Vinegar-Spiced Beef Sinigang with Tamarind Broth
A comforting Filipino sour soup featuring tender beef simmered in a tangy tamarind broth with fresh vegetables and a hint of spice. This filipino-inspired beef ready in about 125 minutes pairs beef short ribs, cut into 2-inch pieces, water, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef short ribs, cut into 2-inch pieces
- 8 cups water
- 3 tbsp tamarind paste
- 2 medium tomatoes, quartered
- 1 cup white radish (daikon), sliced
- 1 cup string beans, trimmed
- 1 cup eggplant, cut into chunks
- 2 whole green chili peppers
- 3 tbsp fish sauce
- 2 tbsp white vinegar
- to taste salt
- 2 cups fresh spinach or water spinach
Instructions
- Step 1: In a large pot, combine 2 pounds beef short ribs and 8 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer for 1.5 hours until beef is tender.
- Step 2: Add 3 tablespoons tamarind paste, 2 quartered tomatoes, 1 cup sliced white radish, and 2 whole green chili peppers. Continue simmering for 15 minutes.
- Step 3: Stir in 1 cup string beans and 1 cup eggplant chunks, simmer for another 10 minutes until vegetables are tender.
- Step 4: Season broth with 3 tablespoons fish sauce and 2 tablespoons white vinegar. Add salt to taste.
- Step 5: Finally, add 2 cups fresh spinach and cook for 2 minutes until just wilted. Remove chili peppers before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vinegar-Spiced Beef Sinigang with Tamarind Broth take to make?
Total time is about 125 minutes (15 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vinegar-Spiced Beef Sinigang with Tamarind Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Vinegar-Spiced Beef Sinigang with Tamarind Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vinegar-Spiced Beef Sinigang with Tamarind Broth for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vinegar-Spiced Beef Sinigang with Tamarind Broth?
Filipino beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
