INGREDIENTS
1 Kg Roast Beef Meat (cut into 2×2 inch cubes)
1 cup Vinegar
8 to 10 cloves of Garlic, (peeled)
1/2 tsp. All Spices
1/2 tsp. Cinnamon
1/2 tsp. Salt
1/3 cup of Vegetable cooking Oil
Enough Water (to cover up the meat)
COOKING INSTRUCTIONS
Let the meat come to room temperature.
Remove the thin sheet of the fatty strip that covers the meat cut.
Slice the beef in cubes. Usually sliced in 2×2 inch cubes
Heat oil in a large skillet and stir fry the beef batches, stirring, until color changes to golden brown on all sides, (browning the meat produces flavor compounds that are essential to the success of a roast), and then add the whole garlic when you are in your halfway through frying, wait till it starts to sizzle.
Add the bay leaves, vinegar, spices, and water. Bring to a boil and remove scum that arises. Simmer on low heat for an hour or more until the meat is tender, add more warm water as necessary.
AT last, add the salt and continue to simmer until liquid reduced to almost half.
Adjust the taste of salt and pepper. You can enjoy eating Adobo with pita bread.
Serve hot with fried or oven-baked potatoes. (recipe for oven-baked potatoes at category Quick & Easy).
