Beef kare kare

Begin by cooking the beef (this can be done a day in advance if preferred). Place all the ingredients in a large pan and cover with 1.5L of water. Bring to a boil and skim the fat that rises to the surface – you need to reserve around 50ml of this for later, so don't throw it away as normal. Turn the heat down to a simmer then cook for 2.5–3 hours or until the beef is very tender. Leave to cool in the stock, then strain the stock into a separate container – you will need 1 litre in total. Discard all the solids apart from the beef, then reserve in the fridge

To make the sauce, place a large pan over a medium heat and add the skimmed fat you reserved from cooking the brisket. Sauté the shallot, garlic and ginger until soft, then add the shrimp paste and continue to cook for a minute

Add the strained stock and peanut butter and beat with a whisk until smooth. Leave to gently simmer

Place a frying pan over a high heat and add the ground peanuts, rice flour and annatto seed. Toast until lightly golden, shaking the pan to stop it from burning. Add a ladle of the peanut stock and stir to create a paste, then add this paste into the peanut stock and simmer until the sauce is smooth with a dark orange tinge

To create the fermented shrimp and peanut paste, simply mix the two together. The shrimp paste has quite a powerful flavour, so you can adjust the ratios to your liking

Slice the brisket into neat pieces then place into the stock to heat through for 5 minutes or so, along with the trimmed green beans

To serve, divide the broth into 4 bowls and carefully pile up some pieces of the brisket. Carefully add a bundle of the beans and finish with a spoonful of the peanut and shrimp paste and some red amaranth cress (if using)