Thursday, 23 May 2013

Recipe - Beef Adobo

The Explorer has exams and I saw him for the last time before they're over. People have raised eyebrows at how finely we're cutting it even though this was two weeks before the first exam and I was only going for an evening. Oxford people are cray about this kind of thing. Nevertheless, I was hesitant about it not because of others questioning the prudency but because I thought it seemed fine and I recognise that I didn't have the right attitude to exams but it didn't matter for me because I didn't have to get a particularly high mark to do what I wanted to do. Still, to reduce the time commitment involved and generally relax my companion, I thought it would be kind to cook in London and carry the food over. I must have been having a particularly high self esteem day - I was impressed by both my cookery and the graciousness which sort of reduces the altruistic side of this good deed. Still, while preparing I was somewhat regretting having committed to it as I was tailspinning at the preparation I had to do for my own exams and some things more important than exams. Whatever, they're done now. I don't know how they went but I know this meal was tasty so maybe it was worth it because maybe I'll end up doing something to do with food with my life. (This is so unlikely that I regret having written it.) Look at our little mugs of sherry!

Beef adobo
1 large onion, finely sliced 
1 inch ginger
5 cloves garlic
1 chilli, sliced
500g beef
750g potatoes
2 carrots
50ml vinegar 
75ml soy sauce
25ml kecap manis
200ml stock
2 bay leaves 
1 tbsp sugar
Steamed rice and broccoli, to serve

Fry onion, garlic, chilli and ginger until browned.
Add beef and brown.
Add vinegar, soy sauce, kecap manis, stock and bay leaves. 
Bring to a simmer.
Simmer until beef is tender, about two hours.
Add potatoes and carrots and simmer for a further half an hour.
Season to taste with salt and sugar at the end.
Serve with rice and steamed broccoli.

1 comment:

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