Sinigang na Baka

By Panlasang Pinoy

Ingredients

4 lbs. beef neck bones
50 grams Maggi Magic Sinigang sa Sampaloc
15 pieces string beans (cut into 2-inch pieces)
5 pieces taro root (peeled)
2 pieces Chinese eggplant (sliced diagonally)
3 pieces long green pepper
10 pieces okra
1 piece daikon radish (roll cut)
4 pieces plum tomatoes (wedged)
3 cloves garlic (minced)
3 pieces onions (wedged)
1 quart rice water
1 quart water
1 bunch water spinach (leaves separated from the stalk)
1 tablespoon beef powder
3 tablespoons cooking oil
Fish sauce to taste

Prep Time10mins
Cook Time90mins
Servings6

Instructions

Sauté garlic, onions, and half the number of tomatoes until the onions soften.

Add the beef and then continue to sauté until it browns.

Pour the rice water. Cover the pot and let the liquid boil. Simmer until the beef tenderizes completely. Add water as needed. Note: Scrape off the scums using a fat skimmer spoon.

Add Maggi Magic Sinigang sa Sampaloc Mix and beef powder. Stir.

Add the taro root and daikon radish. Cover and continue cooking until the taro softens.

Put the eggplant, remaining tomatoes, and long green peppers into the cooking pot. Continue cooking for 5 minutes.

Season with fish sauce.

Add the okra and string beans. Continue cooking for another 5 minutes.

Add the water spinach.

Cook for 1 minute.

Transfer to a serving bowl. Serve hot with rice.