Peppery Spicy Beef Adobo

Peppery Spicy Beef Adobo (Ren Yi's) Pic


Chef Gene Gonzales puts a blazing twist on adobo by using 3 different types of peppercorns.


Serves: 4 persons

Prep Time: 10 minutes

Cooking Time: 2 hours and 10 minutes




  • 4 tablespoons annatto (atsuete) oil
  • 2 teaspoons minced garlic
  • 1 kilo beef short ribs (tadyang), cut into 3-inch pieces
  • 1 tablespoon vinegar
  • 1 tablespoon green peppercorns
  • 1 tablespoon red peppercorns
  • 1 tablespoon white peppercorns
  • 3 tablespoons fish sauce (patis)
  • 1/2 teaspoon salt
  • 3-4 pieces star anise
  • 2 bay leaves
  • 1-2 pieces bird’s eye chili (siling labuyo)
  • 5 cups chicken stock




  • Heat oil then sauté garlic.
  • Add short ribs and sear to brown.
  • Add vinegar and simmer – don’t stir until the vinegar boils and releases its acidic odor.
  • Add peppercorns, patis, salt, star anise, bay leaves, and chili peppers.
  • Pour in stock and braise the ribs, covered, for about 2 hours or until tender.
  • Remove the ribs from the sauce then simmer until sauce is reduced by half. Return the ribs to the pan and cook for a few more minutes.



  • To shorten cooking time, yoiu can tenderize the ribs in a pressure cooker.


Recipe from Yummy: Filipino Favorites. Published by Summit Media and edited by Mabel David-Pilar.


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