Adobo de ternera

Ingredientes

• 1 kg beef blade (or stewing beef like chuck)
• 300 g water (or beef stock)
• 70 g coconut sap vinegar (red wine or apple cider also works)
• 150 g soy sauce (gluten free for allergies)
• 40 g brown sugar
• 30 g garlic (chopped )
• 2 g bay leaf
• 2 g black peppercorns
• 5 g cornstarch
• 10 g water

Preparación

1. 1

   marinate: First, let's make the marinade and cut our beef into chunks. You could easily use beef short rib or beef cheeks.

2. 2

   Mix the beef and the marinade together and let it sit in the fridge overnight or for about 8 hours.

3. 3

   The next morning, remove the beef from the marinade.

4. 4

   sear meat: Next, we will pat the beef dry with a kitchen cloth and sear it in a heavy-bottomed cast-iron skillet. Make sure it's dry otherwise it won't sear.

5. 5

   When the meat is seared, you add the marinade straight to the pan and let it come to a boil.

6. 6

   The sauce will come to the boil and look split. Don't worry. This is just albumin from the meat juices, and it coagulates on the surface. Just strain it through a sieve and put the meat and the strained liquid in an oven-safe dish.

7. 7

   Wrap up with tin foil or close with a lid. Place in the oven at 150 °C or 300 °F for 3 hours or until the beef is soft and tender.

8. 8

   slow cook: We are braising this adobo. Until it's rich, soft and succulent. Once you have checked it and you think it's done. Your dish is technically ready.

9. 9

   To thicken the adobo sauce. Pour the sauce into a small pot. Next, mix a bit of cornstarch with water to make a slurry.

10. 10

    Bring the sauce to the boil and add the slurry while whisking. The sauce will thicken up slightly but should not be overly thick.

11. 11

    serve: When done, add back the beef and serve with your side of choice.