There’s nothing quite like the warmth of a cozy kitchen on a leisurely weekend, especially when the smell of savory Filipino Beef Adobo wafts through the air. The rich aroma of marinated short ribs simmering with garlic, soy sauce, and a hint of vinegar creates an inviting atmosphere that makes my heart flutter. After a long week of takeout menus and rushed dinners, I craved something more fulfilling—something that celebrated both tradition and flavor.
As I gathered my ingredients, I remembered how this classic Filipino dish has a way of bringing friends and family together around the table. With each tender bite of beef, simmered to perfection, I couldn’t wait to savor the delicious balance of savory and slightly tangy notes. This recipe not only transforms inexpensive ingredients into a gourmet experience, but it also serves as a delightful reminder of home-cooked meals that nourish body and soul.
Join me as we dive into the world of Filipino Beef Adobo, a dish that promises to elevate your dinner routine and impress your loved ones—without breaking a sweat.
Why is Filipino Beef Adobo a must-try?
Flavor Explosion: The bold combination of savory soy sauce, garlic, and tangy vinegar creates an unforgettable taste that lingers on your palate.
Effortless Preparation: With just a few simple steps, you can whip up this comforting dish, making it perfect for busy weeknights or leisurely weekends.
Nourishing Choice: This hearty recipe transforms humble ingredients into a satisfying meal that warms the soul.
Crowd-Pleasing Delight: Serve it to family and friends, and watch as everyone eagerly comes back for seconds!
Perfect Pairing: Enjoy alongside steaming Jasmine rice for a truly authentic flavor experience. For a little twist, check out our other delicious Asian-inspired recipes!
Filipino Beef Adobo Ingredients
• Discover the essential flavors of Filipino Beef Adobo with these ingredients!
For the Beef
• 3 pounds short ribs, bone-in – This cut is perfect for braising, providing rich flavor and tenderness.
For Seasoning
• Kosher salt – Essential for enhancing the beef’s natural flavors and creating a savory base.
• Freshly cracked black pepper – Adds a delightful kick that complements the other bold ingredients.
For Cooking
• 2 tablespoons avocado oil – A heart-healthy oil that allows for high-temperature cooking without smoking.
For the Aromatics
• 1 medium yellow onion, halved and sliced into ⅛ thick slices – Provides sweetness and depth to the dish.
• ¼ cup garlic, minced – You can never have enough garlic for that rich, aromatic flavor!
For the Sauce
• ⅓ cup soy sauce, Lauriat brand – A key player in achieving that signature umami taste.
• 2½ teaspoons brown sugar, packed – Balances the savory flavors and adds a slight caramelization.
• ¼ teaspoon black peppercorn – Infuses the dish with a more complex peppery essence.
• 3 large bay leaves – Imparts a fragrant aroma that enhances the overall taste.
For the Liquid
• ½ cup vinegar, Datu Puti brand – This staple ingredient delivers the characteristic tanginess of Filipino Beef Adobo.
• 1 cup water – Helps to create a beautifully balanced sauce as the beef simmers.
How to Make Filipino Beef Adobo
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Prepare the Beef: Remove short ribs from the refrigerator 30 minutes before cooking. Pat them dry with a paper towel, then season all sides generously with kosher salt and freshly cracked black pepper.
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Preheat the Oven: Set your oven to 300°F, creating a perfect low and slow cooking environment for the beef.
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Brown the Ribs: Heat avocado oil in a 3.5-quart braiser or heavy-bottom pot over medium-high heat. Add the short ribs, browning them on all sides for 10-15 minutes. Once done, remove the ribs and set them aside, keeping just 2½ tablespoons of oil in the pot.
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Sauté the Aromatics: Add minced garlic and sliced onion to the braiser, sautéing for about 4 minutes until they are fragrant and softened.
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Mix the Sauce: Stir in the soy sauce, black peppercorns, brown sugar, and bay leaves until everything is well combined and the sugar has begun to dissolve.
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Add Vinegar: Pour in the vinegar without stirring. Cover the pot with a lid, waiting until the mixture reaches a boil before you give it a gentle stir.
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Simmer in the Oven: Once boiling, return the short ribs to the braiser and add the water. Bring everything back to a boil, then turn off the heat. Cover with the lid and transfer the braiser to the oven. Cook for 2-2½ hours, or until the beef is fall-off-the-bone tender, flipping the short ribs halfway through.
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Serve and Enjoy: Just before serving, skim any unwanted oil from the surface and discard any loose bones. Serve your flavorful Filipino Beef Adobo hot with fragrant Jasmine rice to soak up all the delicious sauce.
Optional: Garnish with fresh cilantro for added freshness.
Exact quantities are listed in the recipe card below.
Filipino Beef Adobo Variations
Feel free to get creative and tailor this classic dish to your taste and dietary needs!
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Gluten-Free: Substitute soy sauce with a gluten-free tamari sauce for those with gluten sensitivities. It will maintain that savory depth!
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Sweet and Spicy: Add sliced jalapeños or crushed red pepper flakes for a delightful heat that complements the sweetness of the brown sugar and vinegar.
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Coconut Cream: For a creamy twist, stir in a can of coconut cream towards the end of cooking. It adds richness and enhances the flavors without overpowering the dish.
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Vegetarian: Swap the beef with hearty vegetables like eggplant, mushrooms, or jackfruit. Adjust cooking time to suit the tenderness of your chosen veggies.
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Zesty Citrus: Infuse some fresh zest by adding a tablespoon of calamansi or lime juice before serving. The citrus brightness cuts through the richness beautifully!
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Extra Umami: Add a splash of Worcestershire sauce or fish sauce for an extra layer of umami flavor that will have taste buds dancing.
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Fruit-Sweetened: Incorporate pineapple chunks or raisins for a sweet and fruity contrast that brings a delightful twist to the dish.
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Herb-Infused: Stir in fresh cilantro or basil just before serving to add a touch of freshness that lifts the bold flavors of the adobo.
How to Store and Freeze Filipino Beef Adobo
Fridge: Store leftover Filipino Beef Adobo in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld even more!
Freezer: If you want to save some for later, freeze the adobo in an airtight container for up to 3 months. Thaw in the fridge before reheating.
Reheating: Reheat on the stovetop over low heat until warmed through, adding a splash of water if necessary to maintain moisture.
Room Temperature: It’s best to avoid leaving Filipino Beef Adobo out at room temperature for more than 2 hours to ensure food safety.
Expert Tips for Filipino Beef Adobo
Season Generously: Always salt the short ribs well at the beginning. This enhances their meaty flavor and helps create a delicious sauce.
Vinegar First: When adding vinegar, remember to avoid stirring immediately. This allows the vinegar to infuse its tanginess fully before you blend it with the other ingredients.
Patience is Key: Slow-cooking is essential! Don’t rush the simmering time. Let the Filipino Beef Adobo cook for at least 2 hours for optimal tenderness.
Adjust for Sweetness: If you prefer a sweeter sauce, feel free to increase the brown sugar slightly. Taste it right before serving to find your perfect balance.
Serve with Rice: The sauce is fantastic over Jasmine rice, so don’t skimp on the carbs! It’s a comforting pairing that completes the meal.
Skim for Clarity: Before serving, always skim off unwanted oil to enhance the presentation of your Filipino Beef Adobo. Enjoy that beautiful sauce!
Make Ahead Options
These Filipino Beef Adobo is perfect for busy home cooks looking to save time during the week! You can season the short ribs with kosher salt and black pepper, and keep them in the refrigerator for up to 24 hours prior to cooking. Additionally, the sautéed garlic and onion can be prepared and stored in an airtight container for up to 3 days to maximize flavor. When ready to serve, simply reheat the aromatics, add the remaining ingredients, and continue with the braising process as outlined in the recipe. This way, you’ll enjoy the same comforting, delicious meal, all while spending less time in the kitchen!
What to Serve with Filipino Beef Adobo?
Imagine gathering around a table filled with delicious dishes, where the rich aroma of savory Beef Adobo fills the air, igniting your appetite.
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Steaming Jasmine Rice: The perfect canvas for soaking up the tangy sauce, enhancing every bite of the tender beef.
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Garlic Fried Rice: Add a delightful crunch and flavor burst. This aromatic side elevates your meal, making every mouthful irresistible.
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Stir-Fried Vegetables: Fresh, vibrant greens like bok choy or broccoli provide a crisp contrast to the rich, hearty beef, adding a touch of brightness to your plate.
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Honey Garlic Shrimp: A touch of sweetness complements the savory adobo beautifully. This dish will tantalize your taste buds with contrasting textures and flavors.
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Crispy Egg Rolls: Golden and crunchy, these bite-sized goodies offer a delightful crunch that pairs perfectly with the tender beef adobo, making each meal feel festive.
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Refreshing Cucumber Salad: Crisp cucumbers drizzled with vinegar and sesame oil bring a cooling effect to the table, balancing the heat of the adobo.
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Classic Filipino Pancit: This noodle dish is a must for any gathering! Its savory flavors and chewy texture make it a crowd-pleaser alongside Filipino Beef Adobo.
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Chilled Coconut Drink: A sweet, tropical refreshment that creates a lovely harmony with the savory beef, cleansing your palate with each sip.
Filipino Beef Adobo Recipe FAQs
What is the best way to select short ribs for Filipino Beef Adobo?
When choosing short ribs, look for ones with good marbling and a deep, rich color. The meat should feel firm and have a bit of flex when you press it. Avoid any that appear dry or have dark spots all over. Freshness is key for achieving that melt-in-your-mouth tenderness!
How should I store leftover Filipino Beef Adobo?
Leftover Filipino Beef Adobo can be stored in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld and intensify, making for an even more delicious meal when reheated. Just remember to let it cool to room temperature before sealing it up!
Can I freeze Filipino Beef Adobo?
Absolutely! To freeze your Filipino Beef Adobo, let it cool completely, then transfer it to an airtight container or heavy-duty freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on low on the stovetop, adding a splash of water if needed to keep it nice and moist.
What should I do if my adobo sauce is too salty?
If you find that your Filipino Beef Adobo is too salty for your taste, you can balance it out with a bit of sweetness. Consider adding an extra teaspoon of brown sugar or a touch of coconut sugar to the sauce while it simmers. Additionally, if you’re serving it with rice, a generous helping of Jasmine rice can help absorb some of the saltiness!
Is Filipino Beef Adobo safe for pets?
While Filipino Beef Adobo is a delicious dish for humans, it’s best to keep it away from pets. The soy sauce used in the recipe contains sodium, which can be harmful to dogs and cats in large amounts. It’s always a good idea to stick with pet-friendly foods when treating your furry friends.
What can I serve with Filipino Beef Adobo?
For the perfect pairing, serve your Filipino Beef Adobo with steamy Jasmine rice, allowing that savory sauce to soak in! You might also enjoy it with a side of sautéed green vegetables or a simple salad to balance out the meal. The more, the merrier when it comes to flavor combinations!
Savory Filipino Beef Adobo: A Comfort Food Classic
Ingredients
Equipment
Method
- Remove short ribs from the refrigerator 30 minutes before cooking. Pat them dry with a paper towel, then season all sides generously with kosher salt and freshly cracked black pepper.
- Set your oven to 300°F, creating a perfect low and slow cooking environment.
- Heat avocado oil in a braiser or heavy-bottom pot over medium-high heat. Add the short ribs, browning them on all sides for 10-15 minutes. Once done, remove the ribs and set them aside, keeping 2½ tablespoons of oil in the pot.
- Add minced garlic and sliced onion to the pot, sautéing for about 4 minutes until fragrant and softened.
- Stir in the soy sauce, black peppercorns, brown sugar, and bay leaves until well combined and the sugar begins to dissolve.
- Pour in the vinegar without stirring. Cover the pot with a lid and wait until the mixture reaches a boil before gently stirring.
- Once boiling, return the short ribs to the pot and add the water. Bring back to a boil, then turn off the heat. Cover and transfer to the oven. Cook for 2-2½ hours, or until beef is tender.
- Before serving, skim any unwanted oil from the surface and discard any loose bones. Serve hot with Jasmine rice.
