Another adobo post?
We've never adobo-ed beef before, so I was very intrigued when I saw a recipe for Adobong Baka in Kulinarya: A Guidebook to Philippine Cuisine.
So, I figure it was high time to see how red meat would fare when cooked as an adobo.
Our usual adobo suspects: cracked black peppercorns, vinegar. We tried out Sukang Iloco, a sugarcane vinegar, this time.
Garlic, of course.
I used a bottom blade roast here, which needed to be braised for a couple of hours to be tender.
But first, we browned the beef for extra flavor.
Everything into the pot: browned beef, garlic, vinegar, black peppercorns, bay leaves, soy sauce and water.
Verdict? Maybe it's just unfamiliarity talking, but I still prefer pork adobo over this.
For some reason, we found the flavor to be quite lacking. Surprising, given that we even browned the beef for this dish! And of course, how can flavors be anything but bold with adobo ingredients.
I'm still willing to give beef adobo one more chance, but perhaps I'll have JS make the adobo her way, instead of following the Kulinarya recipe.
eatingclub vancouver adobo posts:
Pork Belly, Two Ways
Adobo Kangkong (Adobo Water Spinach)
Adobo Mushroom Tart
"Chinese Adobo" Clams and Oysters
Chicken Adobo in Coconut Milk (Adobo sa Gata)
Coconut Adobo Halibut Tails (Adobo sa Gata)
Roast Chicken Adobo
Brown-braised Pig's Feet
Adobong Baka (Philippine Beef Adobo)
More eatingclub Philippine/Filipino food
Enjoyed this post? Why not subscribe to our blog? Subscribe via reader or subscribe via email. Thank you!
Adobong Baka (Braised Beef in Vinegar)
from Kulinarya: A Guidebook to Philippine Cuisine
1 kg beef short ribs
1/4 cup oil
6 cloves garlic
1/2 tablespoon black peppercorns
1/2 cup vinegar (cane, palm, or white)
2 tablespoons soy sauce
2 bay leaves
4 cups water
1 teaspoon salt
1. Have butcher cut the beef short ribs into 1 1/2-inch cubes.
2. Crush, peel and mince the garlic.
3. Crack black peppercorns.
1. In a mixing bowl, combine the peeled garlic and cracked peppercorns with the vinegar, soy sauce, and bay leaves.
2. Add beef short ribs and marinate for at least 1 hour.
3. In a deep heated pan, brown the beef in oil in two batches over high heat. Add the remaining marinade.
4. Add the water to the pan. Bring to a boil and immediately reduce to a simmer. Cook for 1 1/2 hours or until meat pieces are fork tender. Season with salt according to taste before the liquid has almost evaporated.
Just before serving, reheat the adobo and serve hot.