Short Rib Sinigang
Short Rib Sinigang
I’m from Manila, and growing up, I only really ever knew Sinigang, soured with tamarind (sampalok) or sour guava (bayabas), and with either pork (baboy), shrimp (hipon), or fish (isda). Beef was usually used for Nilagang Baka (much like a French Pot-au-Feu) or Bulalo (similar to Nilaga but with more usage of bone marrow and shanks, where the soup is rich with collagen and fat).
My world changed when a fellow Filipino in town that we met through food (Kuya @brrraaady) made a batch of smoked Short Rib Sinigang. He shared it with a handful of us since we had a canceled @tikimpdx holiday event at @magnapdx due to snow and Covid. He smoked shortribs and veggies before cooking them all together in a rich tamarind broth, and it blew our minds. The way the shortrib bones enrich the broth, giving it a palate coating texture that feels luxurious, takes Sinigang to a whole new level.
Needless to say, short ribs are now in my regular rotation for the choice of protein when I make Sinigang. Because I don’t have a @traegergrills, I sauté a little tomato paste in the fond from searing the beef as a smoky flavor hack before putting the meat back in the pot to simmer until tender. The depth of flavor in this Sinigang is addictive. This recipe is beginner friendly as it uses Sinigang mix as many households use to get the flavor right in a foolproof way. Try it out for yourself!
❤️ Nori
INGREDIENTS
2.5 to 3 lbs Bone-in Beef Short Ribs
2 tbsp Vegetable Oil
1-2 tbsp Tomato Paste
1 packet Tamarind Sinigang Mix
Tamarind Puree to taste
2 tablespoons Fish Sauce, plus more to taste
1 small Onion, sliced
4-5 bunches Baby Bok Choy, ends removed and rinsed well
2 Tomatoes, sliced in wedges
1 handful Baby Spinach, rinsed well
Salt
Pepper
NOTE: This recipe serves 2-3.
METHOD
1 - PREHEAT THE OVEN TO 350º.
2 - BROWN THE SHORT RIBS.
Liberally salt both sides of the short ribs. In an oven safe stock pot or dutch oven, heat up the vegetable oil over medium high heat. Sear all sides of the short ribs working in batches then set aside.
3 - BRINGING TOGETHER THE SINIGANG.
In the same stock pot or dutch oven, lower the temperature to medium then add the onions and tomato paste and stir. Add fish sauce and a cup of water to deglaze, gently loosening the fond from the short ribs stuck to the bottom of the pan. Add 3/4 packet of Sinigang mix into the liquid and stir well then add the short ribs back into the pot. Add just enough water to cover the meat, stir gently, cover with lid and place into the pre heated oven and cook for 2 hours.
4 - CHECK THE SINIGANG.
After 2 hours, take the Sinigang out of the oven then stir and check the meat for tenderness and the flavor of the broth. Add salt, fish sauce and tamarind purée to your preference of savory and sour, stirring gently to incorporate into the broth. Lower the temperature to 325º and put the Sinigang back into the oven to cook for an additional 20 minutes.
5 - FINISHING THE SINIGANG.
After 20 minutes, remove the Sinigang from the oven and finish cooking on the stove top over medium low heat. Add the tomato wedges and let them cook down for an additional 5-10 minutes. Add bok choy and spinach last, and cook until it just wilts but is still bright. Serve with steamed rice and enjoy!
