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1. In a large pot, combine beef, onion, garlic, bay leaf, peppercorns (if using), and enough water to cover. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the beef is tender and falling off the bone. Remove beef from the broth and set aside.

2. Heat annatto seeds in a little oil until the oil turns orange. Discard the seeds.

3. In a pan, saute onion and garlic until fragrant.

4. Add shrimp paste, fish sauce, sugar, and annatto oil. Cook for a minute, stirring constantly.

5. Stir in peanut butter and water, breaking up any lumps.

6. Add 1-2 cups of the reserved beef broth gradually, whisking until you reach your desired sauce consistency.

7. Season with salt to taste.

8. In a separate pot, boil the vegetables until slightly tender-crisp. Do not overcook.

9. You can also cook the vegetables directly in the peanut sauce after adding the beef back in.

10. Gently stir in the cooked vegetables.

11. Heat for a few minutes until everything is warmed through.

12. Serve hot with steamed rice.

• For the Meat

  • 1 kg beef shank, cut into large chunks

  • 1 onion, roughly chopped

  • 4 cloves garlic, crushed

  • 1 bay leaf

  • Black peppercorns (optional)

  • Water

• For the Peanut Sauce

  • 1/2 cup peanut butter (chunky or smooth)

  • 1/4 cup annatto seeds (atsuete)

  • 1 onion, chopped

  • 4 cloves garlic, minced

  • 1 tbsp shrimp paste (bagoong alamang)

  • 1 tbsp fish sauce

  • 1 tsp sugar

  • 1/4 cup water

  • Salt to taste

• For the Vegetables

  • 1 bunch pechay (Chinese bok choy)

  • 1 eggplant, cubed

  • 1 bunch sitaw (string beans), cut into 2-inch pieces

  • 1 small bag okra, trimmed and halved

  • 1 small calabaza (squash), cubed

• Use beef bones for additional flavor in the broth.

• You can substitute beef with other protein options like pork belly, tripe, or shrimp.

• Adjust the amount of shrimp paste and fish sauce according to your desired taste.

• Serve with bagoong alamang if you prefer a stronger shrimp flavor.

• Leftovers can be stored in the refrigerator for up to 3 days and reheated.

• Enjoy your delicious kare-kare!