Dive into the heart of Filipino cuisine with this rich and deeply flavorful Beef Shank and Backbone Adobo. This isn't your average adobo; we're taking this classic dish to a new level of savory deliciousness by using beef shank and backbone, resulting in a tender, fall-off-the-bone experience. The combination of rich beef broth, pungent garlic, tangy vinegar, and warming peppercorns creates a symphony of taste that will leave you wanting more. Forget tough, chewy beef; this recipe unlocks the ultimate tenderness.
Prepare for a culinary adventure as we guide you through each step of creating this exceptional Adobo. From expertly browning the meat to achieving the perfect balance of sweet and savory, we'll ensure you conquer this seemingly complex dish with ease. This detailed, step-by-step guide will transform your kitchen into a fragrant haven of Filipino flavor, making this unforgettable Beef Shank and Backbone Adobo a new family favorite.
Tools Needed
- Pot
- Blender
- Knife
- Cutting board
Ingredients
- Beef shank and backbone: 2 kg
- Whole pepper: 1/2 teaspoon
- Thyme: 1/2 teaspoon
- Onion: 1/4
- Oregano: 1/4 teaspoon
- Cumin (whole): 1/4 teaspoon
- Garlic cloves: 3
- Ancho chiles (deseeded): 3
- Pua chiles (deseeded): 3
- Guajillo chiles (deseeded): 6
- Tomatoes (medium): 2
- Bay leaf: 1
- Salt
- Water
- Cooking oil
Step-by-Step Instructions
Step 1. Sauté Aromatics & Prepare the Sauce
- Heat oil in a pot. Fry the chiles, garlic, onion, thyme, oregano, pepper, and chopped tomatoes.
- After 6 minutes of frying, add a little water and cover. Let it boil for 5 minutes.
- Let the mixture cool down and then blend it until smooth.
Step 2. Sear the Meat and Combine Ingredients
- Season the beef shank and backbone with salt and ground pepper.
- Sear the meat in the pot until it is browned on all sides.
- Add the blended chili sauce to the seared meat.
- Add a cup of water to deglaze the pan, scraping up any browned bits.
- Stir everything together, then add more water, salt, and the bay leaf.
Step 3. Simmer to Perfection
- Add about 2 1/2 cups of water. Cover the pot tightly to trap the steam.
- Bring to a boil, then reduce heat to very low. Simmer for 1 hour and 45 minutes.
Step 4. Rest and Serve
- Turn off the heat and let the meat rest before serving.
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Tips
- Ensure the meat is well-cooked and juicy by simmering it for a sufficient amount of time over low heat and keeping the pot tightly sealed.
- Seal the pot very well to prevent steam from escaping, ensuring the meat cooks evenly and stays tender.
Nutrition
- N/A
FAQs
1. Can I use other cuts of beef instead of beef shank and backbone?
While shank and backbone provide the best results due to their collagen content, you can substitute with beef stew meat or even short ribs. Just expect a slightly less tender result.
2. How long does the Beef Shank and Backbone Adobo need to simmer?
Simmering time depends on the toughness of the meat and your preferred tenderness. Expect at least 2-3 hours, but it can simmer for up to 4 hours for incredibly tender results. The meat should be easily pulled apart with a fork.
3. Can I make this recipe in a slow cooker or Instant Pot?
Absolutely! For slow cookers, brown the meat first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. For Instant Pot, follow the browning instructions, then pressure cook on high for 45-60 minutes, followed by a natural pressure release.
This Beef Shank and Backbone Adobo recipe delivers a truly unforgettable Filipino feast. The tender meat, rich sauce, and vibrant flavors will impress your family and friends. Enjoy this hearty and satisfying dish, and don't hesitate to experiment with your favorite sides!