Yield: 8 servings
|4 pounds||Beef shin|
|1 cup||Lard; softened|
|2 tablespoons||Annatto seeds|
|2 tablespoons||Garlic; minced|
|2 larges||Onions; sliced|
|2 tablespoons||Soy or fish sauce|
|2 cups||Turnips; diced|
|3 cups||Green beans; sliced|
|\N \N||Salt & black pepper|
|¾ cup||Peanuts; roasted|
|⅓ cup||Rice; roasted|
Ask the butcher to saw the shin bones into 1-½ inch lengths.
Drop into a large pot of boiling water, return to a boil, and simmer for 5 minutes. Drain. In a large saucepan melt the lard and fry the annatto seeds until the fat is red. Strain off and discard the seeds, fry the garlic and onions in the colored lard to soften and color. Remove. Fry the meat, 4 to 5 pieces at a time, until evenly colored. Add water to cover and soy or fish sauce; bring to a boil.
Cook for 1-¾ to 2 hours over medium-low heat. Add onions and vegetables with salt and pepper and cook until almost tender. Grind peanuts and rice to a coarse powder. Add to the stew and cook until the sauce is thick. Check seasoning, and serve hot.
_The Encyclopedia of Asian Food and Cooking_ Jacki Passmore, 1991 Hearst Books ISBN 0-688-10448-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 08-06-95