Pro Tips
**Chef's Tips & Troubleshooting:**
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
- For beef soups, boil the bones first, drain, and rinse before adding fresh water for a clearer broth.
- Let the cooked beef rest for 5-10 minutes before slicing to keep the juices sealed inside.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
Cooking Tips
Skim off any scum or impurities that rise to the surface during the first boil — this keeps the broth clear and clean-tasting. For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
Beef alternatives: For stews, pork shoulder or oxtail provide similar richness. For steaks, try portobello mushrooms or cauliflower steaks for a vegetarian twist. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Beef Batchoy with Liver and Bung
Beef shank and tendon simmered until tender with fresh egg noodles, scallions, toasted garlic, and chicharon in a piping hot broth.
Instructions
- Sliced the pork bung into serving pieces. Set aside.
- Heat over oil in a large cooking pot.
- Saute the garlic, onion and celery until the onion gets soft.
- Add the ground black pepper. Stir and cook for 30 seconds.
- Put the beef tendon and shank in the cooking pot. Stir and cook for 1 minute.
- Fold in the pork bung and pour-in water. Let boil. Cover and simmer for 2 to 3 hours.
- Increase the heat to medium. Bring back to a boil. Add the sliced liver and continue to cook for 10 to 15 minutes.
- Pour-in the fish sauce. Stir. Add more water if needed.
- Dip the fresh miki noodles in boiling water for 1 minutes. Remove the noodles and drain the water by placing the noodles in a colander, wire mesh, or strainer.
- Arrange the noodles in large individual bowls. Add the meats from the cooking pot and pour the piping hot soup. Top with toasted garlic, scallions, and chicharon.
- Serve.
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Pro Tips & Troubleshooting
- Skim excess fat from the surface of beef broth using a ladle or paper towel.
- For beef soups, boil the bones first, drain, and rinse before adding fresh water for a clearer broth.
- Let the cooked beef rest for 5-10 minutes before slicing to keep the juices sealed inside.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
Cooking Tips
For the richest flavor, start with cold water and bring to a gentle simmer rather than a rolling boil. This extracts more depth from the meat and bones.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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