Beef Kare-Kare

Procedure

1. 1
   Boil the beef in a heavy pot with 600mL of water and 1/2 of a Menu Beef Broth Cube 10guntil the meat is very tender (about 1.5 to 2 hours).
2. 2
   Drain the beef and set it aside, but reserve the beef broth created by the Menu Beef Broth Cube 10gfor the sauce base.
3. 3
   Heat 15mL of oil in a clean pan and sauté the minced garlic and chopped onions until they are soft and fragrant.
4. 4
   Add the tender beef back into the pan and pour in the reserved beef broth, bringing it to a gentle simmer.
5. 5
   Stir in the peanut butter until it is completely dissolved and the sauce takes on a rich, nutty aroma.
6. 6
   Pour in the annatto water (strained) to give the sauce its signature vibrant orange color.
7. 7
   Whisk the ground toasted rice (or cornstarch) with a little water to create a slurry and stir it into the pot to thicken the sauce.
8. 8
   Add the string beans and eggplant, simmering for about 5 minutes until the vegetables are cooked but still firm.
9. 9
   Place the bok choy on top and turn off the heat, letting the residual steam cook the leaves for 2 minutes.
10. 10
    Serve the Beef Kare-Kare hot in a bowl, accompanied by a side of sautéed shrimp paste (bagoong) to balance the nutty flavors.