Ingredients

• 1 lb beef shank
• 1 bundle of pechay or bok choy
• 1 bundle of string beans (sliced in 1.5 in’ pieces)
• 2 pcs eggplants (sliced)
• 1 cup peanut butter
• 1 cup shrimp paste (bagoong)
• 2 Liters of water
• ½ cup atsuete seeds (soaked in cup of water)
• 4 cloves garlic, minced
• 1 large onion, chopped
• salt and pepper to taste

Method

1. Fill a pressure cooker with water and add the beef. Make sure that the water covers all the beef. Pressurize the meat for about 45 minutes to make it tender.
2. If you do not have a pressure cooker, boil water in a pot. When it boils, add the beef and leave covered for 3-4 hours or until. the beef becomes tender.
3. Add in the peanut butter, and atsuete water and bring to a simmer.
4. In a different pan, sauté the garlic. Mix in the the eggplant and string beans when the garlic starts to become light brown. Cook for 3 minutes.
5. Add in the cooked vegetables to the large pot with the beef.
6. To prevent the pechay from being overcooked, add it last when you are already simmering it in the last 3 minutes.
7. Add salt and pepper to taste. Serve the bagoong separately.