Sinigang is a well loved Filipino dish. It can be made with either meat or seafood. I have several recipes of sinigang in this blog like pork, pork ribs, corned beef, milkfish belly, salmon and shrimp.

I just feel I need to make a beef version since it’s also a dish that I always prepare.
When making beef sinigang, it’s better to use beef with bones in it like shank or short ribs. You can also use a fatty cut of beef like blade chuck roast or chuck eye roast. I don’t like to use stewing beef since it makes for a bland broth.

To make, add 1.5 chuck eye roast cut into cubes in a pot and add water just enough to cover the meat. Place over medium heat and let it come to a boil. Once it reaches a boil lower heat. Make sure to remove all the scum as it floats to the top. When all the scum has been removed add one medium sized chopped onion and 2 medium sized chopped roma tomatoes. Continue cooking until meat is tender about 1 to 1.5 hours. Add more water as needed.


Then add a packet of sinigang mix, I prefer to use Mama Sitas. Then add your veggies. I used yard beans, Asian eggplant, and spinach. Add your yard beans first, then your eggplant. Cook just until crisp tender and not soggy. Add a bag of spinach and turn off heat. Ladle into bowls and serve with rice. Filipinos like to eat this with fish sauce on the side.