Adobo Recipes

Red Wine Adobong Tadyang


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.
  3. Add star anise, bay leaves, and brown sugar. Season with black pepper. Mix well.
  4. 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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