Beef Adobo

Beef adobo is tender beef slow-cooked in a rich, tangy sauce made with soy sauce, vinegar, garlic, and spices. It's a flavorful, easy-to-make Filipino classic that's perfect for meal prep or serving over rice.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1marinate: First, let's make the marinade and cut our beef into chunks. You could easily use beef short rib or beef cheeks.
2. 2Mix the beef and the marinade together and let it sit in the fridge overnight or for about 8 hours.
3. 3The next morning, remove the beef from the marinade.
4. 4sear 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. 5When the meat is seared, you add the marinade straight to the pan and let it come to a boil.
6. 6The 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. 7Wrap 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. 8slow 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. 9To thicken the adobo sauce. Pour the sauce into a small pot. Next, mix a bit of cornstarch with water to make a slurry.
10. 10Bring the sauce to the boil and add the slurry while whisking. The sauce will thicken up slightly but should not be overly thick.
11. 11serve: When done, add back the beef and serve with your side of choice.