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Beef and Guinness Adobo

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.