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Jun 11, 2011
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Red Wine Adobong Tadyang

By: Ed Bugia of Pino Resto and Bar


Red Wine Adobong Tadyang

For a gourmet touch, we added red wine to adobo, which perfectly complements the boldness of the beef and gives the dish depth and a more rounded flavor.  Want more? Click to find more adobo recipes

Serves
Prep Time 10 minutes 
Cooking Time 4 hours

 

6 to 7 cloves garlic, minced
1 1/2 tablespoons cooking oil
1/2 kilo beef short ribs (tadyang),
      cut into 3-inch pieces
1 cup red wine
1/2 cup soy sauce
1/4 cup white vinegar
1/2 cup water
4 to 5 pieces star anise
2 to 3 bay leaves
1 tablespoon brown sugar
black pepper to taste
toasted sesame seeds and tom yao for garnish
steamed bok choy and steamed rice, to serve 

 

1  Sauté garlic in cooking oil until soft and fragrant. Add tadyang and sear on all sides.

2  Add red wine over high heat and cook until reduced to half. Add soy sauce, vinegar, and water. Do not stir until mixture is simmering.

Add star anise, bay leaves, and brown sugar. Season with black pepper. Mix well.

Simmer for 3 to 4 hours until fork tender. Skim excess fat that rises to the surface.

5  When done, garnish with toasted sesame seeds and tom yao. Serve with steamed bok choy and rice on the side.


Photography by Miguel Nacianceno | Produced and Styled by Rachelle Santos | Props from Gourdo’s (basket and wooden charger)

 




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