How to Make Filipino Beef (or Chicken or Pork) Adobo

Adobo, a braise based on vinegar and soy sauce, is considered to be the national dish of the Philippines. It usually contains chicken or pork, but I like to cook it with beef short ribs.

Here’s a video illustrating how easy it is to make, with a printed recipe below the video. (Note: some don’t consider the use of coconut milk traditional, but it gives the dish a nice velvety texture.)

BEEF SHORT RIBS ADOBO

Yield: 4 servings

3-4 lbs. Beef short ribs
2 Tbs. Extra virgin olive oil
1 cup Chicken stock
1 cup Coconut milk
1 cup Apple cider vinegar
½ cup Soy sauce
1 head Garlic, cloves separated and peeled
2 Bay leaves
3 Small, spicy chilies (i.e. Thai)
To taste Kosher or sea salt and fresh ground pepper

1. Heat oil in a large, heavy pot or Dutch oven over medium-high heat. Working in batches to avoid crowding pot (if necessary), brown short ribs on all sides. (Make sure to dry and season ribs with salt and pepper right before browning.)
2. Add the chicken stock, coconut milk, apple cider vinegar, soy sauce, garlic, bay leaves and chilies. Bring to a boil and then reduce to a simmer until the ribs are tender (about 1 ½ hours).
3. Transfer ribs to a plate. Increase heat and reduce sauce to thicker consistency. Season to taste with salt and pepper. Discard bay leaves and chilies. Pour sauce over ribs and serve.