Spicy Coco Milk Braised Beef Adobo
This variation of adobo uses beef for a more robust flavor and is braised in coconut milk making it extra creamy. Surprise anyone with this fresh new take on the classic.
Servings: 8 people
Ingredients
- 1 kilos Beef Brisket cut into cubes
- 1 bulb garlic crushed
- 1 tablespoon Black Peppercorns
- 1 400ml. can Coconut Milk
- 1/4 cup Coconut Vinegar
- 1/4 cup Soy Sauce
- 1 cup Beef Stock
- 6 pieces Jalapeno Peppers whole
- 3 pieces Bay Leaves dried
- Salt to taste
- Pepper to taste
Instructions
- Marinate beef in soy sauce, vinegar, garlic, and black peppercorns overnight.
- Take them out of the marinade, pat dry, and season lightly with salt.
- Pour about 1/4 cup of the coconut milk into a pan and heat until the oils and curd split.
- Allow the curds to toast a bit and set aside.
- Sear the beef in the remaining oil.
- Add in the marinade, beef stock, and bring to a boil.
- Transfer to the slow cooker, adding in the remaining coconut milk, bay leaves, jalapenos, and beef.
- Cook on low for 8 hours.