Beef Coconut Adobo

Did some groceries and small errands today, went to book sale hoping to find some good book for a good price then straight to National bookstore. Saw this two books Coconut Kitchen by Maria Regina Tolentino Newport and Little Adobo Books by Chef Gene Gonzales. The first book features Coconut as the highlight of the dish. It has tons of great coconut based appetizers and main dishes recipe and the other one is all about adobo recipes. Not planning to buy a new book but I can’t help my self to get some.

Anyways, got inspired by this books to cook Beef adobo. Both books have a technique of braising the beef then broiling in the oven until crispy. Made some new revision to my old recipe by adding star anise and using coconut vinegar.

This recipe has different cooking method unlike chicken or pork adobo which putting all ingredients in a pot and letting it boil. You start adding color to the meat by hard searing in a pan, deglazing the fond and braising the meat for 1 hour to achieve tender beef.

Hope you love the recipe, guys!

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Serves 2-3 Ingredients:

• 600g Beef

• 60g Coconut vinegar

• 400g Water

• 1 pcs Chopped onion

• 6 cloves Mince garlic

• 4 pcs Star anise

• 3 pcs Bayleaf

• 300ml Coconut cream

Method:

1. Slice beef into cubes, season by salt only. (Pepper will burn when searing.)

2. Sear the beef until brown on all sides. Set aside. (Don’t overcrowd in the pan.)

3. Lower the heat, add the chopped onions. Stir until translucent.

4. Add the garlic, stir until brown.

5. Deglaze pan by half of the vinegar. Scrape all brown spots in the pot.

6. Add the beef and remaining vinegar. (Don’t stir until vinegar has reduced.)

7. Add the star anise, bay leaf, peppercorns, and water. Let it boil, lower heat then simmer for 1 hour until soft and tender.

8. When soft and water has reduced, add the coconut cream. Simmer until thick.

9. Seasoned with salt and pepper.

10. Served with hot rice.