What’s Cooking: YUMMY Red Wine Adobong Tadyang

Before we start today’s cooking adventure I have to say that this is not my recipe, it belongs to Chef Ed Bugia of Pino Resto Bar. This recipe is featured in Yummy Magazine’s (September 2010) Adobo series that I wrote about yesterday. 

As you know I’m not an absolutist when it comes to cooking so I tweaked it a little, instead of simmering the meat in the sauce I boiled it in broth, like soup, I made half into the red wine adobo and the other half beef nilaga for my kiddo.Okay, enough yapping from me, here’s how to make this good eats!

WhatYahNeed: 

6-7 cloves minced garlic  (I used 1 head of garlic)

1 1/2 tbsp cooking oil
1/2 kilo beef short ribs ( I boiled it in water until tender,drained the meat and used the broth for soup)

1 cup red wine (choose one that’s good enough to drink)

1/2 cup soy sauce

1/2 cup white vinegar (I used cane vinegar for a milder tang)

1/2 cup beef broth

3 pieces star anise

3 bay leaves

1 tbsp brown sugar

black pepper to taste

toasted sesame seeds

WhatYahGottaDo:

1. Boil beef in stock until fork tender. Drain and set aside the stock for making soup.
2.Heat the oil in a pan and saute the garlic. Put the short ribs until well seared, or browned.
3. Pour in wine, broth,soy sauce, vinegar and sugar. Simmer in medium heat until sauce thickens and do not stir. Stirring makes the vinegar taste raw and overpowering.
4. Once the adobo is a bit dry add the spices and top with toasted sesame seeds.

This dish is best served with rice or French baguette.