2 lbs beef (short rib, shank, or chuck), cut into chunks
1 large onion, quartered
2 tomatoes, quartered
1 large radish (labanos), peeled and sliced into rounds
1 bunch bok choy (or kangkong/water spinach), separated
1-2 long green chilies (siling haba), optional
1 packet sinigang sa sampaloc (tamarind) mix, or fresh tamarind to taste
2-3 tbsp fish sauce (patis), to taste
neutral oil, for sauteing
8-10 cups water
salt and pepper, to taste
Directions
In a large pot, heat a little oil and saute the onion and tomatoes until softened and fragrant.
Add the beef and sear briefly, then pour in the water. Bring to a boil, skim off any scum, then lower to a simmer. Cover and cook until the beef is fork-tender, about 1 1/2 to 2 hours (a pressure cooker cuts this to ~45 min).
Add the radish (labanos) and simmer until just tender, about 8-10 minutes.
Stir in the sinigang sa sampaloc mix and season with fish sauce. Taste and adjust the sourness and salt. For a malapot (thicker) broth, mash a few pieces of the softened radish into the soup or add a little extra tamarind mix, and let it reduce slightly.
Add the long green chilies (if using) and the bok choy. Simmer just until the greens are wilted but still bright, 1-2 minutes.
Serve hot with steamed rice.
After @jmcooks. The reel showed no written measurements, so the amounts here are a standard beef sinigang guide based on the dish he made; season the souring and salt to your taste.
