Comments on: Beef Shank Adobo a la Marketman

By: Marianne C

Marianne C — Fri, 01 Nov 2013 08:52:02 +0000

Dear MarketMan,

There shouldn’t be a problem pressure cooking beef shanks osso buco style to a point of tenderness at about 40 minutes. We do it all the time. It’s almost tender at 40′, and quite soft at 45′.

However: I haven’t cooked it adobo style, so I can’t be sure now and will investigate this week :)

That said, I am looking at the picture of the finished product, and I see dark, dried out spots on your meat. Unless you let the meat sit out for a while before you took a picture, I daresay you may have lacked liquid in the pot, either during the pressure cooking or its time in your Dutch oven. It’s worth retrying.

Cheers

By: Allen

Allen — Thu, 04 Jul 2013 20:50:42 +0000

That looks great and the meat i think is very juicy but i can see the grease thats going to clog someones heart..

By: Kiezia

Kiezia — Sat, 29 Jun 2013 05:35:22 +0000

I often cooked beef adobo but I never used beef shank.Maybe I try this recipe.

By: Marketman

Marketman — Sat, 29 Jun 2013 00:43:50 +0000

Gil, I use an "All-American Pressure Cooker" which I purchased in Quiapo. It's quite industrial looking. You can see it in this old post.

By: Mari of NY

Mari of NY — Fri, 28 Jun 2013 14:39:57 +0000

I got beef shanks last week and then found that you posted this… I didn’t think of adobo for beef, but immediately thought of mechado. Altho, I had my taste buds the way my mom used to make it…mine didn’t come out the way I thought it should. Hubby liked it though. I didn’t use a pressure cooker as I don’t have one but used my regular pot to simmer the meat to tenderness. I don’t know if I’ll ever try beef for adobo….

By: Gil

Gil — Thu, 27 Jun 2013 13:16:43 +0000

Hi! What pressure cooker do you use? I’m planning to buy one and my research on the internet revealed brands that I don’t know where to find. Where can we find pressure cookers here in Manila aside from the SM and Robinsons Department stores?

By: Risa

Risa — Thu, 27 Jun 2013 03:50:14 +0000

@Footloose, not beef rendang (ooh, that got me hungry), neither was it kalderetang baka (which some cook with coconut milk). Maybe it’s like Tiffany said – beef adobo sa gata. I checked the internet and there are a number of recipes posted.

By: Tiffany

Tiffany — Wed, 26 Jun 2013 16:38:26 +0000

I used to have a friend here in the US who brought beef short ribs ginataang adobo during potlucks and it was the most requested dish among our circle of friends. When I tried imitating her dish, I wasn’t successful and I’m almost afraid to take a shot at it again. But it was melt in your mouth goodness. It’s a shame she had gone back to the Philippines with her family. This goes to prove though that beef and adobo can be done successfully.

By: Footloose

Footloose — Tue, 25 Jun 2013 18:17:17 +0000

@Risa, Could that someone have meant beef rendang with guinataang baka? If that’s what was meant, you definitely are into something.

By: Risa

Risa — Tue, 25 Jun 2013 11:51:02 +0000

Beef adobo was not common in our home. Someone once extolled to me the wonders og guinataang baka? I’ve never heard of it. Does anyone have any idea?