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Adobo, corned beef style
Ingredients :
1 kilo of stewing beef
1 whole head of garlic, crushed
3/4 c. of native vinegar
1/2 c. of dark soy sauce
1 bay leaf
a handful of peppercorns
3-4 tbsps. of cooking oil
2-3 potatoes
1 onion
1 tbsp. of chopped onion leaves (cilantro would be even better)
2-3 eggs
hot cooked rice
Cooking procedure :
Place the beef in a cooking pot. Pour in the vinegar. Add the garlic, peppercorns and bay leaf. Bring to a boil without stirring. After the mixture boils, cook over high heat, stirring occasionally, until the vinegar has evaporated. Pour in the soy sauce and enough water to cover. Simmer for 2 hours or longer, or until the meat is fork tender.
Cool. Chill overnight, if possible.
The next day, scrape off the fat that has formed on top of the sauce.
Reheat the adobo. Separate the meat from the sauce. Strain the sauce and reserve.
Using two forks, shred the meat, discarding the bones, if any. This should be easy IF the meat is tender enough. If you have difficulty, that means the beef needs to be cooked longer. So, after shredding the meat, set aside.
Peel the potatoes and cut into half-inch cubes. Peel the onion, cut in half and slice thinly.
Heat the cooking oil in a pan. Note that I used a non-stick pan so that I would only need a minimal amount of cooking oil to brown the potatoes. When the oil is hot, add the potatoes and cook until lightly browned. Add the sliced onion, stirring to separate them. Add the shredded beef adobo and cook just until reheated.
To serve, place hot rice and a fried egg on a plate, add a generous amount of corned beef style adobo and sprinkle with chopped onion leaves or cilantro. Start digging in and enjoy. 
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Comments
21 Responses to “Adobo, corned beef style”
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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.