How to Make Sinigang na karne ng baka or Beef in Soured Broth

Sinigang na karne ng baka or Beef in Soured Broth Recipe Philippine Cuisine
Ingredients: serve 6
500g beef bone in short ribs or brisket
5 | 400g tomatoes
2 50g medium sized onions
10 yards long beans (sitaw)
2 eggplants, about 15 cm or 6inch
6 ½ cups 1.5 liter cold water
3 to 4 tbsp 45 to 60g tamarind powder or extract sour juice from unripe tamarind fruit.
1 tsp salt or 1 tbsp fish sauce (patis)
1 tsp pepper
2 green finger chilies (siling pangsigang)

Procedures:
Cut the short ribs or brisket into 4cm | 1 ½ in cubes. (the butcher can do this neatly.)

Quarter the tomatoes

Peel and quarter the onions.

Cut the yard long beans into 8 cm 3 in pieces

Cut stem of the eggplants. Slice lengthwise then crosswise into 5 cm or 2 in pieces.

Cooking
In a deep pot, put the cold water and the beef pieces. Bring to a boil and immediately reduce to a simmer 82C | 180F. remove the scum that rises to the surface. Add the tomatoes and onions. Simmer until beef is very tender.

Add yard long beans and eggplants. Simmer over low heat until vegetables are tender but sill crisp. Remove vegetables from the soup. To stop the cooking. Transfer onto a pre cooled metal tray and chill.

To remove excess fat from the broth chill the soup in the refrigerator following chilling guidelines.

Just when ready to serve.

Bring soup to a boil.

Season with salt or fish sauce. Add pepper. Stir and correct seasoning to taste.

Add the tamarind extract or powder.

Return the vegetables.
Before turning off fire, add the green finger chilies.

TIPS:
Like pork, sinigang nab aka is started in plain, lukewarm water without salt, and brough to a low simmer. Do not use rice washing or the broth will be too thick.
Beef, especially with bones, is best presented cut evenly and uniformly.
Beef sinigang can be quite fatty. This can be avoided with a simple procedure. When the meat has become tender, turn off the heat and allow the soup to cool. The fat will rise to the top. The soup can then be place in the refrigerator. Allowing the fat to solidify, making it easy to remove. End.