Beef Adobo Recipe (Adobong Baka)

I recently experimented with a Filipino classic pairing tender beef cubes with soy sauce, cane vinegar and crushed garlic to deliver bold flavors. Bay leaves and whole peppercorns brighten the dish while each bite of Beef Adobo celebrates a balanced medley of savory and tangy notes. I am eager to share it.

I recently discovered a wicked take on a classic Filipino dish, Beef Adobo, and I just had to share it with you. This recipe uses 1 kg beef, preferably beef chuck cut into cubes, that absorbs flavors from 1/2 cup soy sauce and 1/2 cup cane vinegar.

I like to add 1 cup water and toss in 8 cloves of crushed garlic and 3 bay leaves along with 1 teaspoon of whole peppercorns to give it a cool kick. Sometimes I’ll throw in a sliced onion and brown the meat in 2 tablespoons of cooking oil if I’m really in the mood, and a teaspoon of sugar to balance out the tanginess.

Its fusion of flavors reminds me of classic adobo mixes and even hints at recipes like Filipino Beef Stew or Beef Kaldereta recipes. Trust me, this Beef Adobo is a must try if you ever get a chance to experience authentic Filipino adobo vibes.

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, I love how the beef just goes from tough to super tender after simmering in all that flavorful marinade. It kinda melts in your mouth when it’s done. Secondly, the balance of tangy vinegar with salty soy sauce and a tiny bit of sugar makes it taste so comforting and reminds me of home. Third, it’s just really easy to prepare; even if you’re not a master chef, you can throw everything in a pot, let it do its thing, and end up with something delicious. Finally, serving it with steamed rice is always a win for me—it makes the whole meal feel complete and satisfying.

So, here’s how I like to make it: I start by cutting about 1 kg of beef (preferably beef chuck) into cubes. Then I mix together 1/2 cup soy sauce, 1/2 cup vinegar (cane or white vinegar), 1 cup water, 8 crushed garlic cloves, 3 bay leaves, 1 teaspoon whole peppercorns, and even 1 teaspoon sugar if I want to balance the sourness a bit. If I’m in the mood, I toss in a sliced medium onion. I let the beef marinate for about 30 minutes so it gets loaded with flavor.

After that, I heat 2 tablespoons of oil in a pot over medium heat and brown the beef (along with some marinade) on all sides. Once it’s nicely browned, I pour back the rest of the marinade (with any juices that came out) into the pot. Then I turn up the heat till it starts boiling, drop it down to a simmer, and cover the pot. I let it cook for roughly 45 minutes to an hour—stirring every now and then so nothing sticks. If the sauce starts to get too thick or sour, I add a splash of water or a bit more sugar. When the beef is tender and the sauce is just right, I turn off the heat and serve it hot with steamed rice.

It might not be perfect every time, but that’s part of the charm, you know? Each time I cook it, it feels like home and reminds me why I love it so much.

Ingredients

• Beef provides protein and rich flavor; its tender when slow-cooked for hearty eats.
• Soy sauce add a salty, umami kick while deepening the savory colour overall.
• Vinegar brings tangy, sour punch that lighten and tenderize the meat perfectly.
• Garlic offer robust aroma and health benefits, even though its taste sometimes strong.
• Bay leaves gently infuse earthy, herbal notes to blend and mellow the overall flavor.
• Whole peppercorns provide subtle heat and spicy aroma without overpowering the dish.
• A pinch of sugar balances sour vinegar sometimes, creating a perfectly rounded taste profile.

Ingredient Quantities

• 1 kg beef (preferably beef chuck, cut into cubes)
• 1/2 cup soy sauce
• 1/2 cup cane vinegar or white vinegar
• 1 cup water
• 8 cloves garlic, crushed
• 3 bay leaves
• 1 teaspoon whole peppercorns
• 1 medium onion, sliced (optional)
• 2 tablespoons cooking oil (optional, for browning the meat)
• 1 teaspoon sugar (optional, to balance the sourness)

How to Make this

1. Cut the beef into cubes and then in a bowl, mix the soy sauce, vinegar, water, crushed garlic, bay leaves, whole peppercorns, and sugar if you’re using it. Let the beef marinate for about 30 minutes, if you got time, it really helps the flavor develop.

2. If you like onions, toss in the sliced onion along with the beef in the marinade.

3. Heat the cooking oil in a pot over medium heat. Once the oil is hot, add the beef (with some of the marinade) and try browning all sides for extra flavor.

4. After the beef is nicely browned, pour back the remaining marinade into the pot along with any juices that came out during browning.

5. Increase the heat until the mixture reaches a boil, then reduce the heat to low so it can simmer gently.

6. Cover the pot and let it simmer for about 45 minutes to 1 hour, stirring every once in a while until the beef is tender.

7. Keep an eye on it and stir occasionally; if the sauce feels too sour, you can add extra sugar to balance things out.

8. If at any point the liquid reduces too much before the beef gets tender, feel free to add a splash of water.

9. Once the beef is tender and the sauce has thickened slightly, turn off the heat.

10. Serve your adobo hot with steamed rice and enjoy, its a classic Filipino dish thats sure to impress anyone!

Equipment Needed

1. Sharp knife to cube the beef and slice the onions and garlic
2. Cutting board for chopping the meat and vegetables
3. Mixing bowl to combine the marinade ingredients
4. Measuring cups and spoons for the vinegar, soy sauce, water, and sugar
5. Large pot for browning the beef and simmering the adobo
6. Wooden spoon or spatula for stirring the meat as it cooks
7. Stove to heat your pot and cook the dish

FAQ

Beef Adobo Recipe (Adobong Baka) Substitutions and Variations

• If you dont have beef chuck, try using beef stew meat or brisket which will work just as good.
• If soy sauce is out, coconut aminos are a solid gluten-free option that gives a similar savory flavor.
• In place of cane vinegar or white vinegar, apple cider vinegar can be used to add a slightly fruity tang.
• Missing bay leaves? A tiny pinch of dried thyme can be used to bring in some of that herby aroma.
• If whole peppercorns arent available, using about 1/2 teaspoon of ground black pepper is a good substitute.

Pro Tips

1. If you got extra time, let the beef marinate longer – like overnight in the fridge – it really helps the flavors to seep in deep and makes the dish much tastier.
2. Browning the beef properly is key; dont rush it, make sure each side gets a good color so the meat gets that rich, caramelized flavor that makes it all better.
3. Keep an eye on the sauce as it simmers – if it starts to get too sour or thick, don’t hesitate to toss in a little extra water or a pinch of sugar so it stays balanced while cookin.
4. Try using fresh bay leaves and garlic whenever possible; they really amp up the flavor. Also remember to stir the pot every once in a while so the meat cooks evenly and nothing sticks at the bottom.