1 k beef chuck sliced into cubes
1/2 k beef tail
1 bunch string beans also known as snake beans, cut into 2 inch length
1 bundles bok choy lower end tip cut-off
1 large Chinese eggplant sliced
1 1/2 cup ground roasted peanuts
1 to 2 tablespoons annatto seeds
2 tablespoons glutinous rice powder
1 large yellow onion
2 teaspoons minced garlic
4 tablespoons cooking oil
2 to 3 tablespoons fish sauce
4 cups beef broth
1/8 teaspoon ground black pepper
½ cup water
3 tablespoons of peanut butter
Soak anatto seeds with ½ cup warm water. Set aside.
Heat the oil in a pot. Sauté the onion and add the garlic. Continue to sauté until the onion gets soft.
Add the beef and cook until the color turns light brown. Sprinkle some ground black pepper. Stir.
Put the ground peanuts in with the beef. Stir and cook for 2 minutes.
Pour the beef broth in the pot. Let boil. Cover and simmer until the beef gets tender (around 60 to 90 minutes.). Add water or beef broth if needed.
Meanwhile, prepare to blanch or steam the string beans, eggplant, and bok choy. Boil for only for 3-4 minutes.
Once the beef gets tender. Add the fish sauce, peanut butter, the mixture of annatto and the dilution of glutinous rice flour with ½ cup water. Stir. Continue to cook until the texture of the sauce thickens (3 to 5 minutes in medium heat).
Transfer to a serving bowl. Arrange the blanched vegetables on the side and top with shrimp paste (bagoong alamang).
Serve with warm rice. Share and enjoy!