The classic adobo gets a punch of heat from the addition of fresh chilies. Serve it with heaps of steaming white rice!
INGREDIENTS
2 tablespoons vegetable oil
10 cloves garlic, peeled
1 teaspoon ground black pepper, freshly ground
500 grams beef brisket, sliced into cubes
1 cup vinegar
1/2 cup soy sauce
2 tablespoons sugar
3 bird's eye chilies, chopped, plus whole chilies for garnish
salt, to taste
steamed rice, to serve
green onions, chopped, to garnish
COOKING PROCEDURE
Heat oil in a pan over medium heat. Sauté garlic and pepper. Cook until garlic is browned, about 3 minutes.
Add beef and cook until browned on all sides.
Add vinegar, soy sauce, and 1 cup water. Simmer until beef is tender, about 1 hour. Add more water if mixture dries up.
Once beef is tender, add sugar and chopped chilies. Season with salt. Simmer until sauce is reduced, about 10 minutes.
Garnish adobo with green onions. Serve with rice and extra chilies.
