Ingredients:
- 3 lbs. beef bone-in short ribs
- 1 package Sinigang Tamarind Soup Mix
- 3-4 whole Taro, peeled and quartered (can also use Potato)
- 3 ripe tomatoes quartered
- 2 crowns of broccoli, cut into pieces
- 8-10 pieces of bok choy
- 1 medium onion, minced
- 1 head of garlic, minced
- 8 to 10 cups water
- 2 1/2 tablespoons fish sauce (optional)
Instructions:
- In large soup pot, Saute onion and garlic till translucent
- Season short ribs with salt and pepper, add to pot to brown on all sides
- Add 8-10 cups of water to the pot with the beef and onion. Bring to boil, close the lid and allow the meat to simmer and tenderize, about 1.5 hours. You may also use a pressure cooker to cut the cooking time in half.
- Once the meat is tender, add the taro and tomato. Simmer for 3 minutes, until the taro is tender.
- Add tamarind soup mix to the pot
- Add bok choy and broccoli to the pot, cover and simmer for 5 minutes.
- Season with fish sauce (optional) and ground black pepper to taste.
- Transfer to a serving bowl and serve with rice.