Filipino Beef Adobo With Coconut Milk
"This is from "The Philippine Cookbook". It's a great tasting recipe. My favorite. This recipe can also be made with pork or chicken. You have to like vinegar to like this type of adobo. You can use any leftover meat rinsed of any sauce in this recipe also. *I like eating the whole peppercorns, and that is what is traditional, but if you don't, strain them out or use extra fresh ground black pepper."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (385.8 g)
- Calories 485.9
- Total Fat - 14.8 g
- Saturated Fat - 5.9 g
- Cholesterol - 212.9 mg
- Sodium - 498.5 mg
- Total Carbohydrate - 35.7 g
- Dietary Fiber - 2.7 g
- Sugars - 9.9 g
- Protein - 51.2 g
- Calcium - 125.6 mg
- Iron - 3.7 mg
- Vitamin C - 8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
Step 2
Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
Step 3
Bring mixture to a boil then simmer about an hour or until the meat is tender.
Step 4
Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
Step 5
Add salt or fish sauce to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
Step 6
Serve over cooked rice.
Tips
No special items needed.
3 Reviews
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