Beef Sinigang sa Kamias recipe is also known as beef in soured broth. Filipinos are well-known lovers of anything sour and that includes their main dishes. Sinigang is considered a complete meal. Each serving of Beef Sinigang contains a good amount of protein from the beef, fiber and trace minerals from the vegetables, carbohydrates from the Taro or Gabi and of course a good dose of Vitamin C from the souring agent. Beef Sinigang sa Kamias is also a budget friendly dish. Since the Kamias, a sour and citrus fruit (also known as balimbi) can be sourced from the backyards of your neighbor in the Philippines. Balimbi is a perennial plant that grows up to 7 feet tall and bears its fruit almost all year round.

Beef Sinigang sa Kamias Preparation

Just like pork sinigang, Beef Sinigang sa Kamias is made by starting off the broth with plain water. Add the beef brisket and or beef short ribs in the water and let this boil and simmer over low heat for about an hour and a half. Added to the beef broth are chopped taro or Gabi. Taro is a root crop that thickens the beef sinigang broth. After this step, the kamias or balimbi is then added followed by the vegetables. The commonly used vegetables in making Beef Sinigang sa Kamias recipe are kangkong or swamp Chinese cabbage which resembles spinach leaves, it also has okra or lady’s fingers, labanos or radish and Sitaw or Yard Long Beans. Beef sinigang is a little fatty as compared to other types of Sinigang. To lessen or remove the fat, one simple procedure can be done. When the beef becomes tender, turn off the heat and allow the beef broth to cool down or place it inside the chiller. The fat will rise and solidify. Use a spoon to remove excess fat.

Original Beef Sinigang

Beef Sinigang sa Kamias Recipe
Prep time
Cook time
Total time
Serves: 3
  • 2 lbs beef back ribs cut into serving pieces
  • 6 pcs of taro roots, peeled and cut into bite-sized pieces
  • 5 pcs. okra
  • 6-7 pcs. medium kamias
  • 2 Serrano peppers
  • 1 large onion (Sliced)
  • Salt to taste
  • Bunch of spinach (Trimmed)
  1. Pour in 5 cups water and beef broth in a cooking pot. Let boil.
  2. Put Tomato, Onion, and Kamias and cook for 10 minutes.
  3. Add the Beef continue to boil over medium heat for 45 minutes.
  4. Put the taro roots and cook for another 45 minutes or until the beef gets tender.
  5. Put the vegetables and Cook for 3 minutes (45 seconds for the spinach).
  6. Once the beef gets tender, add the fish sauce and stir.
  7. Serve



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