I share the pantry trick and simple technique behind my Beef Adobo, offering a fresh look at this rich Filipino staple.

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I first tasted Beef Adobo at a tiny stall in Manila and it sort of stalked my taste buds after that, won’t let me forget it. The deep saltiness of soy sauce meets the raw kick of smashed garlic and somehow it becomes more than the sum of its parts, like a story you’d rather not spoil.

I kept poking at memories, trying to pin down why it’s so addictive, its dark tang and gentle heat maybe, but there was always something sneaky hiding in the broth. Call it an Adobo Recipe and you’ll still want to know the secret.

Ingredients

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Beef chuck gives rich protein and collagen, makes the sauce hearty, slightly fatty for stews.
Soy sauce brings salty umami, some sodium so watch how much you pour and depth.
Vinegar adds bright sour tang, helps tenderize meat and balance flavors, cuts grease for balance.
Garlic gives pungent aroma and depth, roasted or smashed it’ll mellow and slightly sweet.
Bay leaves add subtle herbal notes, you wont eat them, just infuse in long simmers.
Potatoes soak up sauce, add carbs and comfort, make dish more filling for texture.
Brown sugar gives gentle sweetness and balance, use sparingly for depth, or dark molasses.

Ingredient Quantities

2 lb (900 g) beef chuck, cubed

1/2 cup (120 ml) soy sauce

1/2 cup (120 ml) cane or white vinegar

1 cup (240 ml) water or beef broth

8 cloves garlic, peeled and smashed

1 medium onion, sliced

2 bay leaves

1 tsp whole black peppercorns

1 to 2 tbsp brown sugar or muscovado (optional)

2 tbsp vegetable oil

Salt to taste

2 medium potatoes, peeled and cut into chunks (optional)

2 scallions, sliced for garnish (optional)

How to Make this

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1. Marinate the beef with 1/2 cup soy sauce and half the smashed garlic for at least 30 minutes if you got time, if not, it’s ok to start right away.

2. Heat 2 tbsp vegetable oil in a heavy pot over medium high heat and brown the beef in batches so it gets a good sear, don’t crowd the pan, set browned pieces aside.

3. In the same pot, add the sliced onion and the remaining garlic, sauté until soft and fragrant but not burnt.

4. Return the beef to the pot, pour in the remaining soy sauce or marinade, 1/2 cup vinegar, 1 cup water or beef broth, 2 bay leaves, and 1 tsp whole black peppercorns; add 1 to 2 tbsp brown sugar or muscovado now if you want it balanced.

5. Bring to a boil uncovered for 2 to 3 minutes to let the vinegar mellow a bit, then reduce heat to low.

6. Cover and simmer gently for about 1 to 1 1/2 hours until beef is tender, skim any foam or excess fat that rises to the surface.

7. If using the potatoes, add the peeled chunks about 25 to 30 minutes before the end so they cook through but don’t fall apart.

8. When beef is tender, remove the lid and simmer a little longer to reduce and thicken the sauce to your liking, taste and season with salt and more sugar if needed; if sauce is too thin, mash a potato into it or stir a tiny cornstarch slurry to thicken.

9. Shortcut hack for pressure cooker: after step 4 cook 25 to 30 minutes on high then quick release, add potatoes and cook another 5 to 8 minutes.

10. Garnish with sliced scallions if you like, serve hot with steamed rice and enjoy.

Equipment Needed

1. Heavy-bottomed pot or Dutch oven with lid (big enough to brown and simmer the beef).
2. Pressure cooker or Instant Pot (optional, for the shortcut).
3. Measuring cups and measuring spoons.
4. Chef’s knife and cutting board for slicing the onion, garlic and scallions.
5. Tongs or slotted spoon to turn and remove browned beef, plus a plate or tray to hold it.
6. Wooden spoon or heatproof spatula for sautéing and stirring.
7. Small bowl or zip-top bag for marinating the beef.
8. Vegetable peeler and potato masher or fork (for peeling and mashing a potato if you thicken the sauce).
9. Skimmer or fine slotted spoon and a ladle for skimming foam and serving.

FAQ

Q: How long do I cook the beef so it gets tender? A: Simmer on low for about 1.5 to 2 hours until the beef is fork tender. If you use a pressure cooker it's about 35 to 45 minutes. Searing the cubes first gives more flavor, but slow simmering is what makes it melt in your mouth.

Q: Can I use a different cut of beef or another meat? A: Chuck is best cause it has fat and connective tissue that turns soft, but brisket or short ribs work too. You can use pork shoulder for a more classic pork adobo version, but cooking times change so watch for tenderness.

Q: What if I dont like it too salty or too sour? A: Adjust the soy and vinegar a little at a time. Start with the listed amounts, taste after the beef is cooked and then add a little more soy for salt or a splash more vinegar for tang. If its still sharp, a tablespoon of brown sugar smooths it out.

Q: How do I get a thicker, glossy sauce? A: Remove the meat when done and boil the sauce uncovered to reduce and concentrate it. You can also whisk in a tiny cornstarch slurry for an instant gloss, but reducing is more traditional and tastes better.

Q: When should I add the potatoes so they dont fall apart? A: Add potato chunks about 20 to 30 minutes before the end of cooking, depending on size. If you want them firmer, parboil them first or cut them bigger.

Q: How do I store and reheat leftovers? A: Cool, then refrigerate up to 3 or 4 days, or freeze for 2 to 3 months. Reheat gently on the stove with a splash of water or broth to loosen the sauce. Adobo actually tastes better the next day cause the flavors meld.

Beef Adobo Recipe (Adobong Baka) Substitutions and Variations

Soy sauce: use tamari or coconut aminos if you need gluten free. Start with the same amount, then taste and add more since coconut aminos are milder and a bit sweeter.
Vinegar: swap with apple cider vinegar or white wine vinegar, same measurement. If using lemon or calamansi juice, use slightly less and taste as you go cause it’s a brighter acidity.
Beef chuck: replace with pork shoulder for a richer, fattier adobo, same weight and cook time similar. Or use bone in chicken thighs for a quicker version, but cut simmering to about 30 to 40 minutes until tender.
Potatoes: use sweet potatoes or daikon radish instead. Sweet potatoes add a sweet edge so add them later in cooking to avoid turning to mush, daikon holds shape better and soaks up the sauce nicely.

Pro Tips

1) Pat the beef very dry before searing and work in small batches. Moisture kills a good crust, so get the pieces powder-dry with paper towels. After each batch, splash a little broth or the reserved marinade in the hot pot and scrape up the brown bits, they give the sauce way more depth.

2) Tame the vinegar by adding it in two stages and tasting as you go. Let it simmer uncovered briefly to mellow, then sweeten a bit with brown sugar only if it needs it. If the tang still bites, a teaspoon of soy or a squeeze of citrus can round it out without muddling the flavors.

3) Handle the potatoes gently so they dont turn to mush. Use waxy potatoes or parboil them separately and add at the very end so they keep their shape. If you want a thicker sauce, reserve one cooked potato, mash it and stir it back in for natural thickness.

4) For the pressure cooker, bring the full pressure then let it natural-release for 10 minutes before quick releasing, it keeps the beef tender and reduces splatter. If simmering on the stove, skim fat occasionally and finish uncovered to reduce the sauce to the consistency you like.

Beef Adobo Recipe (Adobong Baka)

Recipe by Dan Coroni

0.0 from 0 votes

I share the pantry trick and simple technique behind my Beef Adobo, offering a fresh look at this rich Filipino staple.

Servings

servings

Calories

520

kcal

Equipment: 1. Heavy-bottomed pot or Dutch oven with lid (big enough to brown and simmer the beef).
2. Pressure cooker or Instant Pot (optional, for the shortcut).
3. Measuring cups and measuring spoons.
4. Chef’s knife and cutting board for slicing the onion, garlic and scallions.
5. Tongs or slotted spoon to turn and remove browned beef, plus a plate or tray to hold it.
6. Wooden spoon or heatproof spatula for sautéing and stirring.
7. Small bowl or zip-top bag for marinating the beef.
8. Vegetable peeler and potato masher or fork (for peeling and mashing a potato if you thicken the sauce).
9. Skimmer or fine slotted spoon and a ladle for skimming foam and serving.

Ingredients

2 lb (900 g) beef chuck, cubed
1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) cane or white vinegar
1 cup (240 ml) water or beef broth
8 cloves garlic, peeled and smashed
1 medium onion, sliced
2 bay leaves
1 tsp whole black peppercorns
1 to 2 tbsp brown sugar or muscovado (optional)
2 tbsp vegetable oil
Salt to taste
2 medium potatoes, peeled and cut into chunks (optional)
2 scallions, sliced for garnish (optional)

Directions

Marinate the beef with 1/2 cup soy sauce and half the smashed garlic for at least 30 minutes if you got time, if not, it's ok to start right away.
Heat 2 tbsp vegetable oil in a heavy pot over medium high heat and brown the beef in batches so it gets a good sear, don't crowd the pan, set browned pieces aside.
In the same pot, add the sliced onion and the remaining garlic, sauté until soft and fragrant but not burnt.
Return the beef to the pot, pour in the remaining soy sauce or marinade, 1/2 cup vinegar, 1 cup water or beef broth, 2 bay leaves, and 1 tsp whole black peppercorns; add 1 to 2 tbsp brown sugar or muscovado now if you want it balanced.
Bring to a boil uncovered for 2 to 3 minutes to let the vinegar mellow a bit, then reduce heat to low.
Cover and simmer gently for about 1 to 1 1/2 hours until beef is tender, skim any foam or excess fat that rises to the surface.
If using the potatoes, add the peeled chunks about 25 to 30 minutes before the end so they cook through but don't fall apart.
When beef is tender, remove the lid and simmer a little longer to reduce and thicken the sauce to your liking, taste and season with salt and more sugar if needed; if sauce is too thin, mash a potato into it or stir a tiny cornstarch slurry to thicken.
Shortcut hack for pressure cooker: after step 4 cook 25 to 30 minutes on high then quick release, add potatoes and cook another 5 to 8 minutes.
Garnish with sliced scallions if you like, serve hot with steamed rice and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.