All morning yesterday, I simmered two large chunks of beef chuck until they were so tender they were literally falling apart. Problem was I couldn’t decide what dish to make out of them. It was really time to go food shopping but I had to postpone it because I was still feeling woozy from a bout with colds.
I checked what I still had — chilies, ginger, garlic and coconut cream — and decided it was time to find out if a beef version of Bicol Express would be just as good as the original with pork.
And, yes, the beef version is just as good but I do recommend a fatty beef cut. I’m not so sure that a very lean cut of beef will yield the same satisfactory results.
Chili beef with coconut creamPrint Pin
- 500 grams beef (I suggest chuck, brisket, crest or short ribs), simmered until tender then roughly chopped
- 2 to 3 tablespoons cooking oil
- 8 to 10 finger chilies thinly sliced
- 1 one-inch piece ginger peeled and finely sliced
- 4 cloves garlic peeled and finely minced
- 1 onion peeled and chopped
- 1 to 1 and 1/2 cups coconut cream
- patis (fish sauce) or salt, to taste
- Heat the cooking oil. Add the chilies, ginger, garlic and onion. Cook over high heat, stirring often, until very fragrant.
- Add the beef. Season with salt or fish sauce.
- Pour in the coconut cream. Bring to a gentle boil. Taste the sauce and add more salt or fish sauce, if necessary. Simmer uncovered for about five minutes.
- Serve hot, preferably topped with torn fresh cilantro.
- Easy, eh?