Sinigang na Baka sa Bayabas (Filipino Beef and Guava Sour Soup)

Ingredients

• pound sboneless beef shanksLitid ng baka, cut into serving piece s
• cup swaterTubig
• large onionSibuyas, peeled and quart ered
• ripe tomatoesKamatis, chopped
• pound10-12 piece sripe and semi-ripe guavas, peeled and quart eredBayabas
• tablespoon fish saucePatis
• SaltAsin at Paminta to taste
• bunch water spinachKangkong, cut into 3-inch lengths
• piece smedium green chiliSiling haba - optional
• piece staro root - optionalGabi
• piece sokra - optional
• medium radishLabanos, slice d - optional

Instructions

1. Start by placing your beef shanks in a large pot and add 8 cups of water. Set your stove to medium high heat and bring the water to a boil. While the water is heating up, peel and quarter your onion, and chop the tomatoes.
2. Once the water is boiling, you'll see some gray foam floating on top use a spoon to remove this foam. This keeps your soup clear and clean tasting. After removing the foam, add your quartered onion and fish sauce to the pot.
3. Turn the heat down to low so the soup is gently simmering. Cover the pot and let it cook for about 1½ to 2 hours. You'll know the meat is ready when you can easily pierce it with a fork.
4. While the meat is cooking, prepare your guavas. Peel them and cut each one into quarters. Using a spoon, scoop out all the seeds into a bowl. Add 1 cup of water to the seeds and mash them with the back of your spoon this releases extra guava flavor. Pour this mixture through a strainer and save the liquid this is your guava juice. Throw away the seeds.
5. When the meat is tender, add your chopped tomatoes, the guava pieces, and the guava juice you made. Let everything simmer together for about 7 10 minutes until the guavas become soft.
6. For the kangkong, cut off and throw away the bottom 2 inches of the stalks. Cut the rest into 3 inch pieces, keeping the leafy parts separate from the stalks. Add the stalks to the pot first and cook for 1 minute. Then add the leafy parts and cook for just 30 seconds until they turn bright green but are still crisp.
7. Give your soup a taste and add salt and pepper until it's just right. Serve your sinigang hot in bowls, with rice and patis (fish sauce) on the side.