ADOBONG BAKA SA GATA ( BEEF ADOBO WITH COCONUT MILK)

Adobo sa gata is another version of the famous Filipino Adobo. First tried this dish in San Pablo, Laguna. Never had this adobo version growing up, my mom always cooked the bisaya, Cebuano version ofcourse. Check the bisaya version HERE

3 lbs. cubed beef (chuck)
3/4 C white vinegar (Datu Puti is the brand i like, a Filipino vinegar made from sugar cane)
3 cloves of garlic (crushed)
2 pcs. bay leaves
1/2 T whole peppercorns

1 t each of ground pepper and salt
2 T fish sauce ( add 1 T first, taste then add the remaining fish sauce if needed)
1 can coconut milk ( 12 oz)
water if needed
**Vegetables (optional) but my mother-in-law always add vegetables to her adobo which i liked.
1 small green papaya or chayote, peeled and cubed
1 cup long beans cut about an inch size
1 large bell pepper ( i used red bell pepper) cubed.
1 piece of siling labuyo (Thai bird chili) optional

Season beef cubes with salt and pepper. Sear and brown the meat.
Combine the beef, vinegar, garlic, bay leaves and peppercorn in a saucepan.
Bring mixture to a boil and simmer about an hour or until meat is tender. Add water if necessary.
Add papaya or chayote, let it simmer until papaya is almost tender, then add the rest of the vegetables.
Add 1 T of fish sauce, coconut milk and the Thai bird chili if you want your dish spicy, bring to a boil.
Taste and adjust, add the remaining tablespoon of the fish sauce if needed.
Served with steamed white rice.