Kare Kare

 

Meat Ingredients:

• 1/2 kilo beef's oxtail; cut in 3-inch chunks
• 1/2 kilo beef's tripe; cut in 2-inch x 3-inch

Vegetables Ingredients:

• 4 pieces eggplant, sliced in 1-inch thick
• 1 bundle pechay (bok choy); cut into 2 pieces
• 10 string beans; cut in 2-inch long
• 1 banana heart (puso ng saging); cut in lengths

Other Ingredients:

2 pieces onions; chopped
2 heads garlic; minced
2 tablespoons annatto (atsuete) seeds
1 cup peanut butter
1/4 cup grounded toasted rice
Salt and pepper to taste
Bagoong alamang
Cooking oil (olive oil preferred)
Water

Kare Kare Cooking Instructions:

Fry annatto seeds in 4 tablespoons of oil. Drain annatto oil in bowl and discards seeds.

Boil beef’s oxtail with enough water to cover until tender. Strain oxtail and save broth. Meanwhile, blanch beef's tripe with boiling water and set aside.

Using 1 tablespoon of annato oil, sauté garlic and onion in a large saucepan. Add oxtail, saute, and brown all sides, then drop the tripe. Saute again for a while, then add broth just enough to create a sauce. Simmer, then add the vegetables. When tender, add the grounded peanut, toasted ground rice, and the rest of the oil to thicken the sauce. Season with salt and pepper to taste. Simmer, then serve hot with bagoong alamang.