Put pork and chicken aside. In this adobo dish, tender beef short ribs is the star. And for an extra punch of flavor, fresh coconut cream is added, producing a slightly sweet, delicious sauce.
Beef Short Ribs Adobo with Coconut Cream Recipe
In this adobo dish, tender beef short ribs is the star.
Ingredients
Beef Short Ribs Adobo with Coconut Cream Ingredients
- 1 kilo beef short ribs
- 2 tablespoons vegetable oil
- 6 cloves Garlic smashed
- 3/4 Cup Soy Sauce
- 1/4 Cup water
- 4 tablespoons liver spread or mashed chicken liver
- 3 tablespoons brown sugar
- 4 bay leaves
- 2 finger chilies
- 1 teaspoon freshly ground black pepper
- 1 Cup fresh coconut cream
Instructions
- Season ribs with a little salt and pepper. In a skillet, heat oil and sear beef on all sides.
- Add garlic and sauté until fragrant.
- Add all the other ingredients except coconut cream. Bring to a boil then reduce to a simmer. Cook until beef is fork-tender.
- Add coconut cream and continue cooking for another 5 minutes. Transfer to a platter and serve hot.
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