- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Tender beef cheeks shredded into a rich peanut buttery sauce nestle alongside vegetables and rice in this classic Filipino dish.
Ingredient:
- 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)
