Fullblood Wagyu Beef Adobo with Coconut Rice

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Seared Fullblood Wagyu beef is braised in coconut milk, vinegar, soy sauce, minced garlic, and bay leaves. The tender beef is then coated in a reduction sauce and served over delicious coconut rice! This savory and hearty dish is perfect for lunch or dinner. Try this tasty beef adobo recipe today!

5
1 Double 8 Cattle Company Fullblood Wagyu Beef Chuck Underblade Roast ( cut into 2 inch cubes )
Kosher Salt
Freshly Ground Black Pepper
4 tbsp. Grapeseed Oil ( divided )
1 cup Beef Stock ( divided )
1 cup Full Fat Coconut Milk
3/4 cup Apple Cider Vinegar
1/4 cup Rice Vinegar
3/4 cup Soy Sauce
12 Large Garlic Cloves ( minced )
2 Bay Leaves
Coconut Rice:
3 cups Warm Water
1 1/2 cups Coconut Milk
1 tsp. Kosher Salt
2 cups Jasmine Rice
Optional Garnish:
2 Fresh Serrano Peppers ( sliced )

FIRST STEP

Pull the Fullblood Wagyu beef chuck underblade roast from the freezer, and place it in the refrigerator 24 hours before starting this recipe.

PREPARING THE...
See the full directions on my site

Nutritions

Calories
656

Sodium
3282mg
136% DV

Fat
20g
31% DV

Protein
21g
42% DV

Carbs
84g
28% DV

Fiber
6g
26% DV

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