Filipino Beef Adobo With Coconut Milk

Prep Time
Cook Time
3h 20m
Ready In

Recipe: #2388

November 12, 2011

"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 recipe yields 7 servings


  • 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 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 & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

This recipe totally "engrossed" me. Wow the flavour, amount of spice everything is just right. I cut the recipe back to 1 pound of beef. It all worked but the sauce needed just a bit of thickening so I added 1 teaspoon of cornstarch with 2 tablespoons of water. Will make this recipe again and again!

(13 Mar 2013)


I cut this recipe down to 1/3 as I was cooking for 2 and used the fish sauce. I was quite pleased with this tasty meal. Made for the Billboard Recipe Tag Game.

review by:
(22 Jan 2013)


Man, oh man was this awesome! I originally cut the recipe into thirds, but then put in all the coconut milk and let it reduce down on low heat while I was cooking some brown rice to have it over. The flavors in this dish are such a great blend of flavors, and it comes together as an exceptional dish that I totally enjoyed! I loved the peppercorns and I didn't find it hot, just lots of great flavor. My son dropped in, so I had to share it with him and he liked it so much he dipped into what I was going to bring for lunch tomorrow... I gave in and told him to take it, but I wasn't happy about it. I was so looking forward to having it for lunch! This is another of your recipes that has made it to my favorite recipes. It will definitely be made again and soon! Thank you for sharing another stellar ethnic recipe with us Tiffany. Linda

(22 Jan 2012)