Beef Adobo in Coconut Milk

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 356.8
  • Total Fat: 19.5 g
  • Cholesterol: 112.5 mg
  • Sodium: 559.9 mg
  • Total Carbs: 6.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 36.9 g

View full nutritional breakdown of Beef Adobo in Coconut Milk calories by ingredient


Introduction

This adobo does not use soy sauce. It is replaced with coconut milk. This is more in keeping with the original adobo which uses beef and vinegar only. It is tart but tasty. This adobo does not use soy sauce. It is replaced with coconut milk. This is more in keeping with the original adobo which uses beef and vinegar only. It is tart but tasty.
Number of Servings: 6

Ingredients

    5 gloves of garlic, crushed
    2 lemongrass stalks, 1 inch length and crush
    3 thai red chillies
    1 tsp of ground black peppercorns
    1 cup of cider vinegar or palm vinegar
    2 cups of coconut milk
    725 grams of beef brisket cut in cubes
    1 tbsp ground tumeric
    Fish sauce, to taste
    1 tbsp sunflower oil


Tips

To let the flavours develop further, store the beef and reduced sauce overnight and continue the cooking process the next day.

If doing this, use the oil that rises to the top of the sauce in a pan that will fry the beef cubes. Then add the sauce to warm through.

You may also use chicken. Just add fresh basil.


Directions

1. Put all ingredients in a casserole or dutch oven and simmer for 2 hours or until beef is soft and easy to cut with a fork.
2. Take out the beef and set aside. Cool down.
3. Reduce the sauce until half. Check seasonings.
4. Heat oil in a pan and light fry the beef.
5. Add the reduced sauce in the pan with the beef and let it warm through.

Serve with steamed rice.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user RONIB78.