8
Submitted by Engrossed
"This is from "The Philippine Cookbook". It's a great tasting recipe. My favorite. I think the recipes that use coconut milk have Indonesian influence due to their proximity. This recipe can also be made with pork or chicken."
photo by ChamoritaMomma 
- Ready In:
- 3hrs 40mins
- Ingredients:
- 11
- Serves:
-
6
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ingredients
- 3 lbs stewing beef chuck, cubed
- 3⁄4 cup white vinegar
- 1 head garlic, peeled and crushed
- 1⁄2 cup soy sauce
- 4 bay leaves
- 1 1⁄2 tablespoons whole black peppercorns
- 1 tablespoon fresh ground black pepper
- 1 tablespoon sugar
- 4 tablespoons vegetable oil
- 1 tablespoon salt or 1 tablespoon patis
- 1 (12 ounce) can coconut milk
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directions
- In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
- Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
- Bring mixture to a boil then simmer about an hour or until the meat is tender.
- 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.
- Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
- Good served with rice.
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Reviews
-
I made this for dinner and there are a few things I would change for the next time: 1) Thanks to the reviewers who suggested in putting the sauce through a sieve to get rid of the peppercorns. 2) I agree that the simmering time should be shorter. The meat came out very dry. 3) Reduce the white vinegar or use a milder vinegar. The dish was too sour. 4) I added chilli peppers to add punch. Not the best recipe.
Marilou S.
-
Made this with chicken, which needs less simmer time and maybe a splash of water to make it less vinegary. Otherwise, great twist on a classic.
Cristina D.
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This recipe was great, but the only thing I would do differently is strain the whole black pepper and bay leaves before adding the remainding sauce to the final step. It was annoying, having to bite into these things during the meal. Other than that, great recipe. Thanks for sharing.
ChamoritaMomma
-
This is so good! Full of strong wonderful flavors. I've also made your chicken adobo recipe and both versions are wonderful. I served this with a recipe entry from RSC 10, that I will reveal later! Thanks for posting!
patti k.
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This meal was wonderful; I have been searching for a recipe since my husband returned from Afghanistan. I did cut the pepper in 1/2 & only let it sit for 1 hour; not the suggested two. THANK YOU SO MUCH!
Sarinaw
see 3 more reviews
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Tweaks
-
So I start off with a tri-tip marrinated for 8 hours in Kikkoman Original Terriyaki sauce (the sweet one with the sesame seeds in it) and smoke it until it reaches an internal temperature of 135-140. I then add a table spoon or two of coconut oil to a sauce pan, cube the tri-tip (saving the juices) and add the cubed Tri-tip and juices to the coconut oil on medium high heat to brown the meat. From there I sub out the peppercorns and just use ground pepper to taste and use less of the white vinegar, about 1/3 a cup. Sub out all the vegetable oil for coconut oil and use brown sugar for the sugar. I also add a single shredded carrot to the mix to give it a bit more body and color. Simmer the combined ingredients until your sauce thickens to the point it coats the meat nicely.
Randy G.
RECIPE SUBMITTED BY
Engrossed
212
- 56 Followers
- 337 Recipes
- 73 Tweaks
I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
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