Personally, I'm not a big fan of this well-loved Filipino peanut stew, but the one here tastes like most I've tried that use instant sauce (hard to come by ones made from scratch, really). They use brisket instead of the usual cuts (oxtail+pork hock+tripe), but I reckon it'll get the job done when the craving hits.

Make sure to mix some of the fermented shrimp paste into the gravy for that extra umami oomph.