Beef Kare-Kare (Egg-Free)

Ingredients

• 2 lbs Beef Chuck
• 8 cups Water
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Annatto Seeds
• 1 cup Peanut Butter
• 1/4 cup Ground Rice
• 1 cup String Beans
• 1 medium Eggplant
• 1 bunch Bok Choy
• 1 can Banana Blossoms
• 2 tbsp Fish Sauce

Instructions

1. 1Place the 2 lbs of Beef Chuck in a large, heavy-bottomed pot and add the 8 cups of Water. Bring to a rolling boil over high heat, then reduce the heat to low, cover, and simmer until the beef is very tender, about 1.5 to 2 hours. The beef should be easily pierced with a fork.
2. 2While the beef is simmering, prepare the annatto water. Place the 2 tbsp of Annatto Seeds in a heatproof bowl. Pour about 1 cup of hot water (from a kettle or microwave) over the seeds and let them steep for at least 15 minutes to release their color. Strain the liquid through a fine-mesh sieve into a separate bowl, discarding the seeds. You should have a vibrant orange-red liquid.
3. 3In a separate medium-sized skillet, heat a small amount of cooking oil (not listed, assume a neutral oil is available or the pot from step 1 can be used after beef is removed) over medium heat (350°F / 175°C). Add the 1 large Onion, chopped, and the 4 cloves Garlic, minced. Sauté until the onion is softened and translucent, about 5-7 minutes. Do not let the garlic burn.
4. 4Once the beef is tender, carefully remove it from the pot and set aside. Strain the beef broth through a fine-mesh sieve into a clean pot or bowl, discarding any solids. Return the strained broth to the original large pot. Add the strained annatto water, the sautéed onion and garlic mixture, the 1 cup of Peanut Butter, and the 1/4 cup of Ground Rice to the pot. Whisk everything together until well combined.
5. 5Bring the mixture in the large pot to a simmer over medium heat (350°F / 175°C). Continue to simmer, stirring occasionally, until the sauce has thickened to your desired consistency, about 15-20 minutes. The sauce should coat the back of a spoon.
6. 6Add the 1 cup of String Beans, trimmed and cut into 2-inch pieces, the 1 medium Eggplant, cut into 1-inch cubes, and the contents of the 1 can of Banana Blossoms (drained if packed in liquid) to the pot. Stir to combine with the sauce. Cover the pot and continue to simmer for about 10-15 minutes, or until the string beans and eggplant are tender but not mushy.
7. 7Add the 1 bunch Bok Choy, washed and roughly chopped (separate the stems and leaves if desired, adding stems a few minutes before leaves), to the pot. Stir gently and cook for another 3-5 minutes, just until the bok choy is wilted and tender-crisp. Stir in the 2 tbsp of Fish Sauce. Taste and add a little more fish sauce if needed.
8. 8Return the cooked 2 lbs of Beef Chuck to the pot and stir gently to coat with the sauce. Heat through for 2-3 minutes over low heat (250°F / 120°C). Serve the Beef Kare-Kare hot with steamed rice.

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