Ginataang Kalabaw– a rich creamy stew of carabeef (carabao meat) cooked in coconut milk.
Carabeef may be less commonly cooked compared to beef but it’s definitely more packed with flavor. So if you can get access to it, give it a try every once in a while.
One of the best dishes you can cook with carabeef is the Ginataang Kalabaw, a popular ginataan dish in the southern regions of Luzon.
In this recipe article, you’ll learn a great deal about this dish including cooking tips to make sure you succeed in having this at home.
What is Ginataang Kalabaw?
To get to know more about Ginataang Kalabaw (Carabeef in Coconut Milk), let’s discuss what kalabaw and what ginataan is.
Kalabaw or carabao is a symbolic animal amongst Filipinos. It is mainly a beast of burden, commonly used in farming and transportation.
It is also farmed for its milk, but not so much for its meat. This is why you can’t easily find this type of meat and is much more common in the rural than urban areas.
The carabao meat is called carabeef. It is much tastier than cattle beef and some research shows it is a much healthier meat. It claims to have lower calories, fat, and cholesterol compared to its more common counterpart.
Read: https://affleap.com/is-carabao-meat-much-better-than-cows-meat/
Ginataan is a popular cooking method in the country. Several types of meat and vegetables can be cooked in coconut milk. To learn more about coconut milk, see this article: Gata vs Kakang Gata
Dishes cooked in coconut milk usually give off a rich creamy flavor and oftentimes spiced with local chilis.
Ingredients You’ll Need
Carabeef
Carabeef is not a very popular meat and you’ll find these in select areas especially in South Luzon. You can also try finding this in specialty meat stores. If you can’t find one, you can replace it with equal amounts of beef meat.
Coconut milk
For this dish, make sure you pick good quality thick coconut milk. This is locally known as the “unang piga”.
Chilis
For me, spiciness is an important factor when it comes to ginataan dishes. But the spiciness level is really up to you.
For this recipe, you may opt to slice all the chilis, or slice a few, or don’t slice at all, depending on how spicy you want your dish.
Aside from these, we will also be using other regular pantry ingredients like onion, garlic, papaya, sugar, vinegar, salt, and black pepper. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Cooking Pan (Kawali)- Ginataang kalabaw is a one-pan dish and you will be needing a cooking pan to cook the entire dish.
In need of kitchen tools and equipment? Read this before you buy:
How to Cook Ginataang Kalabaw
To cook Ginataang Kalabaw, it will require three major steps. First is the sauteing part, second is the tenderizing part, and last is the flavoring part.
For our sauteing part, we would do something unique. Since we are cooking with coconut milk, we will be cooking some part of the milk to produce oil and latik. We would then saute the aromatics alongside the oil and latik.
For the tenderizing part, we will basically boil or simmer our meat to get the softness or tenderness we want. Since carabeef is one of the tougher meats, this will require a longer cooking time.
Lastly the flavoring part is where we add the flavor enhancers, this includes the seasonings and the coconut milk itself.
Cooking Tips
- Tenderizing the carabeef may take a long cooking time and you may opt to use a pressure cooker beforehand to speed up the process.
- When cooking with coconut milk, remember to cook in low heat and avoid covering the pan. This will prevent the coconut milk from curdling.
How to Serve Ginataang Kalabaw
Ginataang Kalabaw is best served with hot warm white rice and an ice cold drink like soda or juice. It is a heavy viand in itself so there is no need for another complimentary dish for your meal.
How to Store and Reheat Ginataang Kalabaw
Ginataang Kalabaw, like any other ginataan dish, has a short shelf life. It’s best if you consume it before 3 days if you store it properly in the refrigerator.
To reheat, you can use a microwave oven or over a stovetop. Take note that when reheating it, you may have to add a little coconut milk or water to improve the consistency.
Other Unique Meat Recipes
- Easy Dinakdakan Recipe
- Kinunot Na Pagi (Flaked Stingray in Coconut Cream) Recipe
- Authentic Bopis Recipe
For a quick reference about this recipe, see the recipe table below:
Ginataang Kalabaw (Carabeef in Coconut Milk) Recipe
Equipment
- Cooking Pan
Ingredients
- 1 kg (2.2 lbs) carabeef (carabao meat), cut into serving pieces
- 500 ml (17 fl oz) coconut milk
- 2 cups beef broth, or hot water, for simmering
- ½ pc large-sized green papaya, sliced into strips
- 6 cloves garlic, crushed
- 1 pc large-sized onion, chopped
- 3 tbsp white vinegar
- 2 tsp white sugar
- 5 pcs green chilies (siling haba), sliced (or kept whole)
- 2 pcs red chilies (siling labuyo), sliced (or kept whole)
- 1 tsp ground black pepper
- Salt, to taste
Instructions
- Take ¼ part of the coconut milk and pour into a cooking pan.
- Apply low heat and cook and stir until the coconut milk starts to curdle (forms latik) and releases oil.
- Add-in the garlic and onion and cook until the onion becomes soft and aromatic.
- Add-in the carabeef and cook until it releases liquid.
- Continue to simmer in medium heat until the liquid partially reduces.
- Pour-in the beef broth (or water), just enough to cover the meat.
- Apply low heat and continue to simmer until the meat becomes tender (you may add more broth as needed).
- Once meat is tender, add-in the green papaya and continue to cook until cooked through.
- Add-in the sugar, vinegar, green chilis, then season with salt and pepper.
- Pour-in the remaining coconut milk and simmer in low heat until the liquid is reduced and thickened.
- Taste and add salt and pepper if needed. You may also remove excess oil at the top.
- Remove from heat and transfer to a serving plate. Enjoy!
Notes
Nutrition
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