Kare-Kare

What You'll Need

Ingredients

• 11 kg oxtail, cut into 2-inch pieces
• 2500 g beef tripe (optional), cleaned and cut
• 31 cup ground roasted peanuts
• 4¼ cup peanut butter
• 5¼ cup toasted ground rice
• 61 medium onion, chopped
• 74 cloves garlic, minced
• 82 tbsp annatto (achuete) seeds soaked in ½ cup water
• 91 bundle banana blossom (puso ng saging), blanched
• 102 medium eggplants, sliced
• 111 bundle string beans, cut
• 121 bundle bok choy (pechay)
• 132 tbsp cooking oil
• 14Salt to taste
• 15Bagoong alamang (fermented shrimp paste), for serving

Step by Step

How to Cook

1. 1

   Boil oxtail (and tripe if using) in water for 10 minutes. Drain and rinse to remove impurities.

2. 2

   Return to pot with fresh water. Simmer over low heat for 1.5–2 hours until oxtail is very tender. Reserve the broth.

3. 3

   In a large pan, sauté garlic and onion in oil until soft. Add the annatto water and stir.

4. 4

   Add ground peanuts and peanut butter. Stir well to combine.

5. 5

   Pour in 4–5 cups of the reserved oxtail broth. Bring to a simmer.

6. 6

   Add toasted ground rice to thicken the sauce. Stir continuously to avoid lumps.

7. 7

   Add the cooked oxtail. Simmer for 10 minutes until the sauce coats the meat.

8. 8

   Add banana blossom, eggplant, and string beans. Cook for 5 minutes.

9. 9

   Add bok choy last and cook for 2 minutes. Season with salt.

10. 10

    Serve with a generous side of sautéed bagoong alamang.