Ingredients:

• 1 lb beef oxtail (or beef short ribs), cleaned and cut into serving sizes
• 1/2 lb tripe (optional), cleaned and sliced
• 1/2 cup peanut butter
• 1/4 cup annatto (atsuete) seeds or powder (for color)
• 1/4 cup rice flour, toasted
• 4 cups beef stock
• 1 medium-sized eggplant, sliced into 1/4-inch rounds
• 1 bundle of string beans, trimmed and cut into 2-inch pieces
• 1 banana blossom (optional), sliced and soaked in water
• 2-3 stalks of bok choy (pechay)
• 5 cloves garlic, minced
• 1 medium onion, chopped
• Salt and pepper to taste
• Bagoong (fermented shrimp paste) for serving

Instructions:

1. Pre-Cook the Meat

   • In your Platinum Electric Oil Core Skillet, heat it to a medium setting. Add the oxtail, beef, and tripe with 4 cups of water. Cover and let it simmer until tender, about 45 minutes to 1 hour. Remove the meat and reserve the broth.

2. Prepare the Sauce

   • Reduce the skillet to low-medium heat. Place the annatto seeds in 1/4 cup of the beef stock and allow it to steep for a few minutes. Strain and set the liquid aside (or dissolve annatto powder directly in broth).

3. Cook the Vegetables

   • Using the same skillet, sauté the garlic and onion until fragrant. Add the eggplant, string beans, and banana blossom. Stir lightly, and then add 1 cup of reserved beef broth. Cover and cook until the vegetables are tender, about 10 minutes.

4. Combine and Simmer

   • In a small bowl, whisk together the peanut butter, toasted rice flour, and annatto broth. Gradually pour this mixture into the skillet while stirring to avoid lumps.
   • Return the pre-cooked meat to the skillet. Add more beef broth to achieve your desired consistency. Cover and simmer for another 10-15 minutes to allow the flavors to meld. Season with salt and pepper to taste.

5. Add Bok Choy and Final Simmer

   • Add the bok choy and cover. Let it cook for about 5 minutes, until just wilted.

6. Serve

   • Serve hot with steamed white rice and a side of bagoong for added flavor.