📝 About This Recipe
While chicken and pork are the traditional stars, Beef Adobo is the luxurious, hearty cousin that transforms humble ingredients into a rich, melt-in-your-mouth masterpiece. This Filipino classic balances the sharp tang of cane vinegar with the deep saltiness of soy sauce, elevated by plenty of toasted garlic and black peppercorns. It is a soul-warming stew that tastes even better the next day as the flavors continue to marry and intensify.
🥗 Ingredients
The Meat
- 2 pounds Beef Chuck Roast (cut into 2-inch cubes, excess fat trimmed)
Aromatics and Spices
- 10-12 cloves Garlic (smashed and peeled)
- 1 tablespoon Whole Black Peppercorns (slightly crushed to release oils)
- 4-5 pieces Dried Bay Leaves
- 1 inch Fresh Ginger (sliced into thin coins)
The Braising Liquid
- 1/2 cup Soy Sauce (Filipino brand like Silver Swan is preferred for authenticity)
- 1/3 cup Filipino Cane Vinegar (substitute with Apple Cider Vinegar if unavailable)
- 2 cups Beef Broth (low sodium)
- 1 tablespoon Brown Sugar (to balance the acidity)
Searing and Garnish
- 2 tablespoons Canola Oil
- 2 stalks Green Onions (thinly sliced for garnish)
- 1 tablespoon Fried Garlic Bits (optional, for crunch)
👨🍳 Instructions
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1
Pat the beef cubes completely dry with paper towels; this is crucial for achieving a deep, flavorful sear.
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2
Heat the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
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3
Sear the beef in batches, making sure not to crowd the pan, until deeply browned on all sides (about 3-4 minutes per side). Remove beef and set aside.
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4
In the same pot, reduce heat to medium. Add the smashed garlic and ginger coins, sautéing for 1-2 minutes until fragrant and the garlic is golden.
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5
Add the whole peppercorns and bay leaves, stirring for 30 seconds to wake up the spices.
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6
Return the seared beef and any accumulated juices to the pot. Stir to coat the meat in the aromatics.
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7
Pour in the soy sauce, beef broth, and brown sugar. Bring the mixture to a gentle boil.
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8
Once boiling, pour in the vinegar. Crucial tip: Do not stir the pot for at least 3 minutes after adding the vinegar to allow the 'raw' acidic bite to cook off.
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9
Lower the heat to a simmer, cover the pot tightly, and let it braise for 75-90 minutes, or until the beef is fork-tender.
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10
Once the beef is tender, remove the lid. Increase the heat to medium-high to reduce the sauce.
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11
Simmer uncovered for another 10-15 minutes, stirring occasionally, until the sauce has thickened into a glossy, dark glaze that coats the meat.
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12
Taste the sauce; if it's too salty, add a pinch more sugar. If too tart, let it reduce further.
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13
Discard the bay leaves and ginger slices before serving.
💡 Chef's Tips
Use a cut with good marbling like chuck roast or short ribs; lean cuts will become tough during the long braise. Resist the urge to stir immediately after adding the vinegar; this is a traditional Filipino secret to ensure a smooth, balanced sauce. If you prefer a 'dry' adobo, continue reducing the sauce until the oil separates and the beef begins to fry in its own fat. For the best flavor, make this a day in advance; the acidity of the vinegar tenderizes the beef further and the flavors deepen significantly overnight.
🍽️ Serving Suggestions
Serve over a generous mound of steamed white jasmine rice to soak up the savory sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a refreshing, crunchy contrast to the rich beef. Add a soft-boiled or fried egg on top for a truly decadent Filipino breakfast experience. A cold, crisp lager or a glass of calamansi juice helps cut through the richness of the braise.