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From Kulinarya: A Guidebook to Philippine Cuisine Expanded Second Edition, 2013.
1 kilogram beef short ribs, boneless or bone-in
6 cloves (30 g) garlic
1/2 tablespoon (5 g) black peppercorns
3/4 cup (180 ml) vinegar (cane, palm or white)
2 tablespoons (30 ml) soy sauce
2 bay leaves
1/4 cup (60 ml) oil
3 cups (720 ml) water
1 teaspoon (5 g) salt
1. Have butcher cut the beef short ribs into 3.8-cm or 1 1/2-inch cubes.
2. Crush, peel, and mince the garlic. Crack the black peppercorns. Combine these in a mixing bowl with the vinegar, soy sauce, and bay leaves.
3. Add the beef short ribs to the marinade and let sit for at least 1 hour.
4. In a mixing bowl, combine the peeled garlic and cracked peppercorns with the vinegar, soy sauce, and bay leaves.
5. Add beef short ribs and marinate for at least 1 hour.
1. In a deep heated pot, brown the beef in oil in two batches over high heat. Add the remaining marinade.
2. Add the water to the pot. Bring to a boil and immediately reduce to a simmer, 82° C or 180° F, and cook for 1 1/2 hours or until the meat is fork tender.
3. Remove the meat pieces and reduce the liquid if necessary.
4. Return the meat and adjust seasoning with salt according to taste.
Just before serving: Reheat the adobo and serve hot.
Short ribs work well because beef cuts with some fat result in moist and flavorful stews. Brisket and the neck (batok) are also alternative meat choices.
Do not add salt until after the cooking process is complete so the sauce does not become too salty when reduced.