Tender beef cheeks shredded into a rich peanut buttery sauce nestle alongside vegetables and rice in this classic Filipino dish.
Ingredients:
1 tablespoon vegetable oil
3 pounds beef bones
2 pounds beef cheeks
1 tablespoons kosher salt, divided
1 large yellow onion, quartered
20 garlic cloves, halved
9 cups water
4 ounces beef tendon (optional)
1/4 cup vegetable oil, divided
3 large (about 7 ounce) japanese eggplants, halved lengthwise and cut into 2-inch pieces (about 6 cups)
1/2 teaspoon kosher salt
1 tablespoon annatto seeds
1 pound baby bok choy or pechay, halved lengthwise (about 8 cups)
1/2 pound long beans, trimmed and cut into 4-inch pieces
1 tablespoon uncooked glutinous rice
1/2 cup creamy natural peanut butter
1 1/2 tablespoons fish sauce
2 teaspoons granulated sugar
1 teaspoon black pepper
steamed white jasmine rice
bagoong (fermented fish/shrimp paste)
Directions:
Heat oil in a large Dutch oven over medium-high. Sprinkle beef bones and beef cheeks evenly with 1 1/2 teaspoons salt. Add beef bones to oil in Dutch oven; cook, undisturbed, until browned on 1 side, 3 to 4 minutes. Flip bones, and cook until bones are browned on all sides, turning and flipping occasionally, 7 to 9 minutes. Transfer bones to a large bowl, reserving remaining oil in Dutch oven. Add beef cheeks to oil in Dutch oven; cook, undisturbed, until browned on 1 side, 3 to 4 minutes. Flip and cook until browned, about 3 minutes. Transfer beef bones and any accumulated juices to Dutch oven. Add onion, garlic, water, and remaining 1 1/2 teaspoons salt. Bring bone mixture to a boil over high. Cook on high until top is foamy, 1 to 2 minutes. Skim off foam using a spoon; reduce heat to low, and maintain a simmer. Add beef tendon; cover and cook, undisturbed, until meat is fork-tender, 2 hours and 30 minutes to 3 hours.
Transfer beef cheeks to a cutting board. Remove and discard beef bones and tendon, reserving stock in Dutch oven. Shred beef cheeks, and set aside.
Heat 2 tablespoons oil in a large skillet until shimmering. Working in batches, arrange eggplants, cut sides down, in a single layer in skillet. Cook, undisturbed, until golden brown, about 3 minutes. Flip eggplants; cook until browned and tender, about 3 more minutes. Transfer eggplants to a large plate. Repeat process with remaining 2 tablespoons oil and eggplants.
Bring reserved stock in Dutch oven to a boil over medium. Transfer 1 cup hot stock to a small heatproof bowl; add annatto seeds, and let steep until liquid is orange in color and seeds appear softened, 8 to 10 minutes.
While annatto is steeping, add bok choy to boiling stock in Dutch oven; cook, stirring occasionally, until bok choy is bright green and tender-crisp, about 2 minutes. Transfer bok choy to plate with eggplants, making sure to drain any excess liquid back into Dutch oven. Stir long beans into boiling broth; cook, stirring occasionally, until tender-crisp and bright green, about 3 minutes. Transfer to plate with eggplants and bok choy.
Toast glutinous rice in a medium skillet over medium, stirring constantly, until golden brown, about 3 minutes. Transfer toasted rice to a spice grinder; process until finely ground, about 1 minute.
Pour annatto mixture through a fine mesh strainer into stock in Dutch oven; discard seeds. Stir in finely ground rice, peanut butter, fish sauce, sugar, and pepper. Cook over medium, stirring often, until sauce thickens, about 3 minutes. Stir in reserved shredded beef cheeks; cook, stirring occasionally, until beef is heated through, about 3 minutes more. Serve with steamed rice, vegetables, and bagoong.
