Filipino Beef Sinigang Crockpot Recipe (2024)

The Holidays have come and gone. And as always, they go by in a blink! I’m not one that loves to receive gifts. Just more to dust. That or it all goes to the salvation army sooner usually than later in our household. But the one true thing I love about the holidays is basking in the quality time spent with loved ones. After spending time with my mom on Christmas Eve, I felt so lucky I still have her around! Here is my excerpt on that fantastic evening!

True gifts can never be bought…… We were gathered around the Christmas table talking and laughing over full bellies. As I looked back over my shoulder, I saw my mother quietly sitting on the couch and observing us with a sheer smile over her face. Her transparencies showed loud and clear. And she was literally glowing from within. As I watched her basking in the beauty of watching her grown children and grandchildren, I felt her energy radiating with love. My heart became so full as I watched her beam this unconditional love for us and my heart overflowed with love back towards her. I felt such mixed emotions. Especially since I know her health hasn’t been the greatest this year. I am grateful I still have the gift of her presence. It’s one of the many gifts I have received this year that can never be bought! Thank you God for the company of my mother and the many priceless blessings you have given me this Christmas season!

So anyways, me and my mom have been enjoying our quality time together ringing in more parties for the New Year! We went to my aunts surprise 70th birthday the first Saturday in January and the theme was 70’s! How cliche is that?! But I had nothing 70’s in my closet to wear. I woke up that morning and low and behold, my momz dress she wore in 1975 was peeking down at me from the top of the closet! Funny how things work itself out sometimes! She was a little thing too at 9 months preggers with me, sporting that small dress! Here she is with the Windy city, Chi-town, at her back, ready to pop…

Fast fwd to present. This is my cameo in the same dress. I think this was a 70’s moo moo style island dress! And let me tell you, it hurt to squeeze into this thing. I’d like to think my biceps were bulging out of the sleeves because I’m buff like Angelina Jolie. Not so much!

My daughter walked past us as my husband was having a bit of trouble zipping the back and said, “Wow mom, you’re really fat in that”! And sped off as quickly as she said it. Seriously?! We just about died laughing. Kids and their “I don’t know any better, so sometimes I have diarrhea of the mouth” one liners! Oh boy! I let that one slide.

Anyways, After that 70’s party, I had my mom spend the night for a slumber party with the kids! We made Sinigang! One of her favorite soups! This is a traditional Filipino tamarind based soup that I discovered works out really well in the crock pot!! Very popular, very easy and very sour! Which is why so many of us love it! Including my kids! Ah, they are so Filipino. Makes this mama proud! I used what I had on hand.

Slumber party part 1 (Siningang)

Ingredients:

3 to 4 pound beef chuck .roast

1 Knorr tamarind based Sinigang packet

(Note: Do not get mixed up with the guava based sinigang as this is not sour) One way I remember is to always buy the packet that has the shrimp on it. (Jeffro tip)

1 diced tomato

1/2 pound green beans cut in half

1/2 pound baby eggplant cut in quarters

3/4 pound greens such as spinach or turnip greens

Patis to taste aka fish sauce – optional

First I turned my crock pot on and placed my roast in it. I mixed 6 cups water to one knorr tamarind sinigang packet. I use two cups less water than what the package instructions call for in order to make it extra sour. This was actually a great suggestion from my friend Jeff. Who would’ve thought? A white boy schooling a Filipino how to make sinigang even better. He surprised me with such teachings after having been based in Guam and Japan for 5 years in the Navy. He came back dang near Filipino eating like a true local. Spam and all! lol Anyways, pour the mixture over the roast. And set on high for roughly4 to 5 hrs. Or low for 8 to 10 depending on how much time you have. Easy right?!

During the last hour of cooking add your green beans and sliced eggplant

And at the last half hr of cooking I take the meat out of the crock pot and cut into chunks and add it back to the crock pot. Then add tomatoes and leafy greens!

Here it is simmering away about ready to be devoured!! Sorry about the blurriness. Not so quality but that doesn’t matter cause it is oh sooo good!

At this point you can add a few dashes of patis if you want it extra authentic or you can even add a dash of patis to the serving bowls as you wish.

And here is the momz enjoying it during our sleep over!

Filipino Beef Sinigang Crockpot Recipe (2024)

FAQs

What makes sinigang so sour? ›

It has a sour taste from a variety of souring agents. The various souring agents used in making Sinigang are: tamarind (sampaloc), Kamias, Tomatoes, Green Mango, Guava, Santol, Calamansi and Batuan which is a small round green fruit used in the Visayas.

What is sinigang broth made of? ›

Sinigang typically uses meat or seafood (e.g., fish, pork, beef, shrimp, or chicken) stewed with tamarind, tomatoes, garlic, and onions.

What is the difference between sinigang and nilaga? ›

The sour sinigang can easily be confused with nilaga. One major difference is the souring agent! Nilaga does not have the souring agent as the meat is practically boiled with water, a spice or two and vegetables. And while we are here, another difference between sinigang and nilaga are the choice of vegetables.

How to layer slow cooker? ›

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).

How do you remove bitterness from sinigang? ›

Sinigang sa Kamias

A bowl will contain tripe, tendons, brisket cubes, and beef bile. To counter the bitterness of these beef parts, cooks add ginger, red chilies, and kamias as a souring agent.

Why do Filipinos love sinigang? ›

Sinigang is more than just a dish, it's a staple in Filipino households, often associated with warmth, family, and comfort. It's a versatile dish, reflective of the Philippines' regional diversity, as its ingredients vary depending on the geographical location and available local produce.

Is sinigang healthy or unhealthy? ›

Sinigang is known for its fresh, healthy ingredients. Traditionally, sinigang is usually cooked with pork. However, depending on the region, healthier seafood-based alternatives are often used. Best of all is that this recipe takes just 30 minutes to prep and cook!

Are sinigang healthy? ›

This dish is not only a hearty and home-y soup often regarded as a quintessential Filipino comfort food, but can also help in boosting your immune system with Vitamin C from the tamarind base, treating constipation (since it is fiber rich), energy boosting from the protein, and packed with antioxidants and anti- ...

Is sinigang mix healthy or unhealthy? ›

Sinigang: Many Filipino households serve sinigang as a comfort food, especially at dinner when tired family members arrive from school or work to the wafting smell of hot tamarind soup with pork or fish. However, try to avoid using instant sinigang mix as it contains chemicals that can harm the kidney with regular use.

What is the English of sinigang? ›

Sinigang in Tagalog means “stewed dish” and is indigenous to the Philippines. Traditionally speaking, there are a variety of different ingredients added to the soup, like tomatoes, finger chiles, eggplants, kang kong (or water spinach), okra, string beans, and gabi (or taro).

What is the most popular sinigang? ›

Pork sinigang or sinigang na baboy is among the most famous dishes for Filipinos. It is highly memorable and significantly stands out because of its slightly sour flavor.

What is the best partner for sinigang? ›

For sinigang, pairing it with rice, patismansi (fish sauce with calamansi), and salted fish works. Sinigang can be mild to hot with chili intensity, but the flavours of the souring fruit, vegetables, and the meat stock must be the dominant ones.

Is beef stew better on stove or crockpot? ›

While you can make a beef stew on the stovetop or also in the Instant Pot, I'm partial to using my slow cooker for beef stew, to give the ingredients that long, unattended time they need to become really tender and delicious.

What is the best meat to slow cook? ›

The best cuts of meat for slow cooking
  • Chuck steak.
  • Round steak.
  • Blade steak.
  • Topside.
  • Silverside.
  • Skirt steak.
  • Shin (gravy) beef.
  • Sausages.

Do you put water in slow cooker with beef? ›

If your slow cooker is 3/4 full, no extra liquid is required. However, if you're cooking a smaller amount of food, add 1-2cm of liquid in the bottom of the slow cooker bowl to ensure there's enough liquid for cooking. Don't add too much liquid, because as the food cooks, it produces its own liquid.

How to make sinigang more sour? ›

The sour taste is brought on by tamarind soup base mix, better known as sinigang mix, or lemon juice can also be used. (You could make it with fresh tamarind, but the packets are just easier. Even my Filipino family uses them).

Is sinigang really sour? ›

You always measure sinigang by sourness, which is so much a part of our cuisine — layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue.

What gives tamarind sour taste? ›

Tamarind is also known as tamarind and Indian date; tamarind is rich in tartaric acid and gives a tart, soft or sour flavour to dishes and beverages. Tartaric acid is an antioxidant due to which tamarind flavour is sour. Tartaric acid is also found in grapes and bananas, but not in citrus fruit.

Why is my tamarind sour? ›

Tamarind is sour when the fruit is young once it get ripened it acquires a sweet and sour taste and the sourness is because of the high amount of tartaric acid present in it which is a very rich anti-oxidant agent.

References

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