Adobong baka is a variation of the original pork or chicken adobo just in case you can’t eat pork or chicken meat. You can also cook any part or the beef but be sure the meat is tender before serving. You can adjust the cooking time depending on the kind of beef or what part of the beef you are cooking.
There is a slight difference in cooking this beef adobo compared to cooking pork or chicken adobo where you only need to mix all the ingredients in the pot and let it boil until cooked. The method for this beef adobo is marinating and browning the meat first before mixing all the ingredients on the pot (in short, this method is braising). I think that method is also done in some recipes cooking pork or chicken.
- 1 kilo beef (cut into 2" cubes)
- ½ cup vinegar
- ½ cup soy sauce
- 1 clove garlic, minced
- ¼ tsp. salt
- 1 Tbsp. sugar
- ½ tsp. ground pepper
- 1 bay leaf
- 10 peppercorns
- ⅓ cup of cooking oil
- Combine all ingredients in a saucepan and marinate for 30 minutes.
- Simmer and cover tightly for an hour or until meat is tender.
- Drain and set aside. Heat cooking oil in a skillet and brown meat on all sides.
- Transfer to a serving dish. Pour off all remaining oil from skillet.
- Put sauce and cook for a few minutes more. Pour sauce over meat, and serve.
- Garnish with tomatoes and parsley. Serve hot. Good for 6 persons.