500 - 750 grams beef short ribs
1 bottle RoniB's Kitchen Adobo sauce
1 can coconut milk
2 cloves garlic, crushed
2 stalks lemongrass, crushed
2 tsp turmeric
Place a pan on medium heat. Add about 2 tablespoons of oil. Optional; add a few gloves of crushed garlic for a more garlicky taste
When the oil is hot, shallow fry the beef short ribs until golden brown. Place in a casserole.
Pour the contents of one bottle of RoniB's Kitchen Adobo Sauce in the casserole.
Add one can of coconut milk, a good pinch of peppercorns and a bay leaf.
Add optional ingredients, if using.
Place casserole on high heat until boiling. Lower heat to simmer and cook for 1 hour to 1 1/2 hours or until beef is tender.
Take out the meats from the pan and place on a platter. Increase heat and reduce the sauce to half or desired sauce consistency. Drizzle over the beef short ribs.
Serve with steamed or boiled rice, slices of fresh tomatoes or with sweet potato mash. Top with toasted garlic chips
Heat beef short ribs in the oven for about 15-20 minutes or until heated through. Serve with fried rice made with some of the sauce.
Best eaten the next day to let the flavours mature and harmonise
Add this Filipino adobo variation using beef short ribs and watch your friends be amazed!
Beef Adobo In Coconut Milk