Ingredients

Scale

2 tbsp (30 mL) canola or sunflower oil

2 lb (1 kg) Beef Chuck Flap Tail

1 onion, diced

1 tbsp (15 mL) sweet paprika or annatto

½ cup (125 mL) natural peanut butter (unsweetened, unsalted)

4 cloves garlic, minced

2 tbsp (30 mL) cornstarch or rice flour

2½ cups (625 mL) beef broth

Fish sauce (optional)

Salt and fresh ground pepper

Instructions

Kare Kare: Cut the beef into 6 equal cubes; pat dry with paper towel. Heat oil over medium-high heat in a large, heavy-bottomed skillet (with a lid); brown beef, turning with tongs, for about 10 minutes or until browned on all sides. Transfer beef to a bowl with tongs; set aside.
Reduce heat to medium. Add onion and cook, stirring, for about 5 minutes, until almost translucent. Add the paprika, peanut butter and garlic, stirring to combine.
Whisk the cornstarch into the broth in a measuring cup; pour into pan all at once. Bring to a simmer, stirring and scraping up brown bits from pot. Return beef and any accumulated juices to pan.
Cover, reduce heat to low and simmer for about 3 hours, turning the beef over occasionally, until beef is fork-tender.
Season Kare Kare with fish sauce (if using), salt and pepper to taste.

Notes

Electric Pressure Cooker Method: Proceed with the recipe as directed, using an electric pressure cooker in place of the skillet and the following modifications: Decrease beef broth to 1½ cups (375 mL). Step 1: Preheat the electric pressure cooker on the sear/sauté function to HIGH/MORE to brown the beef. Step 2: Set the sear/sauté function to MEDIUM/NORMAL and proceed as directed. Step 3: Do not add cornstarch (reserve for step 4); add 1½ cups (375 mL) broth and proceed as directed. Step 4: Seal the pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 40 minutes. When the timer beeps, quick-release the pressure. Remove the lid and set the sear/sauté function to MEDIUM/NORMAL. Whisk cornstarch with 2 tbsp (30 mL) water in a small bowl; drizzle into pot stirring constantly. Simmer for 2 to 3 minutes or until stew is thickened. Step 5: Proceed as directed.

Garlic Rice: Rinse 1½ cups (375 mL) basmati rice in a sieve until water runs clear through it. Bring 3 cups (750 mL) water to a boil in a medium saucepan. Add rice; cover, reduce heat to low and simmer for about 12 minutes or until the water is fully absorbed. Let stand, covered, for 5 minutes. Transfer the rice to a bowl to cool. (Make ahead: Cover cooled rice and let stand at room temperature for up to 1 hour.) To serve, heat a large sauté pan or skillet over medium-high heat. Add 2 tbsp (30 mL) canola or sunflower oil and swirl to coat; add rice. Let the rice crackle and fry, tossing occasionally, for about 10 minutes until warmed and a little crispy. Add 3 cloves garlic, minced and 4 green onions, thinly sliced; cook, folding into rice, for 1 minute. Season to taste with salt and pepper.