Beef Adobo
1 kilogram of beef (cut to about 1.5
inches cube)
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water
Cooking Instructions:
1. In a casserole, place the beef
and 12 cups of water. Let it boil then reduce heat and simmer for 2 hours or
until the beef is fork tender. Skim off the scum that rises on top of the
liquid and dispose.
2. Take out the beef from the casserole, set aside broth.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth
which, mostly likely, you don’t want to take into your body. I usually got
about ¾ cup of fat oil for every 1 kilogram of beef meat.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.
1 kilogram of beef (cut to about 1.5 inches cube)
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water
Recipe Cooking Procedure:
1.
In a casserole, place the beef and 12 cups of water. Let it boil then
reduce heat and simmer for 2 hours or until the beef is fork tender.
Skim off the scum that rises on top of the liquid and dispose.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.
3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.
3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.
1 kilogram of beef (cut to about 1.5 inches cube)
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water
Recipe Cooking Procedure:
1.
In a casserole, place the beef and 12 cups of water. Let it boil then
reduce heat and simmer for 2 hours or until the beef is fork tender.
Skim off the scum that rises on top of the liquid and dispose.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.
3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.
3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.
1 kilogram of beef (cut to about 1.5 inches cube)
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water
¼ cup soy sauce
1 teaspoon salt
½ cup white vinegar
1 teaspoon black pepper (peppercorn)
1 piece bay leaf (laurel)
3 tablespoon cooking oil (olive or vegetable oil)
12 cups of water
Recipe Cooking Procedure:
1.
In a casserole, place the beef and 12 cups of water. Let it boil then
reduce heat and simmer for 2 hours or until the beef is fork tender.
Skim off the scum that rises on top of the liquid and dispose.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.
3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.
2. Take out the beef from the casserole, set aside broth.
NOTE: You may scoop out the beef’s fat oil floating on the broth which, mostly likely, you don’t want to take into your body. I usually got about ¾ cup of fat oil for every 1 kilogram of beef meat.
3. In a deep pan (kawali) heat up 3 tablespoon of cooking oil then sauté garlic.
4. Add beef, vinegar,soy sauce, salt, bay leaf, black pepper, and enough broth just enough to cover the meat. Let it boil then reduce heat and simmer for 1 hour or until water and vinegar are drained and only the oil remains.
5. Stir fry the beef until the color turn dark brown.
6. Serve hot.
source: filipino food recipes
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