Chef notes
I love this dish because it is hearty and perfect for the colder months. It has a unique flavor with the shrimp paste and peanut butter combination, which works out magically. This is a great dish for people who are familiar with Filipino food and want to learn more than just your standard lumpia and adobo recipes.
Swap option: Swap oxtail for beef chuck; swap peanut butter for almond butter.
Ingredients
- 4 pounds boneless beef chuck, cut into 2-inch pieces
- kosher salt, to taste
- fresh ground black pepper, to taste
- 2 tablespoons canola oil
- 1 large Spanish onion, quartered
- 6 cloves garlic, peeled and lightly bruised
- 2 quarts homemade beef stock or store-bought low-sodium beef stock
- 3-4 whole dried bay leaves
- 3 tablespoons canola oil
- 1 tablespoon annatto powder
- 1 cup diced onion
- 2 cloves garlic, peeled and minced
- 1/3 cup shrimp paste
- 4 cups braising liquid
- 2/3 cup smooth peanut butter
- 2 tablespoons granulated sugar
- 3 tablespoons cider vinegar
- 2 tablespoons chopped unsalted peanuts
- kosher salt
- 8 baby bok choy, quartered
- 2 tablespoons canola oil
- 1 Japanese eggplant, cut in half lengthwise and then crosswise into 1-inch pieces
- chopped unsalted peanuts, to garnish
- cooked rice
Preparation
For the braised beef:
1.Season the beef with salt and pepper.
2.In a heavy-bottomed pot, heat up your oil and sear the beef on all sides until dark golden brown.
3.Add in the remaining ingredients.
4.Bring up to a boil and down to a simmer until the beef is fork-tender (approximately 1½ to 2 hours).
5.When the beef is tender, remove it from the braising pot and strain it. Reserve the liquid and save it to make the sauce.
For the sauce:
1.Heat the oil in a pan and add the annatto powder, then sauté the onions and garlic on medium-low heat until tender.
2.Add in shrimp paste and cook for 1 minute.
3.Add in the braising liquid, peanut butter, sugar, cider vinegar and peanuts. Cook for approximately 10 minutes, until thickened. Then, using a hand blender, blend the sauce.
4.Add in the meat and cook for 10 minutes.
5.Check if the sauce needs any extra seasoning.
For the vegetables:
1.Bring a pot of water to a boil, season with salt and blanch the bok choy for 2 minutes, or until tender but al dente.
2.Immediately place them in an ice bath so they stay a vibrant green.
3.Once cool, drain them onto a plate lined with a paper towel and keep them at room temperature.
4.Heat up your oil in a nonstick pan and sear the Japanese eggplant, flesh-side down, for 3 to 4 minutes, then flip over and cook on the other side until just cooked through.
5.Remove them from the pan and place them on a plate. Lightly season with kosher salt. Reserve at room temperature.
To serve:
Plate the braised beef with the sauce in a bowl, then add in your blanched baby choy and eggplant.
Garnish with chopped peanuts and serve with rice.
