Filipino Beef Adobo Recipe
Filipino Beef Adobo is a savory braised dish featuring beef short ribs simmered in a balanced mixture of soy sauce and vinegar until fork-tender. This national dish of the Philippines transforms tough meat cuts into succulent morsels through slow cooking, with garlic, bay leaves, and peppercorns infusing the rich sauce. Unlike its Spanish or Mexican namesakes that use chilies and paprika, Filipino adobo relies on the distinct interplay between salty soy sauce and tangy vinegar, creating its signature flavor profile that's simultaneously bold and comforting.
Ingredients
- 3 pounds bone-in beef short ribs
- Kosher salt for seasoning
- Freshly cracked black pepper for seasoning
- 2 tablespoons avocado oil
- 1 medium yellow onion halved and sliced into ⅛-inch thick slices
- ¼ cup garlic minced (about 8-10 cloves)
- ⅓ cup soy sauce preferably Lauriat brand
- 2½ teaspoons packed brown sugar
- ¼ teaspoon black peppercorns
- 3 large bay leaves
- ½ cup vinegar preferably Datu Puti cane vinegar
- 1 cup water
Instructions
- Season short ribs: Remove short ribs from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels to remove excess moisture (this ensures proper browning). Season all sides generously with kosher salt and freshly cracked black pepper.
- Preheat oven to 300°F.
- Sear and brown: Heat avocado oil in your braiser or heavy-bottom pot over medium-high heat. Working in batches if necessary to avoid crowding, add short ribs and brown thoroughly on all sides, about 10-15 minutes total. This step is crucial for developing flavor. Remove browned short ribs and set aside on a plate. Discard all but 2½ tablespoons of oil from the pot.
- Sauté aromatics: Reduce heat to medium. Add minced garlic and sliced onion to the pot and sauté until fragrant and softened, about 4 minutes.
- Add base ingredients: Add soy sauce, peppercorns, brown sugar, and bay leaves to the pot. Stir until well combined and sugar has dissolved.
- Add vinegar properly: Pour in the vinegar but DO NOT STIR. Cover the pot with its lid immediately. This traditional technique prevents the strong vinegar aroma from overwhelming your kitchen. Wait until the contents reach a boil before stirring.
- Begin braising: Once the liquid reaches a boil, return the short ribs to the pot and add water. Bring the mixture back to a boil, then turn off the heat. Cover with the lid and transfer to the preheated oven.
- Slow cook: Braise in the oven for 2-2½ hours, or until the meat is fork-tender, flipping the short ribs once at the halfway mark to ensure even cooking.
- Finish and serve: Remove from oven. Carefully skim unwanted oil from the top of the sauce and discard any loose bones. Serve hot over steamed jasmine rice.
Tips from Lola's Kitchen
- The vinegar technique: Never stir the vinegar immediately after adding it to the pot. Following the traditional method of covering and allowing it to come to a boil first helps cook off the harshness while preserving its tangy flavor.
- Choose the right short ribs: Look for well-marbled pieces with good meat-to-bone ratio. The fat will render during cooking, creating incredible flavor.
- Don't rush the browning: Take your time developing a deep brown crust on the meat. This step builds the foundation of flavor for the entire dish.
- Taste before serving: The saltiness of different soy sauce brands can vary. Taste your adobo before serving and adjust seasonings if needed.
- Let it rest: If time allows, make this dish a day ahead. Like many braised dishes, Filipino Beef Adobo tastes even better the next day after the flavors have had time to develop.
Tried this recipe?Let us know how it was!