Beef and Guinness Adobo
By OcadoLife
Published on 08 February 2024
Dublin-based chef Richie Castillo drew inspiration from his Irish-Filipino roots to rustle up this Beef and Guinness Adobo – an Emerald-Isle spin on the tangy, sticky braised-meat stew that’s often called the unofficial national dish of the Philippines. “Being half-Irish, half-Filipino, it made sense to me to combine the two,” says Richie. “Adobo is tangy, umami and aromatic. Guinness complements it as it adds extra depth and the roasted, sweet nutty flavours of barley, which round off the dish. It’s minimal effort, maximum flavour!” Looking for more beef recipes? Look no further.
Time and servings
1 hr 55 minsTotal time
6Servings
10 minsPrep time
1 hr 45 minsCooking time
Ingredients
- 500g beef chuck steak, diced into 2.5 cm cubes
- 4 bay leaves
- 1 tbsp black peppercorns
- 7 garlic cloves, sliced
- 75ml dark soy sauce
- 75ml light soy sauce
- 80ml raw apple cider vinegar
- 1½ tbsp light muscovado sugar
- 250ml Guinness
- 300g rice
- 500g pak choi
- 1 tbsp vegetable oil
Method
Step 1
Put the diced beef in a bowl and add the bay leaves, peppercorns, garlic, soy sauces, vinegar and sugar. Make sure the beef is well coated and leave to marinate for 2 hrs or overnight.Step 2
Set a pan over a high heat. Remove the beef from the marinade with a slotted spoon and brown in batches. Return all the beef to the pan with the marinade, 200ml water and the Guinness. Bring to the boil, then reduce the heat and simmer for 1 hr 30 mins until tender.Step 3
Meanwhile, cook the rice according to the pack instructions. Stir-fry the pak choi in the oil. Serve the adobo over the rice with the pak choi.