Tired of the usual adobo? Here's one way to take the Pinoy signature dish a notch higher. Add coconut cream to tender, fall-off-the-bone beef ribs adobo to make it richer and creamier. And for a delicious contrast, serve atchara or ensaladang mangga on the side.
Prep Time 20 minutes Cooking Time 2 hours 30 minutes Serves 4
Here's what you'll need:
1 1/2 tablespoons coconut or vegetable oil 1 kilo beef short ribs, sliced into 2-inch pieces and trimmed of fat 2 cups water 1 head garlic, peeled and smashed 1/3 cup soy sauce 1/3 cup vinegar, (we used sukang paombong) 1 tablespoon worcestershire sauce 12 pieces black peppercorns 3 pieces star anise, (optional) 2 pieces bay leaves 1 cup coconut cream salt, to taste cilantro (wansoy), for topping (optional) fried shallots, for topping (optional) steamed rice, to serve
1 Heat oil in a wok or frying pan. Sear beef ribs in batches.
2 Place all beef pieces back into the pan. Add remaining ingredients except coconut cream and salt.
3 Bring to a boil then reduce heat to simmer. Cook, covered, for 11/2 to 2 hours or until beef is fork-tender. Remove excess fat that rises to the top.
4 Add coconut cream and simmer for 20 minutes. Adjust seasoning, adding salt if necessary. Remove star anise and bay leaves.
5 Top with cilantro and fried shallots or garlic, and serve hot with steamed rice.