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.
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Beef Ribs Adobo sa Gata Recipe
Add coconut cream to tender, fall-off-the-bone beef ribs adobo to make it richer and creamier.
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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