SINAMPALUKANG BAKA

½ kilo beef (cut into chunk cubes) 2 heads of garlic (crushed) 1 onion (diced) 5 pieces taro root (quartered) 1 piece radish (sliced bias) 1 bundle string beans (cut into 1′) ¼ teaspoon salt ¼ teaspoon black pepper 1- cup beef stock 6-cups of the water used to wash rice ½-cup tamarind juice

In a bowl, marinate beef chunks in salt & pepper for an hour. In a soup pot, heat oil and brown beef. Add beef stock and rice wash water. Bring to a boil in low heat until beef is tender. Add in taro root, radish and string beans. When vegetable is almost cooked, stir in tamarind juice. Serve hot.