Adobo, corned beef style
Print This Post
It’s long been an enigma to me as to why adobo is largely associated with pork and chicken but not with beef. There are cuts of beef that contain just the right amount of fat and we all know that meat fat is essential in making good adobo. Ironically, this is one of the criticisms against it. I’ve seen a lot of ‘healthy’ versions of adobo cooked with lean meat or skinless chicken breasts and they just tasted awful. Second, stewing beef is best when slow cooked — the same principle for great adobo. So why not beef adobo?
That was what was playing inside my head one evening when I was trying to decide what to prepare for the kids’ packed school lunches the following day. I only meant to try cooking a kilo of beef short ribs as adobo but, the following morning, an inspiration hit me. Why not shred the meat and recook it a la corned beef? With fried eggs and rice, it would be an awesome breakfast.
And that is exactly what I did. The corned beef style adobo did not quite make it into the kids’ lunch boxes (they brought the beef short ribs adobo as is) but those of us left in the house (the helper and myself) enjoyed an unforgettable brunch.
To make this dish, you need good stewing beef. You know, the kind with some fat and ligaments that leave the meat moist and sticky after hours of simmering. Short ribs and brisket are the cuts I recommend. Kenchi (shanks) and batok (chuck?) would be good too. If you choose batok, the best ones have visible fat but not too much — just specks of white really rather than lumps. If the beef has too much fat, you will have very little adobo after all the fat has melted.
Note too that this dish is best cooked a day ahead. Why will be explained later.
Bookmark at:StumbleUpon | Digg | Del.icio.us | Newsvine | Spurl | Furl | Reddit | Yahoo! MyWeb
In the mood for more food? Try these!
Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.
Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.
Some entries DO NOT contain recipes.
Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the form below.
Comments
21 Responses to “Adobo, corned beef style”
Leave a Reply
Hi Connie,This is looks good I will try to cook these next weekend,I was eating my breakfast with corned beef in the can & fried eggs when I open your websit,so now you gave me an idea what to cook next weekend.Thanks.
Thanks Connie! I think you just solved my problem on what to prepare for fingerfood for a bridal shower I’m hosting this Saturday. I think I’ll serve it a la Jewish/Irish Corned Beef - served inside a big bread bowl, with the bread pieces on the side, big enough to scoop the adobo with for a quick easy bite!
very interesting and i’m getting hungry…..
i’m trying not to eat rice now but my husband would love this.love all your recipes.i use to bring left overs for
lunch the next day and my co workers are like “what is that?”
luz, tastier corned beef without the preservatives.
Nice idea, Tessa. Naku, your dad would love this. Pero bawal na sa kanya.
mareza, do you share with them?
Thanks Connie, I’ll send you photos if I’m successful
Hay, I do wish my papa would listen to me about being careful with what he eats! Wala rin, he still likes going on food trips with my brother. 
This sounds like an awesome way to have adobo! I love it!
Tessa, I can say the same thing with my hubby. He needs the diet BUT in the office, you know… food trips are a way of life hahahaha
try it, joey.
i’Ve cooked adobo once through recommedation from an cyber filipino friend. and would love to try this!
before that may i know what is native vinegar?
thanks
Although there are several varieties, native Filipino vinegar generally refers to the kind made from sugar cane.
so, no problem using white vinegar?
no problem at all, kris.
[...] Pinoy Cook: Adobo, corn beef style [...]
Hi Connie,I just wanna thank you for all the recipes you are sharing,I tried this today instead of making adobo,I had a leftover bistek filipino style from a Filipino restaurant here in San Diego I cooked like the way you did
It is so good too and add cilantro on top.
Hi Connie, Thanks for sharing your yummy recipes. My mom and I (both rookie cooks) always rely on your site now that we’re so far away from “coaches”.
hi tita conz,gud afternoon,first i want to thank you for all this stuff in your blog,actually maam im a vegetarian but i still need to cook something different everyday for my family specially for my hubby kc meat eater po cya and lastnite i saw this adobo,cornedbeef style and so this morning i do the same thing althou i used sweetpotato instead of potato naubusan po kc ko,im lazy to buy potato because its raining,and i also make simple sushi intead of plain rice and arrange it on a platter with avocado side dish and pieces of brocolli,wow its really amazing coz my husband says he can’t eat meat again coz he already had it lastnite,but i just said “juz try it”and so he began digging and guess what?he never stop until his plate was empty….im really so happy…and so,juz want to let you know,im really GRATEFUL on your blog,thanx poh talaga..dahil yung mga dati ko ng niluluto my ibang magagawa pa pla,sana poh add pa kayo ng more recipes on vegetables..again thanx….
hmmm good idea! gotta try it.
Hello Connie,
I tried this recipe for breakfast two sundays ago and everyone liked it (except for my aunt who is na strict non- to low-sodium diet, she wasn’t able to taste it).
I was just wondering if there is a way to make the meat less dry. That was their only complaint. Should I add more of the sauce back when I mix the beef and potatoes together?
Best regards and looking forward to getting a copy of your book.
malou, what cut of beef did you use?
I used brisket for this recipe and got it from monterey
Actually, it’s the fat the keeps the meat from getting dry. Brisket should contain enough fat but if it still turns out dry, adding some sauce just might do the trick.
Thanks Connie, I will do that. Best regards.