INGREDIENTS:
- 1 kg beef short ribs
- 1/4 cup oil
- 6 cloves garlic
- 1/2 tablespoon black peppercorns
- 1/2 cup vinegar (cane, palm, or white)
- 2 tablespoons soy sauce
- 2 bay leaves
- 4 cups water
- 1 teaspoon salt
- Have butcher cut the beef short ribs into 1 1/2-inch cubes.
- Crush, peel and mince the garlic.
- Crack black peppercorns.
- In a mixing bowl, combine the peeled garlic and cracked peppercorns with the vinegar, soy sauce, and bay leaves.
- Add beef short ribs and marinate for at least 1 hour.
- In a deep heated pan, brown the beef in oil in two batches over high heat. Add the remaining marinade.
- Add the water to the pan. Bring to a boil and immediately reduce to a simmer. Cook for 1 1/2 hours or until meat pieces are fork tender. Season with salt according to taste before the liquid has almost evaporated.
- Just before serving, reheat the adobo and serve hot
Source:Eatingclub Vancouver
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