Beef Adobo is a dish to try when ever you visit Batangas or Tagaytay, it's called Batangas adobo.These are the places where you could find the best adobo, it's obvious since part of Metro Manila supply of local beef and carabeef are from Batangas and Tagaytay. For some reasons beef is not usually cooked adobo compared to pork or chicken in most household. When cooked right beef adobo is equally great, the richness of the beef adds more flavor to the tanginess of an adobo dish. Beef adobo is best cooked to almost dry, here is how I did it.
1 k. beef brisket cut into serving pieces
1 thumb size ginger, sliced
1/2 head garlic, crushed
1 tsp. peppercorns
1/2 c. vinegar
1/4 c. soy sauce
3 pcs. bay leaf
2-3 pcs. sili
salt and pepper
In a frying pan stir fry beef in batches until color changes to golden brown and start to sizzle. I a saucepan put in fried beef, pour in 6-8 c. of water, vinegar and soy sauce. Add ginger, garlic, peppercorns and bay leaf. Bring to a boil and simmer in medium heat for 30-45 minutes or until tender, add water as necessary and remove scum that rises. Add in sili, season with salt and pepper to taste and continue to simmer until liquid is reduced to almost dry. Serve hot with a lot of rice.
Free Filipino Recipe From: http://www.overseaspinoycooking.net/2008/03/adobong-baka-beef-adobo.html