Adobong Baka sa Gata
Adobong Baka sa Gata with fork-tender beef braised in vinegar, soy sauce, and spices is made extra delicious with coconut cream. This tasty take on the classic Filipino adobo is perfect with steamed rice for a filling lunch or dinner.
Ingredients
- 3 pounds beef, cut into cubes
- 1/2 cup canola oil
- 2 potatoes, peeled, and cut into halves
- 1 onion, peeled, and chopped
- 5 cloves garlic, peeled and minced
- 1 cup vinegar
- 1/2 cup soy sauce
- 2 cups water
- 3 pieces star anise
- 1 teaspoon whole black peppercorns
- 2 pieces bay leaves
- 1 1/2 cups coconut cream
- 1 piece finger chili pepper
- salt to taste
Instructions
- Cut beef into about 2 inch cubes.
- In a skillet over medium heat, add 1/2 cup of canola oil. Add potatoes. Fry until lightly browned. Remove from pan and set aside.
- Remove oil except for about 2 tablespoons. Add onions and garlic and cook until softened.
- Add beef and cook until lightly browned.
- Add vinegar. Boil uncovered and without stirring for about 2 to 3 minutes
- Add soy sauce, water, star anise, and whole black peppercorns.
- Lower heat, cover, and cook for 1 to 1 1/2 hours or until beef is tender.
- Add bay leaves and coconut cream. Simmer until liquid is reduced.
- Add finger chili pepper, potatoes, and salt to taste.
- Continue to cook until potatoes are tender and sauce is thickened.
- Serve hot.
Notes
- 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.
Nutrition
Calories: 597kcalCarbohydrates: 13gProtein: 7gFat: 59gSaturated Fat: 30gPolyunsaturated Fat: 8gMonounsaturated Fat: 19gTrans Fat: 0.1gSodium: 1633mgPotassium: 439mgFiber: 3gSugar: 2gVitamin A: 40IUVitamin C: 6mgCalcium: 50mgIron: 3mg
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