Adobo Beef With Gravy Food

ADOBO BEEF WITH GRAVY

Steps:

• Cut stew beef into bite sized pieces; set aside.
• In a small bowl combine dry mustard, adobo seasoning, cornstarch, salt and pepper, mix well. Add beef and stir to coat well. Veggie spray a frypan ; dump meat mixture into frypan making sure to get all of the seasoning/thickening mix into the frypan.
• Brown on all sides; about 10 minutes.
• Add beef broth to frypan, stir to mix and deglaze pan; bring to a heavy simmer, decrease heat to slow simmer. Simmer for one hour.
• Serve over mashed potato with veggies on the side.

BEEF ADOBO

Steps:

• First, let's make the marinade and cut our beef into chunks. You could easily use beef short rib or beef cheeks.
• Mix the beef and the marinade together and let it sit in the fridge overnight or for about 8 hours.
• The next morning remove the beef from the marinade.
• Next, we will pat the beef dry with a kitchen cloth and sear it in a heavy-bottomed cast-iron skillet. Make sure it's dry otherwise it won't colour at all
• When the meat is seared you add the marinade straight to the pan and let it come to a boil.
• At this point you will think that I am taking you for a ride but, trust me, I'm not. The sauce will come to the boil and look terrible. Don't worry. This is just albumin from the meat juices and it coagulates on the surface. Just strain it through a sieve and put the meat and the strained liquid in an oven-safe dish.
• Wrap up with tin foil or close with a lid. Place in the oven at 150C for 3 hours or until the beef is soft and tender.
• We are braising this adobo. Until it's rich, soft and succulent. Once you have checked it and you think it's done. Your dish is technically ready.
• To thicken the adobo sauce. Pout the sauce into a small pot. Next, mix a bit of cornstarch with water to make a slurry.
• Bring the sauce to the boil and add the slurry while whisking. The sauce will thicken up slightly but should not be overly thick or glumpy.
• When done, add back the beef and serve with your side of choice.

ONE-POT HAMBURGER ADOBO DINNER

Steps:

• Heat the oil in a large pot over medium-high heat. Cook the ground beef in the hot oil until completely browned, 5 to 7 minutes. Add the onion, garlic, jalapeno pepper, green bell pepper, red bell pepper, carrots, broccoli, apple cider vinegar, sugar, Worcestershire sauce, soy sauce, salt, and pepper to the pot. Reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are just losing their crispness, about 20 minutes. Stir in green beans about 5 minutes before serving.

SMOTHERED GROUND SIRLOIN STEAK WITH ADOBO GRAVY

Steps:

• Divide sirloin into 4 equal portions, shaping each into a 1/2 inch thick patty.
• Drain chipotles through a sieve over a bowl to catch sauce.
• Reserve 1/4 cup sauce.
• Save the chipotle peppers for another use.
• Heat a large nonstick skillet coated with cooking spray over medium high heat.
• Add patties and onion; cook 5 minutes on each side.
• Add adobo sauce and consomme; bring to a boil.
• Cover, reduce heat, and simmer 10 minutes.
• Combine soy sauce and cornstarch, stir well.
• Add to pan; bring to boil.
• Cook 1 minute or until thick.

ROAST NEW YORK STRIP LOIN WITH ADOBO RUB

Steps:

• Chop garlic in processor. Add paprika, vinegar, oil, rosemary, salt, and pepper; grind to thick paste. Rub paste all over New York strip loin. Wrap loin in plastic; refrigerate overnight.
• Preheat oven to 450°F. Place large metal rack in roasting pan. Uncover meat and arrange, fat side up, on rack. Roast meat 15 minutes. Reduce oven temperature to 350°F. Continue roasting meat until thermometer inserted into center registers 125°F for rare, about 40 minutes longer. Cover meat loosely with aluminum foil and let rest 20 minutes. Transfer to platter. Cut into 1/2-inch-thick slices.

BEEF IN MUSHROOM GRAVY

Steps:

• Cut steak into 6 serving pieces; place in a 3-qt. slow cooker. Combine the soup mix, soup and water; pour over beef. Cover and cook on low for 7-8 hours or until meat is tender. If desired, serve with mashed potatoes., Freeze option: Place beef in freezer containers; top with gravy. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring occasionally; add water if necessary.

BEEF ASADO

Steps:

• Season the beef with salt and pepper; set aside.
• Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
• Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
• While the mixture continues to simmer, heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
• Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.