Dinner Filipino Meat

Adobong Baka sa Gata (Beef in Coconut Milk)

Prep: 20 min Cook: 1 hr 30 min Serves: 4-6 Filipino
Adobong Baka sa Gata (Beef in Coconut Milk)

Adobong Baka sa Gata is a delicious variation of the classic Filipino adobo, combining tender beef with the rich creaminess of coconut milk. This dish represents the perfect fusion of traditional adobo flavors—soy sauce, vinegar, and garlic—with the luxurious texture and subtle sweetness of coconut milk.

In Filipino cuisine, adobo refers to a cooking method where meat is marinated and simmered in a mixture of vinegar, soy sauce, and spices. The addition of coconut milk (gata) transforms the typically tangy and savory adobo into a more complex dish with a silky, creamy sauce that balances the acidity of the vinegar and the saltiness of the soy sauce.

Ingredients

  • 2 lbs (900g) beef chuck or brisket, cut into 2-inch cubes
  • 1/3 cup white vinegar
  • 1/3 cup soy sauce
  • 1 head garlic (about 10-12 cloves), peeled and crushed
  • 3 bay leaves
  • 1 teaspoon whole black peppercorns
  • 2 tablespoons vegetable oil
  • 1 large onion, sliced
  • 2 tablespoons brown sugar
  • 2 cups coconut milk
  • 1 cup water
  • 3 Thai bird's eye chilies (optional, for heat)
  • Salt to taste
  • Sliced green onions, for garnish
  • Steamed white rice, for serving

Equipment Needed

  • Large Dutch oven or heavy-bottomed pot
  • Mixing bowl for marinating
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Rice cooker or pot for rice

Instructions

  1. In a large bowl, combine the beef, vinegar, soy sauce, half of the crushed garlic, bay leaves, and peppercorns. Mix well to ensure the beef is evenly coated. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight for deeper flavor.

  2. When ready to cook, remove the beef from the marinade using a slotted spoon, reserving the marinade liquid and aromatics.

  3. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside.

  4. In the same pot, reduce the heat to medium and add the sliced onion. Cook for 3-4 minutes until softened and translucent.

  5. Add the remaining crushed garlic and cook for another minute until fragrant.

  6. Return the browned beef to the pot along with any accumulated juices. Pour in the reserved marinade, including the bay leaves and peppercorns.

  7. Add the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 1.5 hours, or until the beef is tender but not falling apart.

  8. Stir in the brown sugar until dissolved.

  9. Pour in the coconut milk and add the Thai chilies if using. Stir gently to combine.

  10. Increase the heat to medium-low and simmer uncovered for another 30 minutes, or until the sauce has thickened slightly and the flavors have melded together. Stir occasionally to prevent the coconut milk from curdling.

  11. Taste and adjust seasoning with salt if needed. Remember that the soy sauce already adds saltiness to the dish.

  12. Remove the bay leaves and whole peppercorns if desired (or warn diners to watch out for them).

  13. Serve hot over steamed white rice, garnished with sliced green onions.

Tips for Success

  • For the most tender beef, choose cuts with good marbling like chuck or brisket.
  • The longer you marinate the beef, the more flavorful it will be. Overnight marination is ideal.
  • When adding the coconut milk, keep the heat at medium-low to prevent it from curdling.
  • If you prefer a thicker sauce, you can simmer it longer uncovered, or add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons water.
  • This dish tastes even better the next day as the flavors continue to develop, making it perfect for meal prep.

Nutrition Information

  • Calories: 620 per serving
  • Protein: 38g
  • Carbohydrates: 12g
  • Fat: 48g
  • Fiber: 1g
  • Sugar: 5g
  • Sodium: 980mg
  • Serving Size: 1/6 of recipe (without rice)

Variations

Adobong Baka sa Gata with Sitaw

Add 2 cups of string beans (sitaw) cut into 2-inch pieces during the last 15 minutes of cooking for added texture and nutrition.

Spicy Version

Increase the number of Thai bird's eye chilies to 5-6 for a spicier kick, or add 1-2 teaspoons of red pepper flakes.

Adobong Manok sa Gata

Substitute the beef with 2 pounds of bone-in chicken pieces. Reduce the simmering time to about 45 minutes or until the chicken is tender.

*Nutrition information is an estimate and may vary based on ingredients and portion sizes.

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