Kare-Kare — Peanut-Braised Beef Chuck with Eggplant & Baby Bok Choy

Ingredients

• 1½ lb Beef Chuck, in large chunks
• 1 onion, quartered
• 6 cups water
• ½ cup natural peanut butter
• 3 tbsp ground toasted rice (toast raw rice, then grind)
• 1 tbsp annatto powder steeped in ¼ cup hot water (or 1 tsp paprika)
• 4 cloves garlic, minced
• 1 Eggplant, cut into thick batons
• 2 heads Baby Bok Choy, halved
• 1 handful green beans, trimmed
• 2 tbsp oil
• Bagoong (fermented shrimp paste) and rice, for serving

Method

1. Simmer the Beef Chuck with the onion in the water, skimming, until truly tender, 90 minutes — the braise should surrender to a spoon. Reserve 3 cups of the broth.
2. In a clean pot, sizzle the garlic in oil, then whisk in the reserved broth, peanut butter, annatto water, and ground rice. Simmer, whisking, until the sauce is the color of terracotta and thick enough to coat, 8–10 minutes.
3. Return the Beef Chuck to the sauce and keep it at a lazy bubble.
4. Sear the Eggplant in a hot oiled pan until bronzed, then add the Baby Bok Choy and green beans with a splash of water and steam 3 minutes.
5. Arrange the vegetables over the stew and serve with rice and a small defiant spoonful of bagoong — the sauce is mild on purpose; the funk is the seasoning.