Sinawahan na Baka

Name: Sinawahan na Baka
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4
Cuisine: Filipino
Ingredients: 750.0 g Beef brisket, cut into 2-inch cubes; 100.0 g Tamarind pulp (sampalok) or tamarind concentrate; 3.0 pcs Tomatoes, quartered; 2.0 pcs Onion, sliced; 5.0 pcs Garlic cloves, minced; 1.0 pcs Ginger, sliced; 2.0 pcs Siling haba (long green chilies), sliced; 100.0 g Pork belly, cut into strips (optional, for extra flavor); 3.0 tbsp Fish sauce (patis); 1.5 tsp Salt; 1.0 tsp Whole black peppercorns; 2500.0 ml Water; 1.0 cup Malunggay leaves (optional)

A hearty Ilocano sour beef stew that's pure comfort in a bowl. Beef brisket is braised in a tangy broth made from sampalok (tamarind) or kamias, with tomatoes, onions, and native herbs creating a rich, warming soup. It's the kind of dish that gets better the longer it simmers, as the beef breaks down and the sour broth deepens in flavor. Often served on chilly Ilocos evenings with steaming rice.

Prep: 20 min Cook: 120 min 4 servings From Pangasinan

Ingredients

Servings:

2 4 6 8 10

1875 g Beef brisket, cut into 2-inch cubes
250 g Tamarind pulp (sampalok) or tamarind concentrate
7.5 pcs Tomatoes, quartered
5 pcs Onion, sliced
12.5 pcs Garlic cloves, minced
2.5 pcs Ginger, sliced
5 pcs Siling haba (long green chilies), sliced
250 g Pork belly, cut into strips (optional, for extra flavor)
7.5 tbsp Fish sauce (patis)
3.75 tsp Salt
2.5 tsp Whole black peppercorns
6250 ml Water
2.5 cup Malunggay leaves (optional)

Nutrition per serving

Calories 800

Protein 70.0g

Fat 36.2g

Carbs 45.0g

Fiber 8.0g

Sugar 13.8g

Sodium 1875mg

Per serving (10 servings). Values are estimates.

Instructions

Soak the tamarind pulp in warm water for 10 minutes, then squeeze and strain to extract the sour juice. You should have about 1 cup of tamarind liquid. Set this aside — it's the heart of the sour broth.
In a large pot, sauté the garlic until fragrant, then add the sliced onion and ginger. Cook for 2 minutes until the onion softens. If using pork belly strips, add them now and brown slightly for extra richness.
Add the beef cubes and stir-fry for 3-4 minutes to sear the outside. This step locks in flavor and gives the beef a nice color. Pour in the water and bring to a rolling boil, then reduce to a simmer.
Add the tamarind juice, tomatoes, siling haba, fish sauce, salt, and peppercorns. Cover and let it simmer on low heat for about 1.5 to 2 hours. The beef is done when it's fork-tender and the meat is starting to separate from the bone.
Check the broth and adjust the sourness and salt. If you want it sourer, add more tamarind juice. If you want it richer, a splash of coconut milk (gata) can be added — some Ilocano families do this.
Stir in malunggay leaves if using, just for the last minute of cooking. Serve in deep bowls with the beef and broth ladled generously over steamed rice. This dish tastes even better the next day as the flavors continue to meld.

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