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Beef Cheeks and Tendons Adobo with Fried Pearl Potatoes 2

Beef Cheeks and Tendons Adobo with Fried Pearl Potatoes

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 mins
  • Yield: 6-8 1x
  • Category: Main Course
  • Cuisine: Filipino


Beef Cheeks and Tendons Adobo with Fried Pearl Potatoes is a type of adobo prepared with fork tender beef cheeks and tendons served with pearl potatoes.


  • 800 g beef cheeks, cubed
  • 350 g beef tendons, cut into two-inch sections
  • 10 pcs pearl potatoes, skin on
  • 2 cups beef stock
  • 1 whole garlic, minced
  • ½ cup cane vinegar
  • ½ cup soy sauce (Marca Pina Soy Sauce)
  • 1 tbsp sugar
  • oil
  • cornstarch
  • bay leaves
  • whole pepper corns


  1. In a pot add beef stock and tendons, bring to a boil then simmer for 1 hours in low heat.
  2. In a pot boil potatoes for 15 minutes, drain then set aside. Let it cool then pan fry potatoes until lightly brown on both sides.
  3. In a large pan heat oil then brown beef cheeks. Push it on the side then add garlic and sauté using low heat until golden brown. Remove from heat and set aside.
  4. In a pressure cooker the tendons with the liquid it was boiled with, the browned beef cheeks its oil and garlic, cane vinegar, soy sauce, sugar, bay leaves and whole pepper corns. Pressure cook for 1 hour and 15 minutes.
  5. Place wok on top of burner on the highest heat setting, pour everything from the pressure cooker, bring to a rapid boil then let it continue to boil in high heat until the liquid has reduced.
  6. Mix 1 tsp cornstarch in 2 tbsp of water then pour the mixture in the wok together with the potatoes.
  7. Adjust the flavour to your liking, balancing the soy sauce, vinegar and sugar.
  8. Remove from wok then serve.