Here is my version of adobo, a classic dish from the Philippines that features meat & veggies braised in a savory sauce. The vinegar gives the dish a pleasant tanginess that is complemented by the sweet coconut milk. The tender ribs fall off the bone.
RecipeSavants.comHere is my version of adobo, a classic dish from the Philippines that features meat & veggies braised in a savory sauce. The vinegar gives the dish a pleasant tanginess that is complemented by the sweet coconut milk. The tender ribs fall off the bone.Smart Recipes, Asian Recipes, Beef Recipes, RecipesBeefAsianFilipino-Style Adobo Short RibsPT3H50MServes 1
Ingredients:
4 Pounds Beef Short Ribs1 Teaspoon Salt1.5 Teaspoon Freshly Ground Black Pepper3 Tablespoons Vegetable Oil1 Cup Chicken Stock1 Cup Coconut Milk0.75 Cup Sherry Vinegar0.75 Cup Soy Sauce24 Cloves Garlic3 Bay Leaves2 Large Serrano ChiliesSeason the ribs with salt & 1/2 teaspoon pepper. Heat a 6-quart Dutch oven over medium-high heat, and heat the oil and sear the short ribs for about 8 minutes per side. Discard any excess oil. Stir in the remaining black pepper, chicken stock, coconut milk, vinegar, soy sauce, garlic, bay leaves & chilies. Bring to a boil and reduce to a simmer, and cook covered for about 2 1/2 - 3 hours, or until the ribs are fork tender. Set the ribs aside and tent with alinimum foil.Increase the heat to medium-high and reduce the sauce for about 20 minutes. Discard the bay leaves.Serve the ribs with a steamed white rice, and a drizzle of the reduced sauce.
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