Sinigang na Baka sa Bayabas...Beef in Guava Soup

Yes, you read it right! Guava in your favorite sinigang. I've been longing to cook this one for the longest time but I wasn't sure if the guava I frequently saw in the Asian supermarket will taste the same as what we have back home. I think I tried this recipe once with the frozen guava but I didn't like the outcome. So I brave my heart and budget hoping it will be good...and it was! I also looked around on how others cook it. I also asked my ever reliable Nanay for tips because I think she cooks it best and we always request this dish when we are home. This sinigang sa bayabas or guava soup taste different from your usual sinigang being more on the sweeter side and not acidic or sour. Others said it has that not so pleasant smell but I got a tip on how to prevent it...are you ready for the secret? Well, lucky you are reading through this post...DO NOT USE ONION! If you searched for this recipe you will always see onions and tomato in the ingredients list. You are free to try them of course, as I've said before cooking is not an exact science. It is more fun if you like to experiment and turn one recipe to a better one in the process. If you do not have access to fresh guava, you can use Sinigang sa bayabas mix. You can also add some tamarind soup mix to give it that tangy zest. I also use young potato tips instead of kangkong(water spinach). In this recipe I stick to only using fresh guava to capture it's original taste being thousand miles away from home. So, give it a try!

Ingredients:
1 kilo beef brisket/beef short ribs
1/2 kilo fresh ripe guavas(6-8 medium size)
6 stalks of sitaw cut around 3" long
2 medium size gabi pealed cut in half
1 bunch  young potato tips
1 long green pepper
1.5 liters water
3 tbsp fish sauce
salt to taste
1 tomato

In a large pot, put water and beef. Cover and boil in
high heat. As it boils, scum rises on top. Continue to
remove scum as it develops. 

Meantime, while waiting for the beef to get tender,
prepare the vegetables.

When there is no scum left, add the guavas.
 Turn the stove to low  to medium heat and let it simmer
till beef is tender (it took me around an hour). Add 3
tbsp fish sauce.

Add the vegetable, put the gabi first it took longer to
cook. Then add sitaw(string beans) okra, and long green
pepper, tomato and young potato tips. Let it boil for
around 2-3 minutes.  Add salt to taste. Do not
overcook the vegetables.

Turn off heat, and transfer in a bowl. Serve while
still hot. Enjoy(",)