Beef Adobo
Category: Crockpot main dish
Prep time: about 20 minutes
Cooking time: 8-10 hours on low
No picture due to the brown-ness of the dish - thought it might look unappetising when it was actually quite good!
The recipe involves cubed beef with sliced onions in a sauce involving garlic, beef stock (I used a cube), soy sauce, vinegar, sugar and bay leaves. It doesn't have any vegetables involved, so it's best served with a salad or vegetables on the side. We ate it with brown rice as well. I actually forgot to add the green onions that you're supposed to serve on top, didn't even bother with the julienne carrots (I just can't make those happen, no matter how I try), and narrowly missed adding the lime juice, which goes on at the end, so an already simple and unfussy recipe can become even more so if you just want to use what's in the house.
We really enjoyed it - it's not too heavy, and was really yummy. A definite keeper - a nice way to begin!
(Scores are on a ten-point scale, ten being the best and one being the worst.)
Taste scores
Mark: 8
Jessica: 8
Ease of preparation: 8 (had to brown the meat, so it wasn't just a chuck-it-in-the-crock-pot, but pretty easy still).
Do it again? For sure!
3 comments:
I started reading comments about the Slow Cooker Chicken Adobo recipe on allrecipes.com and it seems like this is a pretty common ethnic style of cooking it (vinegar, soy sauce and bay leaves). Have you had Adobo before? Is it very strong? Some of the comments mentioned "sour," "smells to pungent," and "tangy."
Yes, the blurb before the recipe mentions that it's traditionally eaten in the Phillippines, but is also popular in Spain and Gibraltar.
I don't think I've had adobo-anything before, unless I have had it at a restaurant before and forgotten about it.
I asked Mark, and he would say tangy, which I would agree with, but it definitely not strong, or pungent or anything like that. It was just full of flavor. I did like it with the beef, I'm not sure if I would like it as much with chicken. I'll have a look at the allrecipes one to see how it compares.
Also, one thing that I forgot to mention is that I ended up using organic beef, because it was on sale, and we could taste a difference, so that also added to it's yummy factor.
Wow they use a lot of garlic in that recipe!
Ok, I'm going to put it on spark...
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