Beef Adobo is a classic Filipino dish made with tender beef slow-cooked in a unique sauce of soy sauce, vinegar, garlic, and spices.
It's straightforward to prepare and delicious served with fluffy rice and bok choy.
It's ideal for meal prep, as it can be made in advance and stored for several days. It’s also freezer-friendly, allowing you to enjoy it later with minimal effort.
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What is adobo?
Adobo is an item of food in a vinegar marinade. Although the Spanish and Portuguese methods are similar, the Filipino Adobo developed completely independently.
Many might argue classic adobo must be made from chicken. NOT TRUE. Adobo refers to the cooking method and not the protein used.
There are many varieties but a few popular street food varieties you would find when visiting Manila include:
- Adabong Baka - Beef adobo
- Adabong Baboy - Pork adobo
- Adabong Talong - Aubergine adobo
- Adabong Pusit - Squid adobo
- Adabong Manok - Chicken adobo
No matter which style of adobo you try, they are all extremely delicious.
What does beef adobo taste like?
Sweet, sour, salty and umami. What more could you ask for in a dish? When cooked correctly adobo is a very intensely savoury dish that lingers for a long time.
Many people raise an eyebrow when they see the vinegar and soy sauce content. Don’t worry. I was one of them until I tasted it. The trick is to properly cook the vinegar and the rest magically just falls into place.
It’s a very simple and straightforward dish to prepare and perfect for the lazy cook.
Ingredients needed
- Vinegar – Coconut sap vinegar is the one you want if you can find it. If not then use rice vinegar, white wine, or apple cider. They all work equally well. I have used them all.
- Garlic – Fresh garlic works best. Dried can be used in emergencies.
- Soy sauce – Any good brand will do. If you want 100% gluten-free then use tamari or another good gluten-free brand.
- Sugar – I use brown sugar but any will do. Coconut sugar is the most authentic.
- Black peppercorns – Use some fresh-smelling ones that have been properly stored. If you can find fresh green peppercorns they are the best.
- Beef/chicken/pork/aubergine – Use any, Just note that cooking times vary and something like aubergine will be cooked very quickly. For this recipe, I used beef shoulder stewing meat.
- Corn starch(optional) – Don't confuse it with corn flour. Potato starch will also work.
- Coconut milk(optional) – Not classical but very delicious and creamy. This recipe is done without but, feel free to substitute some water for coconut milk. Use a good creamy and stable brand.
Instructions
- Step 1: Make the marinade then marinate the beef overnight in the fridge.
- Step 2: The next day remove the meat from the marinade and reserve it for braising in.
- Step 3: Sear the meat on high heat in a skillet until browned all over.
- Step 4: Deglaze the pan with the reserved marinade.
- Step 5: Strain the liquid through a sieve to get rid of the impurities.
- Step 6: Add the beef and reserved marinade into a braising dish and cover with a lid or foil. Place in the oven at 150 degrees Celsius or 300 degrees Fahrenheit for 3 hours or until the beef is soft and tender.
- Step 1: Pour the sauce into a small saucepan and thicken on medium heat with a cornstarch slurry.
- Step 2: Add the meat back into the sauce and serve with rice or couscous.
Serving suggestions
I like serving it with this spiced couscous but, any of the following goes well with it.
- Steamed rice - Perfect and simple.
- Mashed potatoes - Think Asian mash and gravy)
- Steamed broccoli or spinach - Got to have your greens.
- Bok choy - Crisp and juicy. Works well with the rich sauce.
Variations
- Adabong Baboy (Pork adobo) – Use the same recipe as above and substitute the beef for pork belly or pork neck. My second favourite.
- Adabong Talong (Aubergine adobo) – For a vegan adobo. Boil the sauce and thicken. Cut the aubergine in half lengthways and sear in a pan with some cooking oil. Next, lay on a baking tray and brush with the adobo sauce. Roast at 170C basting every 5 minutes for about 40 minutes or until the aubergine is fully cooked and perfectly glazed.
- Adabong Pusit (Squid adobo) – This one is a question of good squid and your ability to cook it. Squid gets tough very cook so never vigorously boil it. Just below a simmer is good for about 5 minutes in the sauce. (Make sure to cook the sauce before)
- Adabong Manok (Chicken adobo) – The most well known of the lot. Use the same method as in the beef recipe. Just know that the chicken will cook a lot quicker.
- Adabong Sa Gata (With coconut milk) – As mentioned before you could add coconut milk or cream to any of these and it gives a creamier milder version. Serve adobo with something simple as the flavour is really intense and you only need something to hold the sauce and balance the richness of the dish.
Tip for success
- Meat - It's best to use meat that is not very lean. Using lean meat will result in a dry result. Ask your butcher or shop assistant for stewing or braising meat if you're unsure. Marbled grain-fed beef works the best.
- Cooking time - Some cuts and types of beef take longer to cook than others. If you have the time I suggest you cook this long and slow to avoid any guessing when it comes to doneness. Cook the meat at 90 degrees Celsius or 194 degrees Fahrenheit for 8 - 12 hours until it's falling apart tender.
- Balance - Adjust the seasoning of the sauce once cooked so that it's nicely balanced. If it needs a touch more sugar then add it. Maybe a touch more acid to cut through the rich beef or season more with salt and pepper depending on your preference.
Storage and reheating
- Refrigeration: Store leftover Beef Adobo in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop. To reheat on the stovetop, warm it gently over low heat, adding a bit of water or broth if needed to maintain the sauce consistency.
- Freezing: Beef Adobo can be frozen for up to 2-3 months. Let it cool completely before transferring to a freezer-safe container or bag. When ready to serve, thaw it overnight in the fridge, then reheat on the stovetop or in the microwave, adding a splash of water or broth to rehydrate the sauce.
Note: Beef Adobo tends to taste even better the next day as the flavors continue to develop.
Useful equipment for this recipe
Dutch Oven
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Electronic Kitchen Scales
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Gyuto Japanese Chefs Knife
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Mixing Bowls
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Other recipes you might like
If you like cooking Asian food as much as I do then you'll find the following recipes useful.
- Nasu dengaku
- Thai prawn massaman curry
- Homemade kecap manis
- Thai spiced beef koftas
- Teriyaki glazed pork tenderloin
- Homemade sriracha hot sauce
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Recipe
Beef Adobo
Beef adobo is tender beef slow-cooked in a rich, tangy sauce made with soy sauce, vinegar, garlic, and spices. It's a flavorful, easy-to-make Filipino classic that's perfect for meal prep or serving over rice.
Servings 3 portions
Ingredients
For the meat
- 1 kg (4 ¼ cups) beef blade - or stewing beef like chuck
For the marinade(adobo)
- 300 g (1 ¼ cups) water - or beef stock
- 70 g (3/7 cups) coconut sap vinegar - red wine or apple cider also works
- 150 g (⅔ cups) soy sauce - gluten free for allergies
- 40 g (3 ⅓ tablespoon) brown sugar
- 30 g (3 ¾ tablespoon) garlic - chopped
- 2 g (⅛ cups) bay leaf
- 2 g (½ teaspoon) black peppercorns
Slurry to thicken the suace(optional)
- 5 g (⅝ tablespoon) cornstarch
- 10 g (⅔ tablespoon) water
Instructions
- First, let's make the marinade and cut our beef into chunks. You could easily use beef short rib or beef cheeks.
- Mix the beef and the marinade together and let it sit in the fridge overnight or for about 8 hours.
- The next morning, remove the beef from the marinade.
- Next, we will pat the beef dry with a kitchen cloth and sear it in a heavy-bottomed cast-iron skillet. Make sure it's dry otherwise it won't sear.
- When the meat is seared, you add the marinade straight to the pan and let it come to a boil.
- The sauce will come to the boil and look split. Don't worry. This is just albumin from the meat juices, and it coagulates on the surface. Just strain it through a sieve and put the meat and the strained liquid in an oven-safe dish.
- Wrap up with tin foil or close with a lid. Place in the oven at 150 °C or 300 °F for 3 hours or until the beef is soft and tender.
- We are braising this adobo. Until it's rich, soft and succulent. Once you have checked it and you think it's done. Your dish is technically ready.
- To thicken the adobo sauce. Pour the sauce into a small pot. Next, mix a bit of cornstarch with water to make a slurry.
- Bring the sauce to the boil and add the slurry while whisking. The sauce will thicken up slightly but should not be overly thick.
- When done, add back the beef and serve with your side of choice.
Notes
- Adobo can be made with many other things, as I mentioned in this post. My favourite being pork neck or belly.
- Remember that all types of meat and vegetables have different cooking times, and it's best to test often for doneness.
- Don't use lean beef, as it will result in dry meat.
- If your meat needs longer to become tender, turn down the oven temperature a touch and let it cook longer until it's soft. See tips for success section.
- To make this beef adobo gluten-free be sure to use a gluten-free soy sauce.
- Although not a spicy dish, you could easily add some heat by adding some chopped chili.
- Refrigeration: Store leftover Beef Adobo in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on the stovetop. To reheat on the stovetop, warm it gently over low heat, adding a bit of water or broth if needed to maintain the sauce consistency.
- Freezing: Beef Adobo can be frozen for up to 2-3 months. Let it cool completely before transferring to a freezer-safe container or bag. When ready to serve, thaw it overnight in the fridge, then reheat on the stovetop or in the microwave, adding a splash of water or broth to rehydrate the sauce.
Nutrition
Serving: 250g Calories: 703kcal Carbohydrates: 22g Protein: 101g Fat: 21g Saturated Fat: 9g Trans Fat: 1g Cholesterol: 270mg Sodium: 3031mg Potassium: 1417mg Fiber: 1g Sugar: 14g Vitamin A: 59IU Vitamin C: 3mg Calcium: 92mg Iron: 12mg
Keywords:adobo, asian beef stew, beef adobo, street food
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Taz says
Recipe is amazing. Although I am finding to be a little bitter. How would I adjust the seasoning in the sauce to correct this?
Charlé Visser says
Salt reduces the perception of bitterness.
Taz says
Can I cook this in the slow cooker instead of the oven?
Charlé Visser says
Sure, yes!
ann e says
Just put mine in the oven- but there was no need for a skim after boiling..wonder if I did something wrong?
Charlé Visser says
No, all good. If it needs skimming, skim, if it doesn't, then carry on.
M.Wan says
This is my favourite adobo recipe. Prefer it to chicken adobo and used beef rib on the bone. Such a simple recipe with so much flavour.
Tracey C says
The best Adabong Baka recipe I’ve tried so far. Love the suggestion of thickening the sauce. I’ve made this adobo recipe 3 times in the last two months and it always come out amazing! Last time I made it with ox cheek and your super amazing mashed potatoes. It was simply divine! Xxx
Joe Solomon says
Amazing adobo recipe! Was looking for a chicken adobo recipe and this beef adobo more interesting. I was not disappointed! The most amazing recipe and so easy to prepare. The beef was succulent and the sauce so intense. Followed your recipe to cook rice instead of the couscous. It was heaven!