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:
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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.
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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).
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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.
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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.
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Add Bok Choy and Final Simmer
- Add the bok choy and cover. Let it cook for about 5 minutes, until just wilted.
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Serve
- Serve hot with steamed white rice and a side of bagoong for added flavor.