Authentic Tarlac-Style Bagis (Spicy Citrus Beef)
Bagis is a vibrant Kapampangan dish from Tarlac province where ground beef is simmered in calamansi juice with chili peppers, creating a harmonious blend of citrus brightness and spicy heat. This rustic comfort food traditionally used carabao meat but has evolved to use more accessible beef while maintaining its signature tangy-spicy flavor profile that makes it a standout among Filipino cuisine. The dish is characterized by its relatively dry consistency and intensely flavored meat that clings perfectly to steamed rice, making it a beloved example of how Filipino cooking transforms simple ingredients into something extraordinary through the clever use of indigenous citrus and chilies.
Equipment
- Large skillet or kawali (Filipino wok) for even heat distribution
- Sharp knife for mincing garlic and chopping ingredients
- Wooden spoon or spatula for breaking up meat
- Citrus juicer for extracting calamansi juice
- Measuring cups and spoons
- Cutting board
Ingredients
- 1 pound ground beef giniling na baka
- 1 tablespoon cooking oil
- 1 medium onion finely chopped (sibuyas)
- 4 cloves garlic minced (bawang)
- 5 Thai chili peppers siling labuyo, chopped
- ½ cup calamansi juice katas ng kalamansi
- 1 tablespoon fish sauce patis
- 1 cup water tubig
- Salt to taste asin
Instructions
- Start by heating your pan over medium heat. Add oil and wait until it's hot - about 1 minute.
- Chop your onion and mince your garlic. When the oil is hot, put the onions in first. Cook them until they start looking clear and soft - this takes about 2-3 minutes. Add the minced garlic and cook for just 30 seconds until you can smell it.
- Put your ground beef in the pan. Break it up into small pieces with your spoon. Let it cook until it turns brown - this will take about 5-7 minutes. Pour in the fish sauce and stir everything together for 2 more minutes.
- Pour in your water and wait for it to start bubbling. Once it's bubbling, turn your heat to low, put the lid on, and let it cook slowly for 15-20 minutes. You'll know it's ready when most of the water is gone and the meat is tender.
- Now comes the fun part - add your calamansi juice and chopped chilies. Mix everything well. Let it cook without the lid for 3-5 minutes. Most of the liquid should evaporate, but you want the meat to still be moist. Taste it and add salt if you need to.
- Your Bagis is ready when the meat is tender and most of the liquid is gone. Serve it right away while it's hot, best with steaming white rice.
- Note: If it's your first time making this, start with fewer chilies - you can always add more, but you can't take them out once they're in!
Tips from Lola's Kitchen
- Toast garlic slightly before adding onions for deeper flavor
- Use coarsely ground beef for better texture
- Let meat brown properly before adding liquids
- Reserve some fresh chilies for garnish
- Patience brings the best flavors
Nutrition
Calories: 344kcalCarbohydrates: 6gProtein: 20gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 81mgSodium: 435mgPotassium: 344mgFiber: 1gSugar: 0.4gVitamin A: 45IUVitamin C: 10mgCalcium: 30mgIron: 2mg
Tried this recipe?Let us know how it was!