Beef Ribs Adobo simmering on the fire and smelling really good!
That picture was a result of an innocent “break period” that suddenly turned into a nasty urge to cook.
What happened, you may ask. After all, reviewing was supposed to be my only major pursuit till after November 25. No cooking allowed.
Well, the bug bit me I guess. It’s either that or my RSS feeder.
Here I was resting my mind when I stumbled on a blogger who wanted to know the beginnings of Philippine Adobo.
He wondered if Adobo was an original Filipino concoction or a ‘nationalized’ version of a recipe from one of our colonizers (probably the Spaniards), which through hundreds of years has been distilled to its present form. Take note that this is not a question of authenticity as both results still validate Adobo as distinctly Filipino.
The spice that started Europe's world conquest.
Anyway, curiosity is something history buffs share, so it got my interest.
Turns out that Adobo was first cooked in pre-colonial times as a scrumptious way to store meat, usually pork. Aside from the meat, other ingredients included water, salt and Sukang Tuba (coconut vinegar), slow cooked till the meat lost most of the fat, was tender and had absorbed the flavor. Louis doesn’t go into detail on tools but I think they were probably cooked and kept in a palayok (native clay pot) or in porcelain bartered with Chinese merchants for the well-to-do. As the food cooled, the oil that rose and formed on the surface served to seal the dish, allowing it to be stored up to 6 months.
It was only later that other ingredients were added in the mixture, such as the bay leaves, peppercorns and most recently, soy sauce. Slow cooking, where the meat falls off the bone and practically melts in your mouth, has also been replaced with faster cooking methods to accommodate a more modern lifestyle.
Louis, who’s been a sous chef, made a recipe based on traditional Adobo cooking. I planned to try the method with chicken after my exam, but I could not sleep while thinking about it! So I got up and puttered in the kitchen to do my own version based on what was available. I included his recipe so you can see the things I did differently.
Beef Ribs Adobo by H + E
I tried to stay true to the essence of the original recipe. But there were major adaptations as well. For example:
Meat. So, how the heck did my planned chicken turn into beef ribs? I forgot that I already cooked the free-range chicken we bought last week. Besides, I weighed in the fact that beef ribs is rather tasty and easier to cook if cut into smaller portions. I used 1.2 kilos because it seemed a waste to me to studiously remove 0.2 kilos just because (I will fail as a baker, I know). The fact that my dad had reserved it for his Beef Sinigang actually made me pause. But my craving to create was more urgent. If it tastes good, he’ll understand.
Peppercorn. I misread this part, and put in 1 tablespoon instead. The result wasn’t too spicy, nor overwhelmingly peppery. So I think it was okay.
Bay Leaves. I think both Louis’ recipe and mine used dried bay leaves. I chose the biggest ones in the packet and rubbed them to release the flavor. If using fresh leaves, add more in the pot. Make it at least 6.
Vinegar. I did not have the coconut variety, unfortunately. So I used Balsamic Vinegar, which was the strongest I had at hand and thus, nearest to the intensity of the Sukang Tuba. The other choices were Grape and Japanese Rice Vinegar, both of which are too light.
Local vs. Imported Garlic. I used the bigger ones, which is nothing in flavor compared to the smaller, more pungent local variety. I was bothered by this at first because the garlic’s flavor must be strong enough to stand with the other spices. Luckily, the garlic permeated the meat.
Simmering Time. My stove was already at its lowest level, but I think it was still too hot. I added 1/2 cup water at intervals when the sauce was in danger of completely drying up. The beef was also tender at a faster time than expected. I thus decided to use common sense and finished cooking after only 1 2/3 hours. I wanted very tender beef, but not to the point that it fell off the bones. Thus, I was satisfied. However, if this was extended to 2 hours or more, the meat would definitely be melt-in-your-mouth tender.
The Result by H + E
Tender, Tasy and Delicious! But not enough to rock my socks.
Frankly, I felt a bit uncertain using salt over soy sauce, since I’ve been using the latter on Adobo my whole life. I wasn’t sure if the taste will carry the same depth that a good soy sauce can do.
I had nothing to fear after all. The Beef Ribs Adobo was delicious! I tried it with both rice and Pan de Sal (a staple bread no self-respecting Filipino bakery can do without) and both were complementary to the dish. I was also pleased that I didn’t add oil at all and let the beef’s fat do the job. It occurred to me on hindsight that perhaps the reason this wasn’t in the original recipe was because pork produces a lot of oil. But if the dish isn’t meant for long-term storage (which needs a sizeable amount of fat to effectively seal in a container), then this isn’t a problem.
Ah, and like Louis, I stored part of what I cooked in a bottle. This is supposed to make it more delectable, so I will compare and let you know tomorrow.
However, the question was also raised in Louis’ blog as to why Filipinos don’t use other meat like beef or goat on their Adobo much. I don’t think it’s a question of supply, as was earlier floated around there, as it is a matter of taste. I believe that the best Adobo is cooked with chicken or pork or both (I’m suspending judgement on goat because I haven’t eaten it in Adobo yet).
So while Beef Ribs Adobo tastes really good, I believe that using the same method on either or both chicken and pork will yield phenomenal results. It’s certainly what I intend to do next time.
I’m also intrigued at what would happen if I use Sukang Tuba and local garlic. I wager the flavor would be more intense.
Like this:
Be the first to like this post.
So it’s a joy to be in the merry company of photo and food enthusiasts at Click, Eat and Gimick to the Max’s! A basic food photography and styling workshop. For P1000, it’s where you learn to style and shoot your own food under a studio setting AND eat a buffet meal as well.
At first, he set up his lighting equipment to simulate the basic atmosphere in a studio. Then he placed the now beatific Max’s fried chicken in its mouthwatering, hunger-inducing spotlight.
But before we could eat all That, the challenge was to first arrange the food nicely on plates and shoot. I really loved how everyone put their energies into it, despite the rumbling stomachs and twitching noses. Ahem.
xtine
