A veal shank and thinking out of the box garnered a victory for Tante’s Island Cuisine in the Great Adobo Cookoff on Thursday at the Philippine Consulate. Tante’s was one of seven restaurants competing in the event, part of the local celebration of Kalayaan, or Philippine Independence Day.
Ernesto Limcaco, owner of Burgers & Things, was one of five judges who tasted seven interpretations of the classic Filipino dish, each including the ingredients of vinegar and garlic that classified them as adobo. Limcaco said Tante’s version wasn’t just creative — classic adobo utilizes pork or chicken — but also exceptionally tasty, with pronounced flavors of garlic, bay leaves and peppercorn. The version also features a spicy coconut sauce.
The other contestants: Nayong Filipino Restaurant, Jesse’s Bakery and Restaurant, San Nicolas Chicharon and Sausage, Filipino Express and Kambingan, Shay’s Filipino Cafe and Three Star Gourmet.
Here, Tante’s chef-owner Tante Urban shares his winning recipe.
Veal Shank Adobo With Chili Coconut Reduction
- 4 veal shanks (about 4 inches in size)
- Garlic salt, to taste
- Black pepper, to taste
- >> Marinade:
- 2 cups vinegar
- 2/3 cup shoyu
- 2 teaspoons brown sugar
- 2 tablespoons chopped garlic
- 4 bay leaves
- 2 tablespoons coarse ground black pepper, plus more to taste
- 1 diced Maui onion or other sweet onion
Combine marinade ingredients, then add shanks. Marinate overnight.
Next day, remove shanks, reserving marinade. Season with garlic salt and black pepper.
In heavy, large skillet with some oil, brown shanks. Add marinade. Simmer until meat is tender, about 30 minutes or so.
To serve, top with Chili Coconut Milk Reduction (below). Serves 4.
Chili Coconut Milk Reduction
- 6 ounces coconut milk
- 2 Pinoy chili peppers (siling labuyo) or other chili pepper
- Patis, to taste
In pot, combine all ingredients, then simmer 3 to 5 minutes. Serve over adobo.
Nutritional information unavailable.
