Crispy Beef Adobo



  • 1.4 kg. Beef Short-Ribs (Beef Tadyang), cut into 1.5 inch pieces.
  • ½ cup Datu Puti Cane Vinegar
  • 2 tbsp. Datu Puti Soy Sauce
  • 12 cloves Garlic
  • 7 pcs. Peppercorns, Black
  • 3 pcs. Bay Leaves
  • 3 cups Water
  • Salt
  • 2 cups Cooking Oil
  1. Wash the beef ribs. Crush and peel 4 pcs. of the garlic. Set aside. Crush, peel and mince 8 pcs. of the garlic. Crack 5 pcs. of the peppercorns.
  2. Combine these with the vinegar, soy sauce, and bay leaves. Add the beef short ribs to the marinade and let sit for 1-2 hours. You can also marinade overnight or up to 8-10 hours in the chiller.
  3. In a deep heavy pot or Dutch Oven, add the beef and the marinade and the water. Bring the pot to boil and then lower the heat to simmer for ½ hours or until the meat is fork tender. Alternatively, allow the adobo to simmer until the smell of the vinegar has lessened (about 20-30 minutes) then cover and braise inside the oven pre-heated to 350 degrees Farenheit or 175 degrees Celcius for ½ hours or until the meat is fork tender or falling off the bone. You can also use a pressure cooker. Simmer first for 20 minutes to remove some of the Datu Puti Vinegar, then place inside a pressure cooker. Cook for 1 hour after the steam has began to release or until the meat is falling off the bone.
  4. Remove the meat and allow to dry over a strainer. Alternatively, you can dry the meat in a pre-heated 200 degree Farenheit or 100 degree Celcius oven for 30 minutes. You can also just place it in the chiller overnight.
  5. When the sauce has cooled, chill it for 2 hours in the chiller or overnight. Then defat or scrape of some of the fat but leave some as part of the sauce.
  6. When ready to serve, add 1 tsp. of patis (fish sauce) to the sauce and reheat. Add some more patis to taste.
  7. Bring the beef ribs to room temperature is coming from the chiller. Heat 2 cups of cooking oil to about 375 degrees Farenheit or 200 degrees Celcius and fry the beef pieces in batches until crispy or about 2-3 minutes per piece depending on the size. Dry on a strainer with paper towels on top.
  8. To serve: Place a tablespoon of adobo sauce on the plate. Add 2 pieces of the beef short rib on top of the sauce. Serve additional adobo sauce on the side.