Beef Ribs Adobo sa Gata Recipe

Add coconut cream to tender, fall-off-the-bone beef ribs adobo to make it richer and creamier.

Here’s an idea: Add coconut cream to tender, fall-off-the-bone beef ribs adobo to make it richer and creamier. And for a delicious contrast, serve atchara or ensaladang mangga on the side.

 

Beef Ribs Adobo sa Gata Recipe

Rachelle Santos
Add coconut cream to tender, fall-off-the-bone beef ribs adobo to make it richer and creamier.
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 2 hours 50 minutes
Course Main Dishes
Cuisine Filipino
Servings 4

Ingredients
  

Beef Ribs Adobo sa Gata Ingredients

  • 1 1/2 tablespoons vegetable oil
  • 1 kilo Beef (use short ribs), sliced into 2-inch pieces and trimmed of fat
  • 2 cups water
  • 1 head Garlic peeled and smashed
  • 1/3 Cup Soy Sauce
  • 1/3 Cup Vinegar (we used sukang paombong)
  • 1 tablespoon Worcestershire sauce
  • 12 pieces peppercorns
  • 3 pieces star anise (Optional)
  • 2 pieces bay leaf
  • 1 Cup coconut cream (kakang gata)
  • Salt to taste
  • cilantro (wansoy) for topping (optional)
  • shallots (sibuyas Tagalog) (fried), for topping (optional)
  • rice (steamed), to serve

Instructions
 

  • Heat oil in a wok or frying pan. Sear beef ribs in batches.
  • Place all beef pieces back into the pan. Add remaining ingredients except coconut cream and salt.
  • Bring to a boil then reduce heat to simmer. Cook, covered, for 11/2 to 2 hours or until beef is fork-tender. Remove excess fat that rises to the top.
  • Add coconut cream and simmer for 20 minutes. Adjust seasoning, adding salt if necessary. Remove star anise and bay leaves.
  • Top with cilantro and fried shallots or garlic, and serve hot with steamed rice.
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