How To Cook The Best Beef Sinigang Sa Kamias

Sunday lunchtimes are a family event that most of us Filipinos look forward to. No matter how grand or simple the feast might be, it is always an event that most of us can relate to. And there are Filipino recipes that we can call Sunday specials. 

Photo Credits to Pinterest

One of them is Sinigang Na Baka with Kamias, a soup with a sour and slightly sweet base that never fails to make our mouths water with excitement. Yes, it can be considered a luxury recipe because of the price of beef in the market, but a treat for the family nonetheless, especially when our parents want to splurge us a bit. 

And if you’re wondering how our mothers prepare this unique Filipino Recipe, wonder no more because we got you covered. Here is all the information and techniques you need to know to make and master the sour beef broth you and your family will surely love. 

What is Sinigang sa Kamias Recipe

(Photo Credits To: Salu-salo)

Sinigang recipe is one of the most popular foods that we have here in the Philippines, and its variation differs from region to region. But the soup consists of any fruit or vegetable that can give a sour and tangy flavor to the food like tamarind. However, to give this soup a sourness, we don’t have to use tamarind, but Kamias, which is the basic principle for our sour broth. 

You can also substitute meat abundant or locally available in a particular region or province when preparing food. What made the Sinigang dish famous in Filipinos is its great attribute to our tropical climate. Because for some reason, the sour and tangy soup base gives us a cool and refreshing feeling with each spoonful. 

So despite where you are in the archipelago, indeed, there is a version of this popular food. The simplicity and availability of ingredients make sour broth one of the go-to recipes of whoever is in charge of prepping. And not only is it served at home, but it also can be seen being offered at restaurants and hotels throughout the country. 

Ways to Cook Sinigang sa Kamias Recipes

(Photo Credits To: Panlasang Pinoy)

There are a few but time-tested ways of Sinigang recipes at home as for a soup-based recipe. And each method gives a unique characteristic to the overall taste of our star dish. And here are some of the ways that you can try in your kitchen. 

Using a slow cooker

Soup-based recipes taste better when cooked for more extended periods. The flavor slowly incorporates with the soup as the meat tenderizes. That is why using a slow cooker for our Beef sour broth is the suggested way to go. 

Ensure to set the beef first and scoop out all the impurities that float on top of the soup. It is to achieve a clearer broth. Then the vegetables and the rest of the ingredients and set in a high setting for about 2 hours. 

Following this method takes a lot of patience and waiting time, but patience will always be a virtue. But rest assured that making our recipe this way guarantees a flavorful and full-bodied taste of the soup.

Beef Sour Broth in Palayok (Cooked in a clay pot)

Making a meal in a clay pot is old and probably the most Oriental technique there is. Our Filipino ancestors have been using this method even before the colonial period. The heat retention properties and the pot’s ability to spread heat evenly make it a suitable kitchen companion. 

However, the procedure is the same; however, we suggest using a lower temperature to avoid the clay pot’s breakage. Clay pot also gives an added layer of aroma, and you can also use it to serve food straight from the stove. 

This pot also provides a unique flavor. The distinct spice that the clay pot has gives a small amount of tanginess that complements every dish you prepare. As a result, it can elevate the particular flavor that you include in your food. 

Using Pressure Cooker

 As you all know, beef is one of the most challenging meats you need to soften to make an outstanding meal. It requires more attention to tenderize to achieve the proper texture. Dissimilar to steak and other no soup-based recipes, it requires fully cooked meat. 

And with the help of this kitchenware, you can make an excellent recipe to activate your taste buds into the second level. Using this incredible tool, you can save so much time than the regular preparation. It can easily prepare your meat less than the time that you prefer in ordiNary cooking. 

Thus, it also depends on the weight of your meat ingredients. The cuts also have a crucial role when boiling your meat. The smaller the pieces you have, the better. It can easily be softened when you prepare more minor cuts. 

Hence, the cuts are also essential in every recipe that you will make, like this Sinigang. It requires bigger chunks than your usual cuts. On the other hand, this tool works great when softening your ingredients. 

It allows the pressure to go inside the meat and boil it outstandingly. And with the limited time of cooking your food, it can provide a soft and delightful meal. You can also add the vegetables after you boil the meat thoroughly.

Take note: Be sure that you remove all the pressure before you open the lead. That way, you can avoid any problem from happening. As you know, the pressure inside the pot has a high level of heat. It can burn your skin instantly. It is better to look for the manual of this tool before using it, primarily when you use it for the first time. 

Other Delicious Pinoy Variant of Sinigang Na Baka Sa Kamias Recipes

 As lucrative as it looks, you can also prepare other variants of our Pinoy recipe, depending on your preference. So we listed down the variants that you can experiment on.

with Taro Recipe

Taro is a root crop that grows abundantly in our country. It can be seen growing near rice fields and even in backyards. And including the tubers in your sour beef broth are sure to do wonders. 

The process of preparing this variant is the same. One has to make sure to peel the taro’s skin and add it onto the broth halfway through the beef. It is to ensure that the root crop is tender and prepared adequately. 

The inclusion of taro makes the broth even thicker, making the soup even more flavorful. 


To add to the fun and delight when eating Beef sour broth, we included some fun facts to make us appreciate this meal even more. Our featured Filipino Recipe predates the colonial period, meaning our Filipino ancestors have been enjoying this food even before the Spaniards landed on our shores. 

Also, Sinigang, for some reason, has a cooling and refreshing effect that is perfect for our country’s tropical climate. 


Encountering kitchen troubles does happen, and it can get frustrating. But do not fret because we have some troubleshooting tips that you can apply, especially when making sour beef broth. 

  • If the broth tends to be too sour, adding a few tablespoons of fish sauce can balance the acidity. 
  • Are you running out of broth? Add a few cups of boiled water and additional bilimbi to the broth and simmer. 


For your peace of mind, we also included a few tips to make sure that you can make the Beef sour broth recipe to improve and impress your loved ones. 

  • Make sure to set the beef first before adding in the vegetables to avoid them overcooking.
  • Add fish sauce to the broth; it can work wonders for the overall taste. 
  • Keep the flame low; allow the ingredient to prepare slowly for better-tasting results. 

 Excellent Served With 

The sour beef broth is already good on its own, but it’ll indeed taste even better when partnered with these foods that we have listed down. 

  • Rice – this combiNation will never get old, especially to Pinoys. The sour soup base makes the rice a perfect canvas for its flavor. 
  • Taco Fried Rice– talk about a tasty Pinoy breakfast. The salty and savory fried rice complements the acidity of the Sinigang, which makes them a great combo. 
  • Chicken DyNamite Lumpia– The spicy and crunchy lumpia is a perfect pair for this Sinigang because of their contrasting flavor profile. 


With all the information we have shared with you, making our featured Filipino Recipe is no longer a mystery. We are confident that you are equipped with the knowledge and techniques for making the Sinigang Na Baka at home by this time. 

Including this delightful Filipino meal on your list can provide an outstanding outcome. Your family and friends can also enjoy it gratefully. So, what are you waiting for? Go and prepare yours. 

Thank you, and have a happy time cooking!

For more delicious recipe, visit Eat Like Pinoy!

Print Pin
No ratings yet

Best Beef Sinigang sa Kamias Recipe

Course Main Course
Cuisine Filipino
Keyword Beef Recipes
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 25kcal
Cost $5 – $10


  • 1 lb Beef Spare Ribs
  • 1 lb Bilimbi boiled
  • 2 pc Tomatoes cut into 8 pcs
  • 1 big Onion cut into 4 pcs
  • 3 pcs Okra remove the ends and cut into 2 pcs
  • 1 pc Raddish peel and slice
  • 1 bunch Water Spinach cut the leaves
  • 6 cups Water
  • 1/2 tbsp Salt
  • 2 pcs Green Chillies


  • Wash the meat and place in a casserole, add water, salt, onion and tomato. Boil and cover. Cook for 1 hour on low heat.
  • After 1 hour, check if the beef is tender. Put the radish, cook for 5 mins.
  • Put the okra, water spinach and green chillies. Crush the balimbi. Strain and place in beef cook for another 10 mins.
  • After 10 mins. It can now be served hot.


Calories: 25kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Sodium: 908mg | Potassium: 191mg | Fiber: 1g | Sugar: 1g | Vitamin A: 882IU | Vitamin C: 44mg | Calcium: 39mg | Iron: 2mg
Notify of
Inline Feedbacks
View all comments