Comments on: Beef Short Ribs Adobo

By: Stephen Kubert

Stephen Kubert — Thu, 05 Jan 2012 07:13:01 +0000

Meanwhile, underwater homeowners can't discharge the banking fraud dropped on them like the BANKSTERS and the WEALTHY DID AND DO!WOW Shop

By: PORK RIBS ADOBO | What is Adobo?

PORK RIBS ADOBO | What is Adobo? — Sat, 03 Dec 2011 16:31:33 +0000

[...] in a pot. Turn the heat to medium and let simmer for about 40-50 minutes Serve with white rice…Ingredients 1 slab spare ribs about 3-4 lbs,sliced 4 bay leaves 1/4 cup soy sauce 1/2 cup distilled …about 40-50 minutes Serve with white rice… WordPress › [...]

By: Pinoy Lover

Pinoy Lover — Sun, 27 Mar 2011 07:18:21 +0000

I’ve had this dish in a number of variations. I think the Beef version is well yummo because it can take the strong flavours of the vinegar. I often find Adobo either too vinegary or too sweet when I’ve had it in the Philippines but this one doesn’t have the sugar element and turns out nice.
What I did; after browning the meat and getting rid of most of the fat, I then fried off the garlic and then added the vinegar and reduced it by 3/4. I used beef stock instead of water, added half a cup of water, the soy, a table spoon of freshly crack black pepper and 2 bay leaves and cooked it for about 50 minutes in a pressure cooker.

The meat was spot on, almost falling off the bone. I removed the meat and slightly reduced the sauce so that it was a bit thicker. To finished I served it with creamy mashed potatoes and fried Asian greens. I know it is supposed to be served with rice but I wanted to try something different.

It turn wow…and everyone loved it. I’m gonna try a version with a sweeter vinegar next time and might try using some 5spice power and orange peel!

Has anyone experimented with this recipe?

Happy Cooking!

By: Vfrankz

Vfrankz — Thu, 17 Mar 2011 03:32:41 +0000

What great memories you have of time spent at Grandmas. They served short ribs on our cruise, but I just kept thinking they weren’t as good as the ones we made.

By: Blossom Wiedemann

Blossom Wiedemann — Thu, 02 Dec 2010 10:44:28 +0000

Thank you, very useful. I wasnt really a big fan of Spinach for many years ( lie, I hated the stuff), but after marrying a vegan I kind of had to get used to it, and have slowly come to absolutely love the stuff. Spinach curry is now my absolute favouritest! I recently found an entire spinach recipes website which is my new favourite site now, you should take a look!

By: Matt Kay

Matt Kay — Fri, 24 Sep 2010 16:46:40 +0000

As I was reading this I was wondering if you’d point out the differences between Mexican adobo and Filipino adobo.

Great recipe. Short ribs are an under-rated cut of meat in my opinion. They have such a rich flavor and cooking them with all the liquid can tenderize them and impart such great flavor.

Good stuff!
Matt Kay

By: Oggi

Oggi — Tue, 21 Sep 2010 19:52:35 +0000

Hi Jude,

I don’t know if you still visit your blog but a fraud has copied parts of your post and photo on his blog and facebook. This is one of his latest entries. He stole 6 of my posts and photos as well.

Here’s the link
http://networkedblogs.com/80QQG

Oggi

By: Melony Panzarino

Melony Panzarino — Tue, 14 Sep 2010 08:46:50 +0000

可乐 14:22:00

By: SJ

SJ — Tue, 19 Jan 2010 03:51:38 +0000

Second time around: used coconut milk, water, more soy sauce and less rice vinegar. Came out great, will definitely make it again and again.

By: SJ

SJ — Fri, 08 Jan 2010 04:17:37 +0000

I made this today. Used beef broth and rice vineger. I’m not very familiar with how adobo should taste, but the vineger seemed to overpower the other flavors. Not bad overall, but maybe coconut milk would mellow it out? Next time I’ll try to cut back on the amount of vineger.