Entree: Philippines – Kapampangan – Pindang Damulag (Kapampangan sour beef stew made with tamarind, tomatoes, ginger, and mixed vegetables)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 lb (907 g) beef shank or beef chuck, cut into 2-inch (5 cm) pieces
- 10 cups (2.4 L) water
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 1 tbsp (15 g) fresh ginger, sliced
- 3 medium tomatoes, chopped (about 10 oz/280 g)
- 1/2 cup (120 ml) strained tamarind juice or strained tamarind pulp
- 2 tbsp (30 ml) fish sauce (patis), plus more to taste
- 1 tsp (5 g) brown sugar (optional)
- 1 cup (150 g) daikon radish, sliced
- 1 cup (150 g) eggplant, cut into 1-inch (2.5 cm) pieces
- 1 cup (100 g) okra, trimmed
- 1 cup (100 g) sitaw (yardlong beans) cut into 2-inch (5 cm) pieces
- 2–3 green finger chilies (siling haba) or serrano, whole or halved
- Salt and freshly ground black pepper to taste
- 1/4 cup (15 g) chopped green onions or cilantro for garnish

Instructions

1. In a large pot, combine the beef pieces and water. Bring to a boil over medium-high heat, skimming any scum that rises to the surface, then reduce to a simmer and cook until beef is tender, about 1.5–2 hours depending on cut.
2. In a separate pan, heat the oil over medium heat. Sauté the onion, garlic, and ginger until softened and aromatic, about 3–4 minutes. Add chopped tomatoes and cook until they break down, about 5 minutes.
3. Add the sautéed aromatics and tomatoes to the simmering beef pot. Stir in the strained tamarind juice and fish sauce. Simmer 10 minutes to meld flavors; add brown sugar if using to balance acidity.
4. Add the daikon and simmer 8–10 minutes until it begins to soften. Add eggplant, okra, sitaw, and green chilies and cook until all vegetables are tender but not mushy, about 5–7 minutes.
5. Taste and adjust seasoning with additional fish sauce or salt and pepper. Serve hot in bowls garnished with chopped green onions or cilantro alongside steamed rice.