🍳 Cooking Instructions
1️⃣ Prepare the Meat
-
Clean the beef thoroughly. Optional: soak in water with vinegar for 15 minutes to remove impurities, then rinse well.
-
Parboil: Place meat in a large pot with water, bring to a boil for 10 minutes, then discard water and rinse to remove scum.
2️⃣ Slow Cook the Base
-
In a large heavy pot or pressure cooker, heat oil. Sauté garlic, onion, and ginger until fragrant.
-
Add beef, star anise, and bay leaves. Stir until lightly browned.
-
Mix in tomato paste, tomato sauce, soy sauce, and fish sauce.
-
Pour in beef broth (or water + bouillon). Cover and simmer:
-
Pressure cooker: 45–60 minutes
-
Regular pot: 3–4 hours on low heat, until meat is fork-tender and gelatinous.
-
3️⃣ Thicken & Flavor
-
Stir in peanut butter and brown sugar until well blended.
-
Add carrots (and saba banana if using). Cook for ~10 minutes until vegetables are tender.
-
Taste and adjust seasoning with salt, pepper, or more fish sauce.
4️⃣ Serve
-
Ladle the thick, rich stew into bowls.
-
Garnish with chopped green onions and optional chili.
-
Best enjoyed with steamed rice or puso (hanging rice).
