce then simmer for a few more minutes.
  5. Then add the string beans, lady fingers, green finger pepper, let it boil for 2 to 3 minutes.
  6. Before turning off the heat, add the water spinach and boil for another minute; otherwise the leaves will be very soggy.
  7. Turn off the heat and transfer to a big serving bowl.