Ingredients
- 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
Instructions
- 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 the 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!
Nutrition
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
