Soups & Stews
This beef bicol express recipe brings the rich, smoky flavors of Filipino comfort food to your kitchen with tender beef, shrimp, and silky eggs all braised in a deep, caramelized sauce. 🌟 The dish starts with beef and pork simmered until fork-tender, then layered with vegetables and topped with poached eggs that melt into the broth.
What makes this recipe special is the balance of textures—crispy eggplant, creamy potatoes, and tender cabbage—all harmonizing in a sauce that gets richer with every bite.
The traditional method requires patience, but the reward is a dish that tastes like home. You'll begin by browning the meat for deep flavor, then slow-cooking it until it falls apart easily.
The vegetables are added later to preserve their texture, while the eggs are poached directly in the hot broth for that signature silky finish. This is the kind of recipe that improves with time, as the flavors meld and deepen during the long simmer.
What you'll end up with is a hearty, aromatic stew that's perfect for family gatherings or cozy weeknight dinners. The sauce is thick, glossy, and packed with umami from soy sauce, vinegar, and a touch of sugar, while the shrimp adds a delicate sweetness.
Each spoonful delivers layers of flavor—savory, slightly tangy, and just sweet enough to satisfy. The dish is traditionally served with steamed rice, which soaks up every last drop of that rich broth.
Whether you're cooking in a Dutch oven, Instant Pot, or slow cooker, this recipe delivers restaurant-quality results with minimal effort. The key is letting it simmer low and slow, allowing the ingredients to transform into something truly special. Here's how to make it!
Ingredients for beef bicol express
Sixteen ingredients for a dish that tastes like home-cooked Filipino comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck Roast 🥩 | 2 lb | Cut into 1.5-inch cubes |
| Pork Shoulder 🐖 | 1 ½ lb | Cut into 1.5-inch cubes |
| Shrimp (Large, Peeled) 🦐 | 1 lb | Tails on for presentation |
| Large Eggs 🥚 | 6 whole | Fresh for poaching |
| Green Eggplant 🍆 | 1 lb | Cut into 1-inch chunks |
| Russet Potatoes 🥔 | 1 ½ lb | Cut into 1-inch chunks |
| Green Cabbage 🥬 | ½ lb | Shredded, outer leaves removed |
| Onions (Yellow) 🧅 | 2 whole | Sliced into wedges |
| Garlic Cloves 🧄 | 8 cloves | Minced for depth |
| Coconut Milk 🥥 | 13 ½ oz | Full-fat canned variety |
| Soy Sauce 🍶 | ½ cup | Dark soy preferred |
| Cane Vinegar 🍶 | ¼ cup | White or cane |
| Brown Sugar 🍚 | ¼ cup | Packed tightly |
| Bay Leaves 🌿 | 2 whole | Dried, standard size |
| Black Peppercorns 🌶️ | 1 tsp | Crushed lightly |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Olive Oil 🫒 | ¼ cup | For searing meat |
The meat is non-negotiable here. Beef chuck and pork shoulder are traditional—they break down beautifully during the long simmer. Most grocery stores carry pre-cut chuck, but if you're buying a whole roast, ask your butcher to cube it for you. Costco or Trader Joe's are great for bulk meat purchases, but check the sell-by date. For shrimp, look for 16/20 count—they're plump and sweet. The eggplant and potatoes should be firm with no soft spots, while the cabbage should be crisp with vibrant green leaves. Garlic? Freshly minced makes all the difference—pre-minced garlic lacks flavor.
No coconut milk? Substitute with 1 cup heavy cream plus 1 cup water, though the texture won't be identical. Short on soy sauce? Dark soy sauce is essential for color, but you can use regular soy sauce plus a pinch of molasses for depth. Vinegar? White vinegar or apple cider vinegar work in a pinch, but cane vinegar adds that authentic tang. The brown sugar can be swapped for white sugar, though it won't caramelize as beautifully. For the bay leaves, if you only have ground bay, use half a teaspoon—it's more concentrated. Eggplant too bitter? Soak the chunks in salted water for 10 minutes to remove bitterness, then rinse well.
This dish tastes even better the next day, so make extra. Store in an airtight container in the fridge for up to 4 days, or freeze for 3 months—the sauce keeps beautifully. The shrimp and eggs are best added fresh when reheating, so portion them separately. For meal prep, cook the meat and sauce ahead, then add the shrimp and eggs just before serving. The rice? Cook a big batch while the dish simmers—it'll be ready at the same time. Leftovers reheat wonderfully on the stove over medium heat, stirring in a splash of water to loosen the sauce.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots. Toss everything—beef, pork, shrimp, eggplant—onto a sheet pan, drizzle with soy-vinegar sauce, and let the oven do the work. No chopping, no stirring, just set and forget until it’s golden and smoky.
- Savory Symphony: That balance of salty-sweet from the shrimp and beef, the creamy eggs, and the earthy eggplant? It’s the kind of harmony that makes my family pause mid-bite. Honestly, the first time I made it, my husband asked for seconds before I even sat down.
- Leftovers That Shine: This dish actually improves the next day. Cold slices of beef and pork in rice? Still rich and tender. Scramble leftover eggs with the eggplant for a quick breakfast. I’ve fed my kids this for lunch three days in a row—no complaints, just empty plates.
- Budget-Friendly Feast: You’re getting protein power from chuck roast and pork shoulder, plus shrimp that feels fancy without the price tag. Eggplant stretches the meal further, and eggs add that creamy finish. Between us, I’ve made this for $12 and fed six people—no takeout in sight.
Step-by-step instructions for beef bicol express
Here's how to create this rich, slow-braised Filipino masterpiece with tender beef, silky shrimp, and perfectly poached eggs.
🔥 Step 1: Sear the Meat for Deep Flavor
Heat a large Dutch oven over medium-high heat until hot. Add the 0.25 cup olive oil and swirl to coat the bottom. Working in batches, add the 2 lb beef chuck roast and 1.5 lb pork shoulder (both cut into 1.5-inch cubes) and sear for 3-4 minutes per side until deeply browned. You want that caramelized crust—it's the flavor foundation.
As you sear, resist the urge to crowd the pan. Work in batches if needed to avoid steaming instead of browning. Once all meat is browned, transfer it to a plate and set aside. You'll notice the meat releases easily when properly seared—this is your cue it's ready for the braising liquid.
🍳 Step 2: Build the Braising Base
In the same Dutch oven, reduce heat to medium and add the 2 whole onions (yellow, sliced into wedges) and 8 cloves garlic (minced). Cook for 3-4 minutes until softened and fragrant. Add the 1 lb green eggplant (cut into 1-inch chunks) and 1.5 lb russet potatoes (cut into 1-inch chunks), stirring to combine.
Pour in the 13.5 oz coconut milk, 0.5 cup soy sauce, 0.25 cup cane vinegar, and 0.25 cup brown sugar (packed). Stir well to dissolve the sugar completely. Add the 2 whole bay leaves and 1 tsp crushed black peppercorns, then return the seared meat to the pot. Bring to a gentle simmer.
🥘 Step 3: Slow-Braise Until Tender
Cover the Dutch oven and transfer to a preheated 325°F oven. Braise for 2.5-3 hours until the beef and pork are fork-tender. You'll know it's ready when the meat pulls apart easily and the vegetables are soft but still hold their shape. Stir occasionally during cooking to distribute the flavors evenly.
Here's where patience pays off—the longer the braise, the deeper the flavors develop. If the liquid reduces too much before the meat is tender, add ½ cup water to maintain the right consistency. The sauce should coat the back of a spoon but still allow the meat to sit comfortably in the liquid.
🍳 Step 4: Add Vegetables and Shrimp
Remove the Dutch oven from the oven and stir in the 0.5 lb shredded green cabbage and 1 lb shrimp (large, peeled with tails on). Return to the oven and cook uncovered for an additional 15-20 minutes until the shrimp turn opaque and the cabbage wilts slightly. The shrimp should cook through completely in this time—overcooking will make them rubbery.
Season with the remaining 1.5 tsp salt and adjust the seasoning if needed. Taste the sauce and add more soy sauce or vinegar if it needs more depth of flavor. The shrimp should be just cooked through—you'll finish them with the eggs in the next step.
🍳 Step 5: Poach the Eggs and Finish
Bring a separate pot of water to a gentle simmer and prepare an ice bath. Crack the 6 whole large eggs into small bowls. Using a slotted spoon, carefully lower each egg into the simmering water. Poach for 3-4 minutes for runny yolks or 5-6 minutes for firmer yolks. Remove with a slotted spoon and transfer to the ice bath to stop cooking immediately.
To serve, ladle the beef bicol express into bowls, arranging the beef, pork, shrimp, and vegetables attractively. Top each serving with a perfectly poached egg. The silky egg yolk should blend beautifully with the rich coconut milk sauce, creating that signature Bicol Express experience. Serve immediately with steamed rice to soak up every delicious bite.
Pro Tips For Making Beef Bicol Express
- Sear the Beef First: Don’t skip browning the beef chuck roast—cut it into thick chunks and sear them in batches over high heat until deeply caramelized. I learned this the hard way: skipping this step means a bland, gray stew instead of rich, layered flavor that ties the whole dish together.
- Trim Eggplant Aggressively: Green eggplant has a bitter skin and spongy texture—peel it like an apple and slice it thin (¼-inch max). My grandmother swore by this, and she was right: thick slices turn mushy, while thin ones absorb the sauce perfectly without falling apart.
- Don’t Overcrowd the Pot: When simmering the beef and pork, add ingredients in stages—don’t dump everything in at once. I used to rush this and ended up with a watery, half-cooked mess. Start with the beef and pork, then add shrimp and eggplant later so they cook through without turning to mush.
- Poach Eggs in the Sauce: Instead of boiling eggs separately, crack them into the simmering stew near the end (about 5 minutes before serving). The gentle heat keeps yolks creamy, and the sauce coats them like a dream—no need for extra oil or butter. (Yes, even if you’re impatient like me, wait for the last 5 minutes.)
Dietary considerations for this recipe
Gluten-Free Adaptations
This dish is naturally gluten-free, but always double-check your ingredients—especially soy sauce. Opt for tamari or certified gluten-free soy sauce like San-J Tamari to avoid hidden gluten. The coconut milk, vinegar, and spices used are also gluten-free by default. 🌱
Low-Carb Options
For a lower-carb version, reduce the potatoes to ½ lb or swap them for cauliflower cut into similar-sized chunks. The eggplant and cabbage already provide fiber-rich vegetables. Just be mindful of the brown sugar—use erythritol or monk fruit sweetener instead to keep it keto-friendly.
Vegetarian Swaps
Replace the beef and pork with extra-firm tofu or mushrooms like portobello. For texture, marinate the tofu in soy sauce, garlic, and vinegar before adding it to the braise.
Add 1 cup chickpeas for extra protein. The shrimp can be omitted or replaced with firm tofu cubes for a fully plant-based version.
Dairy-Free Notes
This recipe is already dairy-free, but if you're sensitive to coconut, substitute the coconut milk with full-fat cashew cream (blend 1 cup soaked cashews + 1 cup water).
The sauce will still be rich and creamy without dairy. Just add the cashew cream after removing the meat to avoid curdling.
Shrimp Allergies
Skip the shrimp entirely or replace them with chicken thighs (bone-in for flavor) or firm white fish like cod. Add them during the final 15 minutes of cooking to prevent overcooking. The dish will still be hearty and delicious without shrimp—just reduce the cooking time slightly for fish.
Protein Adjustments
For a leaner version, use sirloin steak instead of chuck roast and chicken thighs instead of pork. If you prefer ground meat, replace the cubed beef and pork with 1.5 lb ground beef and ½ lb ground pork, browning them thoroughly before adding the braising liquid.
The texture will differ slightly but still be flavorful.
Nutrition facts
Frequently asked questions
Why does the recipe include both beef and pork?
This combination creates the signature Bicol Express flavor profile. The beef provides deep, rich umami while the pork adds natural sweetness and fat that keeps the sauce velvety. Traditional versions often use both meats for this perfect balance—beef for heartiness and pork for tenderness. You can substitute with all beef if preferred, but the pork's fat content helps emulsify the sauce beautifully.
Can I make this in a slow cooker or Instant Pot?
For a slow cooker, brown the meat first, then combine all ingredients (except eggs and shrimp) and cook on low for 6-8 hours or high for 4-5 hours. For the Instant Pot, use the sauté function to brown the meat, then pressure cook on high for 30 minutes followed by a 10-minute natural release. Add shrimp and eggs last, as they cook quickly.
What if my sauce is too thin or too thick?
For a thicker sauce, simmer uncovered for 10-15 minutes to reduce it naturally. If it's too thick, add ½ cup water or coconut milk gradually while stirring. The ideal consistency should coat the back of a spoon but still allow the meat to sit comfortably in the liquid. For extra richness, whisk in 1 tablespoon cornstarch mixed with 2 tablespoons water if needed.
How do I prevent the eggplant from getting mushy?
Cut the eggplant into 1-inch chunks and salt them lightly before adding to the pot. This draws out excess moisture that can make them watery. Add eggplant during the last 30 minutes of cooking so they absorb flavor without overcooking. For extra crispness, sear the eggplant chunks in oil for 2 minutes before adding them to the stew.
Can I make this dish ahead of time?
Yes! The flavors actually improve overnight. Store in an airtight container in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stove, adding a splash of water if the sauce thickens. Add shrimp and poached eggs fresh when serving—never reheat cooked shrimp as they'll turn rubbery. The rice can be cooked separately and reheated alongside the stew.