Ingredients

Here are the following ingredients:

• 2 lb (1 to 1.3 kg) Beef Chuck Flap Tail
• 1 tbsp (15 mL) vegetable oil
• 1 cup (250 mL) diced onion
• 1 tbsp (15 mL) sweet paprika or annatto
• ½ cup (125 mL) natural peanut butter
• 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

Shopping List

Here are the following shopping items to buy:

• 2 lb (1 to 1.3 kg) Beef Chuck Flap Tail
• Vegetable oil
• Onion
• Sweet paprika or annatto
• Natural peanut butter
• 4 cloves garlic
• Cornstarch or rice flour
• Beef broth
• Fish sauce (optional)
• Salt and fresh ground pepper

Method

Follow these cooking methods/directions:

1. Cut the beef into 6 cubes. Pat beef dry with paper towel. Heat oil over medium-high heat in Dutch oven or enamelled cast-iron roaster. Brown beef, in batches, for about 10 minutes or until browned all over. Transfer to a plate.

2. Reduce heat to medium. Cook onion, stirring, for about 5 minutes or until softened. Stir in paprika, peanut butter and garlic. Whisk cornstarch into the broth and add all at once to the pan. Bring to a simmer, stirring. Return beef and accumulated juices to pan.

3. Cover, reduce heat to medium-low and simmer for 3 hours, turning the beef over occasionally, until beef is fork-tender. Season with fish sauce (if using), salt and pepper to taste.

4. Transfer beef to a bowl using a slotted spoon. Use 2 forks to shred the cooked beef. Skim fat from sauce, then return beef to sauce.