Adobo Recipes

Peppery Spicy Beef Adobo


4 tablespoons annatto (atsuete) oil
2 teaspoons minced garlic
1 kilo beef short ribs (tadyang), cut into 3-inch pieces
1 tablespoon vinegar
1 tablespoon green peppercorns
1 tablespoon red peppercorns
1 tablespoon white peppercorns
3 tablespoons fish sauce (patis)
1/2 teaspoon salt
3-4 pieces star anise
2 bay leaves
1-2 pieces bird’s eye chili (siling labuyo)
5 cups chicken stock


  1. Heat oil then sauté garlic.
  2. Add short ribs and sear to brown.
  3. Add vinegar and simmer – don’t stir until the vinegar boils and releases its acidic odor.
  4. Add peppercorns, patis, salt, star anise, bay leaves, and chili peppers.
  5. Pour in stock and braise the ribs, covered, for about 2 hours or until tender.
  6. Remove the ribs from the sauce then simmer until sauce is reduced by half. Return the ribs to the pan and cook for a few more minutes.
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