ADOBONG DILAW ALA BATANGAS


Ingredients:

1 pc medium onion, sliced
5 cloves garlic, minced
2 tbsp pounded turmeric (luyang dilaw)
3 tbsp cooking oil
1 kg MONTEREY BEEF SIRLOIN, cut into 2”x 2” chunks
3 tbsp cane vinegar
1/2 tsp iodized fine salt
1/2 tsp crushed peppercorns (pamintang durog)
2 pc laurel leaves
3-4 cups water
2 pc medium potatoes, cut into chunks
1/4 cup MAGNOLIA ALL-PURPOSE CREAM

Procedure:

  1. In a sauce pot sauté onion, garlic and turmeric or luyang dilaw in oil.
  2. Add beef and cook until beef turns brown in color.
  3. Add vinegar, salt, peppercorns, laurel and simmer uncovered for 5-7 minutes. DO NOT STIR so that vinegar will not taste fresh and strong.
  4. Add water and simmer covered until beef is fork tender, about 45 minutes to 1 hour.
  5. Add potatoes and simmer for 10 minutes or until potatoes are tender then add cream and simmer once.
Makes 6 servings.  
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