The Ultimate Guide to Adobong Baka: Braised Beef in Vinegar A Filipino Culinary Gem

The heart of Filipino culinary tradition with Adobong Baka, a dish that encapsulates the essence of comfort food in the Philippines. Also known as "Braised Beef in Vinegar," this dish is a testament to the ingenuity of Filipino cooking, where humble ingredients transform into a symphony of flavors and textures.

In Adobong Baka, tender pieces of beef are marinated in a blend of vinegar, soy sauce, garlic, and spices, infusing them with a robust and tangy depth of flavor. As it simmers to perfection, the beef becomes tender, and the sauce takes on a rich complexity, a signature characteristic of Adobo dishes.

This dish represents more than just a meal; it's a celebration of tradition and heritage, a dish that graces festive gatherings and everyday tables alike. Adobong Baka tells the story of warmth, hospitality, and the joy of shared meals.

So, embark on a culinary journey into the heart of Filipino cuisine with us. Let's unveil the secrets and savor the richness of Adobong Baka, where every bite resonates with tradition, bringing the comfort of home-cooked goodness to your table.

Adobong Baka or Braised Beef in Vinegar Recipe by Kulinarya

Ingredients: Serve 6

• 1kg beef short ribs, boneless or bone in
• 6 cloves garlic
• ½ tbsp black peppercorns
• ¾ cup vinegar (cane palm or white)
• 2 tbsp soy sauce
• 2 bay leaves
• ¼ cup oil
• 3 cups water
• 1 tsp salt

Preparation:

• Have butcher cut the beef short ribs into 1 ½ inch cubes
• Crush, peel, and mince the garlic. Crack the black peppercorns. Combine these in a mixing bowl with the vinegar, soy sauce, and bay leave.
• Add the beef short ribs to the marinade and let sit for at least 1 hour.
• In a mixing bowl, combine the peeled garlic and cracked peppercorns with the vinegar, soy sauce, and bay leaves.
• Add beef short ribs and marinate for at least 1 hour.

Cooking:

• In a deep heated pot, brown the beef in oil two batches over high heat. Add the remaining marinade.
• Add the water to the pot. Bring to a boil and immediately reduce to a simmer, 180F, and cook for 1 ½ hours or until meat is fork tender.
• Remove the meat pieces and reduce the liquid if necessary.
• Return the meat and adjust seasoning with salt according to taste. End.