Beef Adobo – Beef adobo is one of the different variations of the classic Filipino dish, adobo. What is adobo? Adobo is a type of Filipino dish that refers to involves meat, seafood, or vegetables cooked in a marinade. Said marinade consists of a mixture that includes vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The chosen meat/vegetable is then browned in oil, and simmered in the marinade. Some of the most popular mains used for this dish are chicken and pork.
Just like there is a variety in the mains for this dish, there is a variety for the marinade. One thing that varies with the marinade is the proportion of ingredients like soy sauce, bay leaves, garlic, or black pepper. Depending on the proportions, you can end up with a dry or thick sauce. You can also try different additions to the marinade like red bell pepper, olive oil, onions, brown sugar, and more. There are plenty of ways to make adobo, and among them, is this Beef Adobo Recipe:
- 500 grams beef cut into thin slices
- 1/2 cup soy sauce
- 1/3 cup vinegar
- 3 cloves garlic chopped
- 1 tsp peppercorns
- 3 pieces bay leaves Laurel
- 2 tbsp brown sugar
- 1/2 cup water
- 1 pinch salt season to taste
- 1 pinch pepper season to taste
- In a pot, combine beef, garlic, bay leaves, peppercorns brown sugar, and soy sauce.
- Marinate the meat for an hour or overnight in the fridge.
- Pour water into the pot then simmer the mixture on low heat for 40 minutes or until the beef is tender.
- Pour vinegar and let it simmer for another 5 minutes then season with salt and sugar according to taste.
- Cook the mixture until the sauce is almost absorbed and starts to render oil.
- Transfer the meat and sauce to a serving plate then serve with rice.
What Else to Know About a Beef Adobo Recipe
Beef adobo is one of many variations of the adobo dish. When making an adobo featuring protein, it is best to use meat that’s not too lean. If you use lean meat, you risk the chance of getting a dry dish. When making beef adobo, using marbled grain-fed beef works the best. Depending on the cut though, you need to watch out for cooking times. Slow and long cooking is key for making a good adobo.
It also helps to taste test the balance of seasonings and try out things like an addition of acidity for extra flavor. If you want to enjoy some sides with the dish, a few options include steamed broccoli or spinach and bok choy. There are plenty of options that come with making an adobo and different ways to play around with a recipe to fit your tastes.