INGREDIENTS 

Beef & Aromatics

• 2.5 lbs beef brisket or short ribs, cut into large cubes

• 2 tbsp coconut oil

• 1 large red onion, sliced

• 6 cloves garlic, crushed

• 1 thumb ginger, sliced

• 2 stalks lemongrass, bruised and tied

• 3 bay leaves

Ube–Tamarind Broth

• 1.5 cups mashed ube (or thawed grated ube)

• 6 cups beef broth

• 1 cup coconut milk

• 2 tbsp tamarind paste or concentrated sinigang mix

• 1 tbsp muscovado sugar

• 2 tbsp fish sauce

• Salt & cracked pepper

Coconut “Embers”

• 1 cup fresh coconut meat, cut into strips

• 1 tbsp brown sugar

• Pinch of coarse salt

Vegetables

• 1 cup sliced banana blossoms (fresh or canned)

• 2 long green chilies (siling pangsigang)

• 1 cup baby bok choy

• 1 cup taro (gabi), diced

Caramelized Plantains

• 2 ripe plantains (saba preferred), sliced thick

• 1 tbsp butter

• 1 tbsp honey

• Pinch of salt

INSTRUCTIONS 

1. Create the Coconut Embers

1. Heat the Platinum 7QT over medium-high.

2. Add coconut strips dry (no oil).

3. Toast until edges darken and lightly char.

4. Sprinkle with brown sugar + coarse salt.

5. Remove once caramelized and smoky.
   Set aside — these will finish the dish.

2. Sear the Beef

1. Add coconut oil to the hot 7QT pan.

2. Brown beef on all sides until caramelized.

3. Remove and set aside.

3. Build the Base

1. In the rendered fat, sauté onion, garlic, and ginger.

2. Add lemongrass and bay leaves.

3. Return beef to the pot.

4. Add Broth

Stir in:

• Beef broth

• Ube

• Coconut milk

• Tamarind paste

• Muscovado sugar

• Fish sauce

Bring to a gentle boil, then lower to simmer.
Cover and cook for 1.5–2 hrs until beef is tender.

5. Add Vegetables

Add taro first (needs longer cooking).
After 10 minutes, add:

• Banana blossoms

• Chilies

• Bok choy

Simmer another 10–12 minutes.

6. Caramelize Plantains

In a small pan:

1. Melt butter.

2. Add plantain slices.

3. Drizzle honey, add pinch of salt.

4. Cook until both sides are golden and sticky.

7. Finish the Dish

Top stew with:

• Coconut embers

• Caramelized plantains

• Extra drizzle of coconut milk (optional)