A warm and comforting bowl of sour beef shank soup infused with the earthy depth of taro and vibrant Filipino vegetables—perfect for rainy days or hearty family meals. This beloved sinigang-inspired dish brings together rich, fall-off-the-bone beef with a tangy broth and garden-fresh greens. The result is a deeply flavorful soup that satisfies with every sip and bite, evoking memories of home-cooked comfort and shared meals.
Ingredient Breakdown
Beef shank, with its bone-in richness and connective tissue, is the heart of this soup. As it simmers low and slow, it transforms into fork-tender meat that releases deep, meaty flavors into the broth.
The broth begins with water but is given a bold and unmistakably Filipino character through the addition of MAGGI® Magic Sinigang with Gabi—an instant seasoning mix that adds layers of sour tamarind tang and the mellow nuttiness of taro.
Tomatoes and onions infuse the base with a natural sweetness and soft acidity, while siling panigang (long green chili) brings aroma and a mild hint of spice. A mix of local vegetables—okra, sitaw (yardlong beans), radish, and kangkong (water spinach)—add crunch, variety, and vibrant color to the pot, balancing the richness of the beef and the tartness of the soup.
Step-by-Step Preparation Guide
Begin by blanching the beef shank. This step is crucial for removing excess blood and impurities, ensuring a cleaner, clearer broth. Once blanched, the beef is placed in a large pot with water and simmered gently for three hours. Patience is key here, as the extended cooking time breaks down the tough fibers and coaxes out a deeply savory flavor that forms the backbone of the dish.
After the initial simmer, quartered onions and tomatoes are added to the broth. These aromatics slowly dissolve, enriching the liquid with natural sweetness and subtle acidity. Their flavors meld into the simmering pot, laying a flavorful foundation for the vegetables to follow.
Vegetables are added gradually to maintain structure and prevent overcooking. The siling panigang goes in first, infusing the broth with fragrance. After two minutes, sliced radish is introduced for its earthy bite. Next, okra is added, bringing a slight silkiness to the texture. Finally, the sitaw rounds out the mix with its firm yet tender crunch. Each vegetable is added in intervals, giving just enough time to cook through without disintegrating.
To finish, the sinigang seasoning mix is stirred into the broth, instantly transforming the flavor with its bold sour notes and creamy gabi undertones. The final touch is the addition of kangkong. The leafy greens wilt almost instantly, lending freshness and lightness to the soup before serving.
Recipe Tips
Best beef cuts for maximum flavor and tenderness:
Use bone-in beef shank for a gelatin-rich broth; oxtail or short ribs are excellent substitutes.
How to keep vegetables from turning mushy:
Slice vegetables uniformly and add them at staggered intervals based on their cooking times.
Customizing sourness levels based on preference:
Add more seasoning mix for a bolder sour taste or balance it with extra water or tomatoes for milder tang.
Kitchen tools that make preparation easier:
Use a skimmer to remove impurities while boiling and a sharp knife for clean, even vegetable cuts.
What to Serve With This Recipe
Pair this sour beef shank soup with a generous bowl of steamed jasmine rice—it absorbs the tangy broth beautifully, turning every spoonful into a satisfying mouthful. For a more complete Filipino spread, serve it alongside crispy fried fish or grilled pork belly; the contrast of textures makes for a dynamic plate.
Complement the meal with traditional sawsawan—dipping sauces like calamansi with fish sauce or spicy vinegar—that allow each diner to tailor the flavor to their liking. To refresh the palate between bites, offer drinks like chilled calamansi juice, cucumber water, or even light lager for adult gatherings.
Creative Variations
This dish welcomes creative tweaks. Try replacing the instant sinigang mix with fresh tamarind pulp or kamias (bilimbi) for a more rustic, traditional sourness. If you enjoy a heartier texture, toss in chunks of fresh gabi root along with the vegetables—it softens into a creamy, starchy base that thickens the broth.
You can also amplify the vegetable medley by adding eggplant slices or green beans, expanding both the flavor profile and nutrition. For deeper umami, swap in bone marrow or beef ribs. And if you prefer a spicier finish, add crushed chili or a second siling panigang for that extra kick. Garnishing with chopped green onions or fresh cilantro can also enhance the aroma and visual appeal.
Frequently Asked Questions
Can I make this soup in a pressure cooker?
Yes. Reduce the cooking time to about 45–50 minutes on high pressure, followed by a natural release. Add the vegetables and seasoning after depressurizing, then simmer briefly until done.
How do I store leftovers and reheat them properly?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat to preserve the texture of the vegetables.
What can I use if I don’t have MAGGI® Magic Sinigang with Gabi?
Use fresh tamarind paste or a tamarind soup base combined with mashed taro or gabi root for a natural alternative. Season with salt or fish sauce to taste.
Can I make it vegetarian by removing the beef?
Absolutely. Replace beef with firm tofu or mushrooms and use a vegetable-based sinigang mix or fresh souring agents. Adjust cooking time to suit the protein substitute.
Sour Beef Shank Soup with Taro is a soulful, one-pot dish that captures the essence of Filipino home cooking—bold, warm, and wonderfully satisfying. Ideal for cozy gatherings or everyday nourishment, it brings together rich meat, bright vegetables, and tangy broth in perfect harmony. With each spoonful, this stew delivers comfort and depth, rooted in tradition yet always ready for your creative touch.
Ingredients
1 kg beef shank, sliced into 2-inch thick portions, blanched
6 cups water
1 pc onion, quartered
2 pcs tomatoes, quartered
1 pc siling panigang (long green chili)
0.5 cup sliced radish
0.5 cup sliced sitaw (yardlong beans)
0.5 cup sliced okra
1 cup kangkong (water spinach), tender stems and leaves picked
1 package (25g) MAGGI® Magic Sinigang with Gabi
Instructions
In a large pot, combine the blanched beef shank with water. Cover and simmer gently over low heat for about 3 hours, or until the beef is fork-tender and flavorful.
Add the quartered onion and tomatoes to the pot. Continue simmering for another 15 minutes to allow the aromatics to release their essence into the broth.
Drop in the siling panigang, followed by the radish, okra, and sitaw—adding each at 2-minute intervals to ensure even cooking without over-softening the vegetables.
Sprinkle in the MAGGI® Magic Sinigang with Gabi seasoning and stir gently to incorporate. Finally, mix in the kangkong leaves and tender stems. Once wilted, transfer the hot soup into a serving bowl and serve immediately while steaming.
Sour Beef Shank Soup with Taro Recipe
Ingredients
- 1 kg beef shank sliced into 2-inch thick portions, blanched
- 6 cups water
- 1 pc onion quartered
- 2 pcs tomatoes quartered
- 1 pc siling panigang long green chili
- 0.5 cup sliced radish
- 0.5 cup sliced sitaw yardlong beans
- 0.5 cup sliced okra
- 1 cup kangkong water spinach, tender stems and leaves picked
- 1 package 25g MAGGI® Magic Sinigang with Gabi
Instructions
- 1 kg beef shank, sliced into 2-inch thick portions, blanched
- 6 cups water
- 1 pc onion, quartered
- 2 pcs tomatoes, quartered
- 1 pc siling panigang (long green chili)
- 0.5 cup sliced radish
- 0.5 cup sliced sitaw (yardlong beans)
- 0.5 cup sliced okra
- 1 cup kangkong (water spinach), tender stems and leaves picked
- 1 package (25g) MAGGI® Magic Sinigang with Gabi
- In a large pot, combine the blanched beef shank with water. Cover and simmer gently over low heat for about 3 hours, or until the beef is fork-tender and flavorful.
- Add the quartered onion and tomatoes to the pot. Continue simmering for another 15 minutes to allow the aromatics to release their essence into the broth.
- Drop in the siling panigang, followed by the radish, okra, and sitaw—adding each at 2-minute intervals to ensure even cooking without over-softening the vegetables.
- Sprinkle in the MAGGI® Magic Sinigang with Gabi seasoning and stir gently to incorporate. Finally, mix in the kangkong leaves and tender stems. Once wilted, transfer the hot soup into a serving bowl and serve immediately while steaming.
