Filipino Beef Adobo with Creamy Sauce Recipe

Last Updated on December 11, 2016 by Ed Joven

How to cook Beef Adobo with Creamy Sauce

Beef Adobo with Creamy Sauce Recipe, Tender beef chunks stewed in vinegar made tastier with NESTLE All Purpose Cream.

With all the adobo recipes out there, this is the one that will get your loved ones' eyes, tummies, and hearts singing praises!

• ½ kg beef camto, cut into serving portions
• ½ cup vinegar
• ¼ cup MAGGI Savor, Chiligarlic
• 1 whole black peppercorns
• 1 piece bay leaf
• 1 tablespoon chopped garlic
• 1 11g MAGGI Beef Broth Cube
• 1 cup water
• 1 tetrabrick 250ml NESTLE All Purpose Cream
• 1 11g MAGGI Beef Broth Cube
• 2 pieces siling panigang
• salt to taste

Good to Know:

Meat, poultry, and liver are rich in iron needed for the formation of red blood cells and for the prevention of anemia.

• Briskly boil beef in the vinegar, MAGGI Savor, black peppercorns, bay leaf, garlic, and beef broth.
• Simmer over low heat for at least 1 ½ hour or until beef is tender. Add more water if necessary.
• When beef is tender, add the NESTLE All Purpose Cream and remaining MAGGI Beef Broth Cube.
• Continue simmering until sauce has thickened.
• Add siling panigang. Season with salt to taste.

  Tip: Cooking the beef into adobo style before simmering it with gata removes the rich taste of beef and coconut milk combined. The sourness surely makes this dish a very appetizing one.