Part of Trying out Kulinarya Series.
Adobong Baboy is popular but Adobong Baka? I don’t think I’ve tried it so when I saw it as I browse through the Kulinarya book, I said to myself that I had to try it. So I did!
The Beef Short Ribs is definitely a good choice to be the main protein for this dish. But boy, it’s so freakin’ oily. I really enjoyed eating the Adobong Baka but I always have this icky feeling that I’m eating super unhealthy. So best to remove the oil after you put the meat to the fridge so when you reheat it, it’ll be perfect.
- 8 Cloves garlic chopped
- 1/2 Tbsp black peppercorns cracked
- 3/4 Cup cane vinegar
- 2 Tbsp soy sauce
- 2 Pieces bay leaves
- 1 Kilo beef short ribs cut into 1.5-inch cubes
- 2 Tbsp vegetable oil
- 3 Cups water
- 1 Tsp salt
In a mixing bowl, combine garlic, black peppercorns, vinegar, soy sauce and bay leaves.
Add the beef short ribs to the mixing bowl, marinade for 1 hour.
In a big wok or a pot, cook the marinated beef short ribs together with its marinade. Cook until brown in color.
Add water and bring to a boil. Then reduce to a simmer. Cook for 1.5 hours or until the beef short ribs is tender.
If you want to reduce the sauce, then remove the beef from the sauce to set aside. Then you can reduce the liquid to your liking. Once done, bring back the beef short ribs.
Add salt and get ready to serve with rice!
Inspired by Kulinarya Book.