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.