1/3 Photos of Filipino Beef Adobo With Coconut Milk
3 hrs 40 mins
3 hrs 20 mins
This is from "The Philippine Cookbook". It's a great tasting recipe. My favorite. I think the recipes that use coconut milk have Indonesian influence due to their proximity. This recipe can also be made with pork or chicken.
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- 3 lbs stewing beef chuck, cubed
- 3/4 cup white vinegar
- 1 head garlic, peeled and crushed
- 1/2 cup soy sauce
- 4 bay leaves
- 1 1/2 tablespoons whole black peppercorns
- 1 tablespoon fresh ground black pepper
- 1 tablespoon sugar
- 4 tablespoons vegetable oil
- 1 tablespoon salt or 1 tablespoon patis
- 1 (12 ounce) can coconut milk
- 1In a large pot combine the first 8 ingredients: beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar.
- 2Let stand for 2 hours (traditional method is room temperature, I put in in the refrigerator).
- 3Bring mixture to a boil then simmer about an hour or until the meat is tender.
- 4Heat oil in a large skillet. Use a slotted spoon to spoon out garlic from beef mixture. Add garlic to skillet and cook until brown. Use slotted spoon to add the beef to the skillet with garlic and continue to cook, stirring, until it is browned on all sides.
- 5Add salt or patis to taste and the coconut milk. Add the sauce from the pot that the beef simmered inches Cook for 5 more minutes.
- 6Good served with rice.
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Nutritional Facts for Filipino Beef Adobo With Coconut Milk
Serving Size: 1 (387 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 818.6
- Calories from Fat 576
- Total Fat 64.0 g
- Saturated Fat 28.4 g
- Cholesterol 156.4 mg
- Sodium 2670.4 mg
- Total Carbohydrate 12.6 g
- Dietary Fiber 1.9 g
- Sugars 6.3 g
- Protein 46.5 g