kare kare

Kare Kare Ingredients:

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1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
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1/2 kilo oxtail, cut 2 inch long
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3 cups of peanut butter
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1/4 cup grounded toasted rice
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1/2 cup cooked bagoong alamang (anchovies)
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2 pieces onions, diced
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2 heads of garlic, minced
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4 tablespoons atsuete oil
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4 pieces eggplant, sliced 1 inch thick
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1 bundle Pechay (Bok choy) cut into 2 pieces
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1 bundle of sitaw (string beans) cut to 2" long
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1 banana bud, cut similar to eggplant slices, blanch in boiling water
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1/2 cup oil
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8 cups of water
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Salt to taste

Kare Kare Cooking Instructions:

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In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
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In a big pan or wok, heat oil and atsuete oil.
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Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
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Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
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Serve with bagoong on the side and hot plain rice.