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Adobong Baka

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.

Adobong Baka

Adobong Baka

Preparation time: 30 minutes
Cooking time: 2 hours
Good for: 2 to 3 people


  • 500 grams beef (any cut) sliced into 3 cm. cubes
  • 1 cup coconut vinegar or white vinegar diluted with an equal amount of water
  • ½ cup light soy sauce
  • ¼ cup chopped garlic
  • ½ cup chopped onions
  • 100 grams potatoes, cubed.
  • 1 teaspoon whole black pepper
  • 4 pieces bay leaf


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.

Adobong Baka Cooking

Cooking Adobong Baka

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.

Adobong Baka Cooking Potato

Adobong Baka - Cooking with Potatoes

You may reduce the sauce further to get a drier, oilier adobo.


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