Beef shank cooked in peanut sauce with eggplant, bok choy, and snake beans. This dish is best served with sauteed shrimp paste.
Servings: 4 people
- 3 lbs beef shank bulalo
- 1 piece Knorr Beef Cube
- 1 cup roasted peanuts
- 15 pieces sitaw cut in 2-inch pieces
- 1 piece eggplant sliced
- 1 bunch bok choy
- 1/2 cup annatto seeds
- 8 cloves garlic crushed and chopped
- 1 1/2 pints water
- 2 teaspoons cornstarch diluted in 1/4 cup water
- ground black pepper to taste
- 1/2 cup bagoong alamang
- 3 tablespoons cooking oil
Heat oil in a pan. Saute onion and garlic until onion softens.
Add beef shank. Cook each side for 30 seconds.
Pour water into the pot. Let boil. Continue boiling for 10 minutes. Skim the scums on the surface. Continue boiling in low heat until meat gets tender.
Prepare the annatto water by boiling 1 cup water in a saucepan. Add annatto seeds. Boil for 1 minute. Set aside.
Prepare the peanut paste by placing the roasted peanuts in a food processor. Puree until the texture becomes smooth and paste-like.
Once the beef shank tenderizes, add peanut paste and annatto water (filter the seeds using a kitchen strainer). Cover and cook for 5 minutes.
Add Knorr Beef Cube. Stir. Cover and cook for 3 minutes.
Pour cornstarch mixture. Stir until sauce thickens. Season with ground black pepper.
Add eggplant and sitaw. Cover and cook for 5 minutes.
Add bok choy. Cover and cook for 3 minutes. Transfer to a serving plate. Serve with bagoong alamang. Share and Enjoy!
Calories: 688kcal | Carbohydrates: 21g | Protein: 71g | Fat: 38g | Saturated Fat: 6g | Cholesterol: 258mg | Sodium: 1226mg | Potassium: 1898mg | Fiber: 9g | Sugar: 7g | Vitamin A: 9442IU | Vitamin C: 100mg | Calcium: 387mg | Iron: 9mg