📝 About This Recipe
This heirloom Filipino recipe replaces modern powdered mixes with 'Kamias' (Bilimbi), providing a sharp, clean acidity that perfectly cuts through the richness of slow-cooked beef. As the beef ribs simmer until they are melt-in-your-mouth tender, the fresh fruit breaks down into the broth, creating a cloudy, umami-rich soup that defines Filipino comfort food. It is a soulful, rustic dish that celebrates the bounty of tropical ingredients and the patience of traditional slow-cooking.
🥗 Ingredients
The Meat and Aromatics
- 1 kg Beef Short Ribs or Beef Shank (cut into 2-inch chunks)
- 2 medium Red Onion (quartered)
- 4 large Roma Tomatoes (quartered)
- 1 thumb-sized piece Ginger (sliced and bruised)
- 3 tablespoons Fish Sauce (Patis) (plus more for seasoning)
- 8-10 cups Water or Rice Wash (use the second wash of rice for a thicker broth)
The Souring Agent
- 15-20 pieces Fresh Kamias (Bilimbi) (ends trimmed; adjust based on desired sourness)
Vegetables
- 3 pieces Gabi (Taro Root) (peeled and quartered to thicken the soup)
- 3 pieces Siling Haba (Finger Chilies) (whole)
- 1 medium Radish (Labanos) (sliced diagonally)
- 1 bunch Sitaw (Yard-long Beans) (cut into 3-inch lengths)
- 2 medium Eggplant (sliced diagonally)
- 1 large bunch Kangkong (River Spinach) (leaves and tender stalks only)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, sear the beef chunks over medium-high heat until browned on all sides. This locks in the juices and creates a deeper flavor profile.
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2
Add the onions, tomatoes, and ginger to the pot. Sauté for 3-5 minutes until the tomatoes begin to soften and release their juices.
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3
Pour in the fish sauce and stir for a minute to coat the meat, allowing the salty umami to penetrate the beef.
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4
Add the water or rice wash. Bring the mixture to a rolling boil, then use a spoon to skim off any gray foam or impurities that rise to the surface for a clear broth.
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5
Drop in the quartered gabi (taro). Reduce the heat to low, cover, and simmer for about 1 hour to 1 hour and 15 minutes, or until the beef is fork-tender.
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6
Once the beef is tender, add half of the fresh kamias. Mash some of the gabi against the side of the pot if you prefer a thicker, creamier consistency.
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7
Add the remaining kamias and the siling haba. Simmer for another 10 minutes. The kamias will turn from bright green to a dull olive color as they release their acidity.
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8
Taste the broth. If you want it sourer, gently press some of the softened kamias with a spoon to release more juice.
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9
Add the sliced radish and simmer for 3 minutes.
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10
Add the sitaw (beans) and eggplant. Cook for an additional 3-5 minutes until the vegetables are tender but not mushy.
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11
Adjust seasoning with more fish sauce or a pinch of salt and black pepper according to your preference.
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12
Turn off the heat and stir in the kangkong leaves. Cover the pot for 2 minutes; the residual heat will perfectly wilt the greens while keeping them vibrant.
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13
Transfer to a large serving bowl, ensuring every portion gets a piece of beef, various vegetables, and plenty of the tart broth.
💡 Chef's Tips
Use 'Rice Wash' (the water from rinsing rice) as your soup base to give the broth more body and a subtle sweetness. If fresh kamias is unavailable, you can use frozen kamias, but avoid thawing them before adding to the pot to maintain texture. Don't overcook the green vegetables; adding them at the very end ensures they stay crisp and nutrient-rich. For the best flavor, choose beef cuts with some fat and bone, like ribs or shanks, as the marrow enriches the soup. If the broth becomes too sour, balance it with a tiny pinch of sugar or more water rather than more salt.
🍽️ Serving Suggestions
Serve steaming hot alongside a bowl of fluffy white jasmine rice. Provide a small side dipping bowl of fish sauce (patis) with crushed bird's eye chilies (siling labuyo) for extra heat. Pair with 'Tuyô' (dried salted fish) for a classic salty contrast to the sour broth. Complement the meal with a cold glass of sweetened Pandan-infused water or iced tea. This dish is even better the next day as the flavors develop, so save your leftovers!