Ginataan means dishes with coconut milk and there are varieties of ginataan dishes in Filipino cuisine. From desserts to viands you can find those kinds of dishes. One of them is the ginataang baka or beef stew with coconut milk. When buying your beef briskets, choose potions with fat which will make this dish more appetizing. I’m sure if you like ginataan dishes, you will love this beef stew in coconut milk.
Traditional extraction of coconut milk is more tasty when used on dishes unlike those canned or in powder form. The extraction process is by grating the mature coconut and adding about 1/2 cup of hot or warm water then squeeze the grated coconut in a cheesecloth to get the coconut milk. Anyway if there are no other options, you can use the canned or powdered coconut milk.
Ginataang Baka: A Nostalgic Taste of Home in Every Bite
Growing up in the province of Batangas, our kitchen was always filled with the comforting aroma of home-cooked meals. One dish that stood out, especially during family gatherings — a rich, creamy beef stew simmered in coconut milk. This wasn’t just food; it was a story of our family’s culinary heritage, passed down through generations.
I vividly remember my Tita Lina, known in our barrio for her incredible cooking skills, teaching me the secret to perfect the dish. She’d say, “Use fresh coconut milk, not the canned ones if you can help it.” Following her advice made all the difference, and today, I’m sharing this family treasure with you.
The Heart of Ginataan: The Magic of Coconut Milk
The word ginataan refers to any dish cooked in gata (coconut milk), a staple ingredient in Filipino cuisine. From desserts like ginataang bilo-bilo to savory dishes like ginataang sitaw at kalabasa, this versatile ingredient transforms ordinary meals into something extraordinary.
For ginataang baka, using fresh coconut milk adds an unmatched depth of flavor. Traditionally, mature coconuts are grated, mixed with warm water, and squeezed to extract thick, creamy gata. This labor-intensive method, which I learned from my Lola Cora, yields a richer taste than store-bought options. However, when fresh coconuts are unavailable, canned or powdered coconut milk can still deliver a satisfying dish—just remember to adjust your seasoning to balance out the difference in flavor.
Tender Beef, Rich Flavors: Choosing the Right Cut for Ginataang Baka
The secret to a mouthwatering ginataang baka lies in choosing the right cut of beef. My Kuya Mark, a meat vendor in our local market, always emphasized the importance of brisket. Its marbled fat ensures the meat remains tender and juicy, soaking up the coconut milk’s creaminess. When simmered slowly, the fat melts, infusing the stew with a rich, savory flavor that leaves you craving for more.
Patience is key. Simmer the beef on medium heat for about an hour, allowing it to absorb the broth’s flavors while becoming irresistibly tender. Skim off the scum as it rises to ensure a clean, clear broth—another tip my uncle taught me, and one I never forget.
Building the Flavor Base: Sautéing Aromatics
In Filipino cooking, the gisa or sautéing process is fundamental. For this beef dish, the trifecta of garlic, onions, and ginger forms the aromatic base. When sautéed until fragrant, these ingredients create a depth of flavor that enhances the entire dish. Adding chili peppers gives it a slight kick, balancing the richness of the coconut milk.
When I first tried making this dish on my own, I remember burning the garlic. My sister, Joy, laughed and told me, “Slow down. You’re rushing it!” Since then, I’ve learned that cooking over medium heat and letting the onions turn translucent ensures a perfect sauté, bringing out the full flavors of the aromatics.
Adding Vegetables for Texture and Color
What I love most about ginataang baka is how it blends tender beef with vibrant vegetables. The addition of potatoes and squash adds a creamy, starchy contrast to the rich broth, while Baguio beans and bell peppers bring a fresh crunch and burst of color.
I once experimented with adding just squash, thinking it would be enough. My cousin, Grace, who visited from Quezon, quickly reminded me that the beans are essential. “They lighten the dish,” she said, “giving it texture and balance.” And she was right—each vegetable plays a role, making every spoonful a delightful medley of flavors and textures.
Why Ginataang Baka Feels Like Home
Every family has a dish that brings everyone together, and for us, it’s ginataang baka. It’s not just the creamy broth or the tender meat—it’s the memories it evokes. From rainy afternoons huddled around a warm pot of stew to festive gatherings where laughter filled the air, this dish symbolizes togetherness.
As you prepare your own version, take a moment to appreciate the rich history behind it. Imagine the generations before us who perfected the art of cooking with gata, turning simple ingredients into a comforting meal. Whether you’re new to Filipino cuisine or revisiting a childhood favorite, it offers a taste of home in every bite.
Bringing It All Together
Cooking ginataang baka isn’t just about following a recipe; it’s about embracing the process and the memories tied to it. From selecting the freshest beef to carefully extracting the coconut milk, every step matters. As you savor this creamy, flavorful beef stew, know that you’re tasting more than just a dish—you’re experiencing a piece of Filipino heritage, rich with history and love.
How to Cook Ginataang Baka (Beef Stew in Coconut Milk)
Ingredients
- 1 kilo beef brisket cut into cubes
- 1 pc bell pepper cut into squares
- 1 cup squash cut into cubes
- 1 pc onion sliced
- 1 pc medium size potato cut into cubes
- 3 pcs bird's eye chili or siling labuyo
- 1 thumb size ginger slice into strips
- 3 pcs bay leaves
- 5 cloves garlic minced
- 3/4 cup Baguio beans sliced 1 inch long
- 1 cup coconut milk
- 1 Tbsp. patis or fish sauce
- 1 tsp. ground pepper
- 1 to 2 Tbsp. cooking oil
- water for boiling
Instructions
How to cook Ginataang Baka (Beef Stew in Coconut Milk):
- In a medium size pot, put beef and add water about 3/4 of the height of the pot.
- Bring to a boil and reduce heat to medium fire for about an hour or until the meat is tender.
- Remove the scum while cooking the meat.
- In a wok or carajay, heat cooking oil and add garlic, onion, ginger and chili peppers.
- Saute the all the spices until the onions are tender and transparent. Then add the boiled beef with 1 1/2 cup of broth.
- Then add the fish sauce, ground pepper, potato, squash and bay leaves. Mix the ingredients while cooking then add the coconut milk.
- Cover and simmer in a medium-low fire for about 4 minutes. Then add the Baguio beans and simmer again for 4 to 5 minutes.
- Add the bell pepper and mix. Cover and turn off heat and let the beef stew stay for about a minute then serve.
Notes
Cooking Tips:
Choose the Right Cut of Beef for Maximum Tenderness
Opt for beef brisket or short ribs when making ginataang baka as their marbling ensures a tender, juicy result after slow cooking. The fat content melts into the stew, enhancing the broth’s rich and creamy texture. If you prefer leaner cuts, extend the cooking time to avoid tough, chewy meat.Use Fresh Coconut Milk for Authentic Flavor
Freshly extracted coconut milk provides a richer, creamier taste compared to canned or powdered versions. Grating mature coconuts and squeezing out the gata enhances the dish’s natural sweetness and depth. If fresh coconuts aren’t available, choose high-quality canned coconut milk and adjust your seasoning for balance.Sauté Aromatics Slowly to Build Depth of Flavor
Take your time when sautéing garlic, onions, ginger, and chili peppers to release their full flavors. Cooking over medium heat until the onions are soft and translucent ensures a fragrant, flavorful base. Rushing this step can result in burnt aromatics, which may overpower the delicate coconut milk flavor.
just tried this recipe today, kuya. i’m not sure if its supposed to be watery? mine turned out more like soup than a stew. i’m used to ginataan that has more thickness i guess?
Hi Albe, that is what is suppose to happen when you follow this recipe. But if you want it thicker, you can use coconut cream instead and add the coconut cream after you add the Baguio beans and don’t mix. Also reduce the broth before adding the coconut cream.