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| Kare-Kare (Oxtail & Peanut Stew) |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 02 September 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Estimated cooking time: 2 hours Kare Kare Ingredients: 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef) 1/2 kilo oxtail, cut 2 inch long 3 cups of peanut butter 1/4 cup grounded toasted rice 1/2 cup cooked bagoong alamang (anchovies) 2 pieces onions, diced 2 heads of garlic, minced 4 tablespoons atsuete oil 4 pieces eggplant, sliced 1 inch thick 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to 2" long 1 banana bud, cut similar to eggplant slices, blanch in boiling water 1/2 cup oil 8 cups of water Salt to taste Kare Kare Cooking Instructions: In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. * If using achiote water, soak 1 tablespoon of achiote seeds in water for 30 minutes. Squeeze seeds between your thumb and finger tips until the water turns red. Strain and set red water aside or Heat 2 tablespoons oil, saute achiote seeds in oil until oil turns red, discard seeds. Use oil for sauteing rest of ingredients. 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. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice.
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