Kare-kare is a rich and meaty Filipino stew of beef or oxtails, green beans and eggplant in a sauce thickened with peanut paste or peanut butter. It is usually served on special occasions or Sunday meals. It’s best paired with steamed rice, shrimp paste and sometimes, sliced green mangoes. Yum! As you can see in the photo, I usually separate the vegetables from the meat for presentation. 🙂
1) Wash the ox tail, leg and beef. Cut them into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Let simmer until the meat is tender, this will take about 1-2 hours or 40 minutes in a pressure cooker if you choose the right one from this pressure cooker comparison chart.
2) Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
3) In another sauce pan, put the cooking oil and sauté the garlic and onion for 30 seconds.
4) Add meat and continue mixing.
5) Pour in the stock and bring to a boil for another 10 minutes. Then add the vegetables.
6) In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour into the pan. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
7) In another small bowl, mix annatto (achuete) seeds with a little water, then pour over sauce (this will redden the dish). Simmer for another 5 minutes.
8) Serve hot with steamed rice and shrimp paste (bagoong).
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