Ingredients
Scale
2 lbs beef shanks (2 pieces of beef shank)
2 lbs of ox tail
2-inch ginger
1 medium onion
8 garlic cloves
1-2 large carrots
1-2 bell peppers
1 can tomato sauce (398 mL)
1 cup of water
1 cup frozen peas
1/2 cup of red wine (optional, highly recommended)
1/4 cup fish sauce
1 tbsp liver spread (or liver paste)
1 jalapeno (optional, highly recommended)
2 bay leaves
1 tsp salt
1 tsp black pepper
Instructions
- In a large Dutch oven, brown your beef pieces in batches. Do not overcrowd.
- Remove and set aside. Discard the excess oil.
- Add all the ingredients except carrots, bell peppers, and green peas.
- Let it come to a boil. Reduce the temperature to a low simmer. Cover with lid.
- Let it simmer for 1 hour, and check to ensure nothing is sticking to the bottom from time to time.
- When the beef is fork tender, skim some of the oil from the top.
- Add carrots and bell peppers. Let it cook for 15 minutes.
- In the last 2 minutes, add in your green peas. Adjust seasoning and salt and pepper accordingly.
- Serve this with white rice.
Notes
*Instant Pot - pressure cooker instructions are listed above.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: mains
- Method: braising, instant pot
- Cuisine: filipino
