My grandson brought this dish home from one of his Filipino friends house. He asked the mom tf he could bring some to me. It was wonderful! Of course, i had to do my own thing with it and though less than traditional, I think my version is wonderful too. And its even better after sitting in the fridge overnight.
3-5 lbe. chuck roast, cut into 2-inch pieces
7 Tbs vegetable oil
2 red onions, cut into large dice
1 Pablano Pepper, large dice
2 celery stalks, large dice
1 carrot, cut into large dice
½ tsp dried thyme
4 to 6 cups beef broth
1/2 – 1 lbs Japanese eggplants sliced 3/4-inch thick pieces
1 clove garlic, minced
8 oz of green beans, stems removed and cut into 2-inch lengths
2 to 3 pieces baby bok choy, quartered lengthwise
½ cup Adams Natural Creamy Peanut Butter (less salt and sugar than others)
2 Tbs low-sodium soy sauce
- Preheat the oven to 375 degrees. Season beef well with salt and pepper.
- Heat 3 Tbs vegetable oil over medium to medium-high heat in a large Dutch oven.. Brown the beef on all sides then set aside on a plate
- Remove all but a tablespoon or so of the fat and reduce the heat to medium. Add the onions, celery and carrot and cook them until they are softened (~3-6 mins).
- De-glaze with beef stock getting all the good bits from the bottom.
- Add beef back into the pot with the veggies and stock and cover.
- Cook in the oven for 2 1/2 to 3 hours, checking for beef tenderness after 1.5 hours. Beef should be tender but not falling apart.
- Meanwhile, heat 2 Tbs oil in a medium nonstick skillet over medium heat. Add the eggplant, season with salt and pepper and cook, stirring occasionally, about 5 minutes. Add the garlic and cook another 5 minutes until eggplant is softened. Set aside. Repeat process for beans with 1 Tbs oil cooking (~3-4min). Season to taste. Repeat for bok choy, Add 1 Tbs oil to the pan, cook the bok choy until bright green and tender,(~2 min). Set aside.
- When the beef is tender, remove the meat from the liquid in the pot, Set aside. Strain braising liquid and discard fat and solids. You should have 5 cups of liquid; if you have less, add additional stock to total 5 cups, then simmer the liquid over medium-high heat on the stove until reduced by half.
- Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce. Add the achuete paste, blend again and let simmer for to thicken slightly.
- Return the meat and veggies to the pot and let it cook until heated through, a minute or two. Serve hot with rice. Traditionalists will want bagoong on the side.