Beef adobo is a less commonly cooked version of adobo. Filipinos prefer their beef served in a sauce or in a broth since the beef keeps its mass and extenders like potatoes and other vegetables can be added.
Since beef is expensive for average Filipinos, there is a tendency is to cook beef dishes only on holidays or a few times a week. Pork & chicken appear more often on the dining table.
Beef adobo keeps well and the flavor actually improves after being stored overnight.
Preparation time: 30 minutes
Cooking time: 2 hours
Good for: 2 to 3 people
Place beef cubes in a casserole and pour enough water to cover them completely with 1 inch of water.
Simmer beef until tender. Depending on the cut, it may take 1 hour or more. Make sure the water does not dry out.
Once beef is tender remove it from the pot and place in a shallow pan.
Pour in vinegar, soy sauce and the rest of the ingredients except for the potato.
Simmer on low fire until the sauce has become reduced to 1/4 its original volume.
Add the cubed potatoes and cover pan. Stir occasionally.
Beef adobo is ready to serve once the potatoes are cooked.
You may reduce the sauce further to get a drier, oilier adobo.