Day 20, Deo Inspired Adobo

Yesterday, went to one of the oldest butcher in town, Idsoe in Stavanger center and bought a few kilos of oxtail for a test kitchen with a partner on Monday. Got extra that I can cook for today´s meal.  wanted to do oxtail stew but I change my mind instead opt to try this recipe from a previous colleague at TGIF Ortigas.  Inspired with his Adobo recipe, and below is the final product.  Adobo is really good with a fatty pork but an oxtail is definite alternative since it is also fatty and when you cook it longer, it produces same gelatinous substance as a pork fat does. Which helps when you make adobo reduction.  According to Deo, the secret to his Adobo is loads of garlic, vinegar and fat.  Thank you to Deo for sharing his recipe in FB.  

DEO INSPIRED ADOBO

3     tablespoons    olive oil

2     bulbs              chinese garlic, minced

750  grams            oxtail

2     teaspoon         ground pepper

1      cup                vinegar 

1/2   cup                soy sauce

1      teaspoon        sugar

1      cup                chopped broccoli

1/2   cup                mushroom

Slow cook the oxtail in water for a few hours or until its fork tender.  If you have pressure cooker, you may cook the oxtail for about 30-45 minutes.

Once the oxtail is tender.  Take it out of the broth and set aside.  Saute garlic in olive oil until slightly golden brown.  Then add the oxtail and sear for a few minutes.  Pour in the vinegar in until about half of the meat is covered.  Add a generous amount of freshly grounded pepper.  Cover pan and simmer slowly under low heat.  Make sure not to stir the meat while vinegar is cooking.  In the process, the vinegar will simmer and reduce, once reduced to a quarter of its original volume.  Stir the meat and add soy sauce (amount depends on you, but as a guide, pour enough until vinegar and soy sauce mixture is brown in color).  Cover pan and increase the heat to medium and simmer until the adobo sauce has reduced or caramelized.  Added a few tablespoons of the broth from earlier to the mixture to lighten the saltiness from the soy sauce.  Also added sugar to balance the taste.  

Serve with steamed rice and garnish with blanch broccoli and mushrooms.