Sinigang Na Baka is one of the timeless dishes that bring memories of cold days and cozy meals. This hearty beef soup features a rich, tangy soup that combines perfectly with tender meats and vegetables. If you are craving something warm, comforting and deeply familiar, this is a recipe worth making.
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Published: 6/18/25
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Sinigang Na Baka is one of my go-to dishes, especially on cold and rainy days. When I was in the Philippines I usually cooked this when the sky began to turn gray and the weather was hot and I sought comfort. When I moved to the US, especially when I lived in Chicago, I kept making it frequently. Winter was no joke, and never warmed me like a big bowl of sour beef soup filled with tender meat and vegetables.
There’s something about the Tamarind-based soup that hits its place. A type that goes back to extra meals without thinking about it. It is simple, familiar and always brings a sense of the home. This version is something I’ve made many times with beef bones, taro, lush greenery and full loads of vegetables. It never gets old.
What is Sinigan Navaca?
Sinigang Na Baka is a Filipino sour soup made with beef and various vegetables, simmered in a soup that gives it a tangy flavor from tamarind. The word “sinigan” refers to a method of cooking that involves boiling meat and vegetables in sour soup.
This beef version is more heart-warming than other types, thanks to its richness that grows from its slow simmering. The beef bones give the soup a full-bodied flavor, while the vegetable combination adds color, texture and nutrition. It’s like a comfortable food that works just as well for weekday meals for weekend getaways.
Ingredients for Sinigan Navaca
This is what you need and why each ingredient is important.
4 pounds of beef neck bones – these create rich, meaty soups and give the soup a deep flavor. The meat will tender after cooking slowly.
50 grams of Tamarind Soup Mix (Maggie Magic Sinigan) – This gives the soup a sour flavor with the right amount of chili peppers.
Cut 15 green beans into 2-inch pieces. These add colours and crunches and lift well in the soup.
5 Taro root, peeled – Taro helps make the soup slightly thicker and turn softer and creamier as you cook it.
Two Chinese eggplants sliced diagonally – the eggplants tender and absorb the soup flavor beautifully.
Three long green peppers – these add a aroma and add a touch of heat to enhance the overall flavor.
10 pieces Okra – Okra adds a slight rustic note, contributing to the thickness of the soup.
One white radish (radish), roll cut – this adds a mild sweetness and balances the sourness of the soup.
4 Plum Tomatoes, Wedges – Tomatoes enhance the flavorful and slightly tangy taste of the soup.
Three cloves garlic, chopped – the garlic places the base flavour sideways, bringing a warm aroma to the soup.
Three Onions, Wedges – Onions give a subtle sweetness and add depth to the soup.
1 Quart Rice Water – This adds body to the soup and is a traditional base for many Filipino soups.
1 quart of water – helps to adjust the volume of the soup when boiling.
Leave only one bundle of water spinach, leaves. These are ready to cook and bring a fresh, slightly earthy flavour to the finished dish.
1 tablespoon of beef powder – enhances the overall flavor of the soup and gives a delicious boost.
Taste – Used as a seasoning. Add salt and depth to the soup.
How to cook sinigan navaca
Let’s break this down into six simple steps.
Fry aromatics – In a large pot, heat the oil and fry half of the garlic, onion and tomato. Cook until the onions are tender. This is your flavor base. Beef Brown – Add the beef neck bones and cook until the outer part is brown. This step will help you bring out the beef flavor early. Simmer in rice water – Pour rice water and bring to a boil. Once it boils, turn off the heat and simmer until the meat is very tender. Scoop out any foam and impurities from the top. Add sour mix and root vegetables – stir in the tamarind soup mix and beef powder. Add taro and white radish. Let everything cook until the taro is tender. Add vegetables – add remaining tomatoes, eggplants and green chili peppers. Let this cook for about 5 minutes. Next, add the okra and green beans and simmer for another 5 minutes. Seasonal and finish with lush greenery – Season the soup with fish sauce. Add the spinach leaves at the end and let them wilt for about 1 minute. Serve hot with steamed white rice.
Useful Tips
Use a beef bone cut. Neck bones and short rib bones are perfect for flavor and texture. Be patient with boiling. Soft meat takes time. Low heat and long boiling results in the best results. Layer the vegetables. Add solid vegetables first and delicate vegetables to avoid overcooking. Start lights with sour mix. If it’s more tangy, you can always add it. Tasting the soup before adjusting. Use clear rice. I rinsed the uncooked rice, so be sure to use water. Add a nice touch to the consistency of the soup.
The best way to enjoy Sinigan Navaca
The best way to enjoy this dish is to use fresh white rice. Spoon over rice and enjoy the soft beef and vegetables. The combination of warm soup and tender rice makes Sinigan a very satisfying meal.
Some people like to add a dipping sauce made from fish sauce and crushed chili peppers. And even better if you have leftovers. The next day, I always taste the sinigan even better.
How this Sinigan Navaca stands out
This version stands out for its full-bodied soup. This is thanks to the beef neck bones and the use of rice water as a base. Besides relying on water, starch from rice also helps to make the soup a little thicker and more traditional texture.
From root crops like taro and radish to soft greens like water spinach, the vegetable combination adds a layer of texture and flavor. Plus, the tangy and delicious, the balance of the soil makes this version something you’ll come back to.
What is Sinigan Navaca?
If you want to finish off your meal, here are some great side dishes:
Fried Pompano – Crispy fried fish like pompano and tilapia make it perfect for sour soup. Grilled squid – Adds a smoky, flavorful flavour that goes well with the soup fried chuyo, a sharp and salty side that complements the warm soup and rice.
The proposed recipe
If you’re enjoying Sinigan Navaca and want to try out more comforting Filipino favourites, here are some of your favourite recipes.
Chicken Binacole – This is a fragrant chicken soup cooked in coconut water, containing lemongrass and young coconut meat. It’s light and flavorful, perfect for rainy days. Bicol Express – A rich and spicy stew made with pork, coconut milk and chili peppers. It’s bold, creamy and packed with flavour. Chicken Tinora – This ginger-based chicken soup with green papaya and chili leaves is simple, nutritious and full of beautiful flavours. Pata Carre – Enjoyed with thick peanut stew made with tender pork legs, served with vegetables and shrimp paste on the sides. Batchoy Tagalog – Noodle-free girly soup made with pork and liver, seasoned with inger and fish sauce. It’s simple, heartfelt, and deeply comforting.
Whether you grew up eating this dish or trying it for the first time, Sinigan Navaca is one of the comfort foods you can find anywhere you are. It’s warm, filling and packed with flavors that remind you of the home. If you are craving something that hits all the right notes, this is the recipe to make. Try it and let me know what it will be for you. Don’t forget to eat.
Did you make this? If you are taking photos, be sure to tag them on Instagram with @panlasanangpinoy or hashtag #panlasanangpinoy.
Sinigan Navaca
A pleasant Filipino beef soup simmered in tangy tamarind soup with soft cuts of beef and fresh vegetables.
Instructions
Fry half of the tomatoes until the garlic, onions and onions are soft.
4 plum tomatoes, Three clove garlic, Three onions, 3 tablespoons of cooking oil
Add the beef and then continue to fry until browned.
4 pounds. Beef neck bone
Pour rice water. Cover the pot and bring the liquid to a boil. Cook until the beef is completely tender. Add water if necessary. NOTE: Use a fat skimmer spoon to scrape off the scum.
Quart rice water, 1 quart of water
Add Maggie Magic Sinigan Sampalok mix and beef powder. Mix.
50g Maggie Magic Sinigan Sampaloc, 1 tablespoon beef powder
Add Taro Root and Daikon Radish. Cover until your vision is soft and continue cooking.
5 Taro Routes, 1 Piece Daikon Radish
Place the eggplant, remaining tomatoes and long green chili peppers in a cooking pot. Continue cooking for 5 minutes.
Two Chinese eggplants, 4 plum tomatoes, 3 long green peppers
Season with fish sauce.
Sauce of fish to taste
Add okra and string beans. Continue cooking for another 5 minutes.
10 okra, 15 string beans
Add the spinach.
1 bundle of water spinach
Cook for 1 minute.
Transfer to a serving bowl. Serve hot with rice.
Nutritional information
calorie: 925kcal (46%) carbohydrates: twenty oneg (7%) protein: 57g (114%) fat: 68g (105%) Saturated fat: twenty fourg (120%) Polyunsaturated fat: 4g January Saturated Fat: 31g Trans Fat: 4g cholesterol: 215mg (72%) sodium: 473mg (20%) potassium: 1524mg (44%) fiber: 8g (32%) sugar: 10g (11%) Vitamin A: 2331iu (47%) Vitamin C: 49mg (59%) calcium: 184mg (18%) iron: 9mg (50%)
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See how to cook Sinigan Navaca
