Pro Tips
**Chef's Tips & Troubleshooting:**
- Use a heavy-bottomed pot for even heat distribution when braising beef.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Simmer tough beef cuts low and slow for 1.5 to 2 hours until fork-tender.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. 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 Bicol Express
Beef Bicol Express — tender beef prepared in traditional Filipino style with local seasonings. A hearty and satisfying main dish.
Instructions
- Heat the cooking oil in a pan.
- Sauté the garlic, ginger and onion
- Once the onion becomes soft, add the shrimp paste. Stir.
- Put-in the beef. Cook for 3 to 5 minutes or until medium brown.
- Pour-in the coconut milk. Stir. You can also add some of the pepper, if desired. Bring the mixture to a boil. Simmer for 40 minutes or until the beef is tender. Add water as needed.
- Sprinkle some salt and pepper to taste. Stir. Cook for 3 minutes.
- Transfer to a serving plate. Serve.
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Pro Tips & Troubleshooting
- Use a heavy-bottomed pot for even heat distribution when braising beef.
- Season beef stew with fish sauce instead of salt for a deeper umami character.
- Pat the beef dry with paper towels before searing to achieve a good brown crust.
- Simmer tough beef cuts low and slow for 1.5 to 2 hours until fork-tender.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
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
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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