I purchased a new item (for me anyway) Filipino cane sugar vinegar, Datu Puti brand. It supposedly make great Adobo, either beef or chicken. I've read several recipes online including the one below and most suggest using "the most tender cut available", like tenderloin. I have a bottom round roast in my fridge and wonder if I can use that with good results? How should I cut the beef, cubes, strips, steaks? Should I brown the meat first? Any other recipe adjustments? Thanks!