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
Make it!
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.
This story originally appeared on Yummy.ph.
* Minor edits have been made by the Smartparenting.com.ph editors.
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