Beef Kare-Kare with Peanut-Free Sauce

Ingredients

• about 910 g Beef chuck
• about 450 g Oxtail
• 1 cup Ground sunflower seeds(replaces Ground peanuts)
• 2 tbsp Annatto seeds
• 8 cups Water
• 1 large Onion
• 4 cloves Garlic
• 2 medium Eggplant
• 1 cup Long beans
• 1 bunch Bok choy
• 1 can Banana blossom
• 2 tbsp Rice flour
• 2 tbsp Fish sauce

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of beef chuck and about 450 g of oxtail into a large heavy-bottomed pot. Add the 1 large onion, 4 cloves of garlic, and 8 cups of water. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is very tender when pierced with a fork.
2. 2While the meat is simmering, place the 2 tbsp of annatto seeds in a heatproof bowl. Pour 1/2 cup of hot water over the seeds and let them soak for 30 minutes to release their color. After soaking, strain the liquid through a fine-mesh sieve into a separate bowl, pressing gently on the seeds to extract as much colored water as possible. Discard the seeds and set the 1/2 cup of annatto water aside.
3. 3Once the meat is tender, carefully remove the about 910 g of beef chuck and about 450 g of oxtail from the pot and set them aside on a plate. Strain the broth from the pot through a fine-mesh sieve into a clean bowl, discarding the solids. Return the strained broth to the large heavy-bottomed pot.
4. 4In a dry, medium-sized skillet, toast the 1 cup of ground sunflower seeds over medium heat, stirring constantly, for 3 to 5 minutes, or until they become fragrant and lightly golden. Be careful not to burn them. Remove the toasted sunflower seeds from the skillet immediately and set them aside.
5. 5In a small bowl, whisk the 2 tbsp of rice flour with 2 tbsp of water until smooth to create a slurry. Add the toasted ground sunflower seeds, the reserved 1/2 cup of annatto water, the rice flour slurry, and the 2 tbsp of fish sauce to the broth in the large heavy-bottomed pot. Stir everything together well. Increase the heat to medium and simmer, stirring frequently, for 5 to 10 minutes, or until the sauce has thickened to a gravy-like consistency.
6. 6Prepare your vegetables: cut the 2 medium eggplants into 2.54 cm thick rounds, trim the ends off the 1 cup of long beans and cut them into 5.08 cm pieces, and drain the 1 can of banana blossom. Add the prepared eggplant, long beans, and banana blossom to the simmering sauce. Cook for 10 minutes, or until the vegetables are tender-crisp.
7. 7Return the cooked about 910 g of beef chuck and about 450 g of oxtail to the pot with the vegetables and sauce. Add the 1 bunch of bok choy, keeping the leaves and stems together. Stir gently to combine and cook for another 3 to 5 minutes, or until the bok choy is wilted and tender.
8. 8Serve the Beef Kare-Kare hot with steamed rice.

Substitutions

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