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Beef Adobo
Created by: Howcan Team
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 1 cup soy sauce
- 1/2 cup white vinegar
- 1 head garlic, minced
- 1 onion, sliced
- 3 bay leaves
- 1 teaspoon whole peppercorns
- 1 tablespoon brown sugar
- 1 cup water
- 3 tablespoons cooking oil
Instructions
- In a large bowl, combine the beef cubes, soy sauce, vinegar, garlic, onion, bay leaves, peppercorns, and brown sugar. Marinate for at least 30 minutes, or overnight for best results.
- In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Remove the beef from the marinade, reserving the marinade, and sear the beef cubes until browned on all sides.
- Pour the reserved marinade and water into the pot with the beef. Bring to a boil, then reduce heat to low and simmer, covered, for 1 to 1.5 hours or until the beef is tender.
- Once the beef is tender, uncover the pot and continue to simmer until the sauce thickens to your desired consistency.
- Serve the beef adobo hot over steamed rice, and enjoy!
Beef Adobo is a classic Filipino dish with a rich history dating back to the Spanish colonial era. The dish features tender chunks of beef marinated and simmered in a flavorful blend of soy sauce, vinegar, garlic, and spices. This cooking method was originally used as a way to preserve meat in the tropical climate of the Philippines. Today, Beef Adobo is a beloved staple in Filipino cuisine, known for its savory, tangy, and slightly sweet flavor profile. Chefs like Claude Tayag and Margarita Fores have elevated the dish, while restaurants in Manila and Pampanga are renowned for their exceptional Beef Adobo. The key to a perfect Beef Adobo lies in achieving the right balance of tanginess from the vinegar and richness from the soy sauce. Some variations include adding coconut milk for a creamier texture or using different cuts of beef for a unique twist. For the best Beef Adobo experience, head to the Philippines and savor this iconic dish in its place of origin.
105 min
6
380 calories
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