Red Wine Adobong Tadyang

Slow cooking gives this dish that fall-off-the-bone tenderness.

September 2010 | By
Red Wine Adobong Tadyang
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Date Published

September 2010

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

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.


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