Purple Yam’s Beef Shortribs Adobo recipe by Chef Amy Besa
Looking for a unique twist to everyone’s fave Pinoy dish? Renowned chef Amy Besa from famous Purple Yam of New York and Purple Yam Malate shared her own version of adobo to Interaksyon’s the Weekend Chef feature.
Called Beef Shortribs Adobo, the dish is one of the recipes features in her own cooking class, Reimagining Filipino Food, which she lead at The Maya Kitchen.
Her own version of the iconic Pinoy dish is characterized by its rich, dark brown and thick sauce that perfectly complements steamed rice. It can even be recreated into a richer version by substituting half of the chicken stock with coconut milk, Interaksyon reported.
Chef Amy shares the recipe to one of the best-sellers at Purple Yam Malate, as published in Interaksyon:
Beef Short Ribs Adobo
3 Tbsps. canola oil
3 lbs. beef short ribs, cut into 4 equal pieces
1/2 tsp. sea salt or kosher salt
1-1/2 tsps. freshly ground black pepper
1 clove garlic, halved
2 cups chicken stock or 1 cup chicken stock + 1 cup coconut milk
1 cup sherry vinegar, apple cider vinegar or mango vinegar
1/2 cup soy sauce
1 head garlic, cloves separated and peeled
3 bay leaves
3 pcs. whole bird’s eye chilies (optional)
1. In a large saucepan, over medium-high heat, warm canola oil until very hot but not smoking. Season short ribs with salt and 1/2 tsp. pepper.
2. Add the newly seasoned short ribs to the pan, in batches if necessary, and brown well.
3. Invert and cook other side until browned well, about 3 minutes total on both sides.
4. Transfer ribs to a plate, pouring off half of the oil, and return ribs to the pan and sear with 1 clove garlic.
5. Add chicken stock (and coconut oil, if using), vinegar, soy sauce, 1 head garlic, bay leaves, remaining 1 tsp. black pepper, and whole chilies (if using).
6. Bring mixture to a boil, then reduce the heat and simmer, partially covered, until the meat is tender and falling off the bone, about 1 hour and 20 minutes, skimming off excess fat as you cook. If desired, short ribs may be grilled or broiled afterwards.
7. Transfer ribs to a plate, increase the heat, and reduce the sauce until thickened, some 10 to 15 minutes. Discard bay leaves and chilies. Return ribs to the sauce.
8. Arrange shot ribs on a serving platter, and pour sauce over the ribs.