- 3 tbsp. of oil
- 4 pieces beef shank
- 3/4 cup white vinegar
- 1/2 cup soy sauce
- 2 tbsp. peppercorns, whole
- 8 cloves garlic, smashed
- 2 bay leaves
Beef Shank Adobo Melts Marrow into the SauceApril 7, 2018
Adobo can be, and has been, made with many different cuts of meat and in many different styles. But today, we wanted to explore not “what else can be made into adobo,” rather, “what can be done to make adobo taste even better.” We answered that question with bone marrow.
The beef shank is the cross-section of the leg with lots of tendons and meat, so if you attempt to cook it too quickly, it can turn rubbery. While the recipe is incredibly simple and easy to do, it is a test of patience, but we guarantee high returns on that wait. And if you really don’t have the time to spare, cut waiting time in half with a pressure cooker.
Beef Shank Adobo
- Serves: 4-6 people
- Active time: 30 minutes
- Total time: 3-4 hours
- Difficulty: Easy
- Special tools: optional: pressure cooker
- In a large pot, add the oil over medium-high heat.
- Add the beef shanks in one layer and brown on all sides, about 5 minutes per side.
- Add the vinegar, soy sauce, peppercorns, garlic, and bay leaves, and enough water to just cover the shanks.
- Bring up to a boil then reduce heat to a simmer and cover the pot.
- Let adobo cook on low heat for about 3 hours or until tender.
- When tender, remove the meat and place on a serving dish. Cover with foil to keep warm.
- Turn the heat back on high and reduce the sauce until thick.
- Spoon sauce over shanks before serving.