Adobong Baka sa Gata

Try this hearty, creamy, and tasty Adobong Baka sa Gata. It features fork-tender beef simmered in vinegar, soy sauce, and spices made extra delicious with coconut cream. It is a flavorful meal that the whole family will love!

Adobong Baka sa Gata is a variation of the Filipino adobo dish. Adobo is considered the unofficial national dish of the Philippines and is one of the most popular dishes in the country. It involves cooking meat in vinegar, soy sauce, bay leaves, and peppercorns.

In this recipe, the beef cubes are simmered in the traditional adobo vinegar and soy sauce mixture until fork-tender. It is made extra tasty with the addition of star anise, chili, and coconut cream for a mouthwatering, rich, flavorful meal!

Ingredient notes

• Beef– chuck roast, fatty brisket, cross-cut shanks, and flap meat are great cuts to use for this recipe. They’re relatively inexpensive and work well in low and slow cooking.
• Potatoes– a delicious and inexpensive way to add bulk and extend servings.
• Aromatics– onions, garlic, peppercorns, and bay leaves add depth of flavor
• Star Anise– adds a distinct sweet-peppery flavor to the dish.
• Coconut Cream– brings richness and creaminess to the sauce.
• Finger Chili Peppers- the recipe uses finger chilis or siling haba, which has mild heat. You can substitute Thai Chili peppers for a spicier dish.
• Soy sauce– adds salty, umami flavor. For a more authentic taste, I recommend using a Filipino brand of soy sauce.
• Vinegar- adds a sour flavor and helps prolong freshness. You can use palm, sugarcane, or distilled vinegar. 

Cooking tips

• For even cooking, cut the meat and potatoes in uniform sizes.
• Pan-frying the potatoes before finishing off in the stew keeps them from falling apart.
• Cook off the strong vinegar flavor by allowing it to boil for a few minutes uncovered and without stirring.
• Gently simmer the coconut cream; do not allow it to boil, as this will cause it to curdle and separate.

Serving and Storing

• Adobong baka sa gata is delicious paired with steamed rice or garlic-fried rice for a hearty meal.
• Due to the coconut cream, keeping it at room temperature for a long period is not recommended. Store leftovers in an airtight container and refrigerate immediately for up to 3 days or freeze for up to 2 months.
• Reheat in a saucepan over medium-low heat to 165 F. If needed, add a splash of water or beef broth to dilute the sauce.