- 3 lbs. cubed beef (chuck)
- 3/4 C white vinegar (Datu Puti is the brand i like, a Filipino vinegar made from sugar cane)
- 3 cloves of garlic (crushed)
- 2 pcs. bay leaves
- 1/2 T whole peppercorns
- 1 t each of ground pepper and salt
- 2 T fish sauce ( add 1 T first, taste then add the remaining fish sauce if needed)
- 1 can coconut milk ( 12 oz)
- water if needed
- **Vegetables (optional) but my mother-in-law always add vegetables to her adobo which i liked.
- 1 small green papaya or chayote, peeled and cubed
- 1 cup long beans cut about an inch size
- 1 large bell pepper ( i used red bell pepper) cubed.
- 1 piece of siling labuyo (Thai bird chili) optional
- Season beef cubes with salt and pepper. Sear and brown the meat.
- Combine the beef, vinegar, garlic, bay leaves and peppercorn in a saucepan.
- Bring mixture to a boil and simmer about an hour or until meat is tender. Add water if necessary.
- Add papaya or chayote, let it simmer until papaya is almost tender, then add the rest of the vegetables.
- Add 1 T of fish sauce, coconut milk and the Thai bird chili if you want your dish spicy, bring to a boil.
- Taste and adjust, add the remaining tablespoon of the fish sauce if needed.
- Served with steamed white rice.
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