Beef Kare-Kare with Peanut-Free Sauce and Rice

Ingredients

• 2 lbs Beef chuck
• 8 cups Water
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Annatto seeds
• 1/2 cup Sunflower seed butter
• 2 tbsp Gluten-free Tamari
• 1 cup Baguio beans
• 1 medium Eggplant
• 1 bunch Bok choy
• 4 cups Cooked white rice

Instructions

1. 1Place the 2 lbs Beef chuck in a large heavy-bottomed pot and add the 8 cups Water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender. Carefully remove the beef from the pot and set aside on a cutting board to cool slightly. Reserve 6 cups of the beef broth. Once cool enough to handle, cut the beef into 1-inch serving pieces.
2. 2While the beef is simmering, prepare the aromatics. Peel and quarter the large Onion. Peel and smash the 4 cloves Garlic. Place a 12-inch skillet over medium-high heat and add a thin layer of cooking oil (enough to coat the bottom). Once the oil is shimmering, add the quartered Onion and smashed Garlic. Cook for 3-5 minutes, stirring occasionally, until softened and fragrant.
3. 3Add the 2 tbsp Annatto seeds to the hot oil in the skillet with the onion and garlic. Stir constantly for 1 minute until the oil turns a deep red color. Carefully strain the oil through a fine-mesh sieve into a bowl, discarding the seeds and aromatics. Return the colored oil to the skillet.
4. 4Add the 1/2 cup Sunflower seed butter and 2 tbsp Gluten-free Tamari to the skillet with the annatto-infused oil. Cook over medium heat, stirring constantly, for 2-3 minutes until the mixture is smooth and slightly thickened. Be careful not to scorch the sunflower seed butter.
5. 5Pour the reserved 6 cups of beef broth into the skillet with the sunflower seed butter mixture. Whisk until well combined. Add the cut 2 lbs Beef chuck pieces to the pot. Bring the sauce to a gentle simmer over medium-low heat, cover, and cook for 15 minutes, allowing the flavors to meld.
6. 6Prepare the vegetables. Trim and cut the 1 cup Baguio beans into 1-inch pieces. Peel and cut the medium Eggplant into 1-inch cubes. Wash and trim the 1 bunch Bok choy, separating the stems from the leaves and cutting them into 1-inch pieces. Add the cut Baguio beans and eggplant cubes to the simmering pot. Cover and cook for 10-15 minutes, or until the vegetables are tender when pierced with a fork.
7. 7Add the Bok choy stems and leaves to the pot. Stir gently and cook for another 2-3 minutes, or until the bok choy is wilted but still bright green. Taste the sauce and adjust seasoning if needed with more gluten-free tamari, though it should be savory from the broth and tamari.
8. 8Serve the Beef Kare-Kare hot, spooning the beef and vegetable mixture over 4 cups Cooked white rice.

Substitutions

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