Adobong Baka at Litid (Beef Meat and Tendons in Soy Sauce)

In the Philippines, there is this popular dish called adobo. It is composed mainly of meat in soy sauce with some spices. Many variations are available and this one I made using beef meat and tendons. Normally I would cook this Chinese style but I thought of making adobo instead.

Ingredients:

½ kg Beef, cut into cubes

200 g Beef tendons

2 ½ cups Water (for tenderizing the tendons)

5 cloves Garlic, minced

1 pc. Onion, medium, quartered

½ tsp. Black pepper, freshly milled

½ tsp. Chiu chow chilli oil

5 tbsp. Premium dark soy sauce

5 pcs. Bay leaf

4 tbsp. Coconut vinegar

1 tbsp Mirin wine

1 cup Water

Cooking Instructions:

I used dried beef tendons so you first need to hydrate and tenderize it by placing the tendons in pressure cooker with 2 ½ cups of water and pressure cooking it for about 1 ½ hour. After the said time, you may turn off heat and allow to cool normally. Do not vent steam to accelerate cooling as the additional cooling time is used to tenderize the tendons more. Open the pressure cooker and discard the liquid. Wash the tendons and slice to desired pieces and set aside.

Wash the pressure cooker and place on it, all of the ingredients and the beef tendons. Cover and pressure cook for 40 minutes. Turn off the heat after the stated cooking time and allow cooling normally. Again do not accelerate cooling by venting steam. Open and remove any excess fat that floats and serve with plain steamed buns, bread or rice.