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Sinigang na Buto-Buto with Gabi

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A comforting Filipino sour soup made with tender beef bones, taro, and vegetables simmered in a tangy tamarind broth. This hearty dish is perfect for a warm, satisfying meal.

Ingredients

  • 2 lbs beef neck bones
  • 1 large onion, quartered
  • 2 medium tomatoes, quartered
  • 8 cups water
  • 2 pieces taro (gabi), peeled and cubed
  • 1 packet sinigang mix (tamarind soup base)
  • 1 long green chili (siling haba)
  • 1 bunch string beans (sitaw), cut into 2-inch pieces
  • 1 bunch water spinach (kangkong)
  • 1 medium radish (labanos), sliced
  • Fish sauce to taste
  • Ground black pepper to taste

Instructions

  1. In a large pot, combine beef bones and water. Bring to a boil and skim off any scum that rises to the surface.
  2. Add onions and tomatoes. Simmer for about 1 to 1.5 hours or until the meat becomes tender.
  3. Add taro cubes and cook for another 10–15 minutes until slightly softened.
  4. Stir in the sinigang mix and long green chili. Mix well to dissolve.
  5. Add radish and string beans. Cook for 5–7 minutes until vegetables are tender.
  6. Season with fish sauce and ground black pepper according to taste.
  7. Add water spinach and cook for 1–2 minutes until wilted.
  8. Serve hot and enjoy with steamed rice.

Notes

  • You can substitute fresh tamarind instead of sinigang mix for a more traditional flavor.
  • Adjust sourness by adding more or less tamarind mix.
  • For a richer broth, simmer longer until the beef is very tender.
  • Best served immediately, but leftovers can be refrigerated for up to 2 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/sinigang-na-buto-buto-with-gabi/