Set out a scale and the equipment for Kare-kare. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh beef sirloin, unsweetened peanut butter, eggplant, bok choy, green beans, garlic, low-sodium beef broth, sweet paprika, kosher salt, olive oil. Kare-kare is cooked in Pampanga as its own plate, not as a copy of a restaurant menu. Simmer the beef until it yields, then thicken the pot with peanut butter. Oxtail is the usual cut. Sirloin is the beef this pantry weighs. Annatto is the old color. Paprika only tints the sauce. Amounts are for 4 from foods this library can count.
