Wednesday, June 15, 2016

Short Rib Sinigang

This popular Filipino tamarind base soup known as "sinigang" can be made with pork ribs, fishchicken or (as in this recipe) short ribs.  Short ribs are my favorite choice of meat for this dish.  The beefy broth from its marrow adds a wonderful flavor to the tamarind base of the soup. 

The short ribs are first braised in the tamarind base soup to a fall-off-the-bone tenderness.  The vegetables are then added to the soup and cooked to perfection.  The soup can be served alone as a one pot meal or served in the Filipino tradition with steamed rice on the side.

Note: The tamarind base soup requires a special soup mix. Two brands that I recommend are Knorr Tamarind Soup Mix and Mama Sita's Tamarind Sinigang Mix.  Both brands are available at most Asian specialty food stores and are increasingly becoming available in the "ethnic" aisles of major American grocery chains.  These brands can also be easily found online at

Servings: 4
Prep Time: 10 minutes
Cooking Time: 120 minutes (90 minutes braising)
Special Tools:  Large Dutch Oven or Cast Iron Pot
Special Ingredient: Knorr Tamarind Soup Mix or Mama Sita's Tamarind Sinigang Mix


2 lb. beef short ribs (bone-in cut into 3-4 pieces)
2 tablespoons vegetable oil
2 tablespoons Mama Sita's Tamarind Sinigang Mix or Knorr Tamarind Soup Mix

1 large yellow onion julienned
2 inch daikon radish sliced into 1/4 inch thick coins
12 oz green beans
2 plum tomatoes cut into wedges
1 Serrano or JalapeƱo Pepper (optional)
1 bunch mustard greens roughly cut

Recipe Foodeo in 4 Minutes