Kare-kare is a traditional Filipino stew that is made with oxtail, vegetables, and a thick peanut sauce. The dish is typically served with rice and sometimes with bagoong, a fermented shrimp paste, on the side.
To make kare-kare, the oxtail is first boiled until tender, and then the vegetables, such as eggplant, string beans, and pechay, are added and cooked until they are tender. The peanut sauce is made by toasting and grinding peanuts, and then cooking them with garlic, onions, and annatto seeds, before adding broth and a few other ingredients. The sauce is then added to the pot of oxtail and vegetables, and everything is simmered until the flavors meld together.
Kare-kare is a hearty and flavorful dish that is often served at special occasions, such as fiestas and family gatherings. It is a staple in Filipino cuisine and is enjoyed by many.
Here's a recipe for Kare-Kare:
Ingredients:
- 2 lbs oxtail, cut into 2-inch pieces
- 1 lb beef tripe, cleaned and cut into 2-inch pieces (optional)
- 8 cups water
- 1 large eggplant, sliced
- 1 bundle of long beans (sitaw), cut into 2-inch pieces
- 2 bunches of bok choy (pechay)
- 1 cup peanut butter
- 1/4 cup toasted rice flour
- 1/4 cup annatto seeds
- 2 tbsp oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tbsp fish sauce
- Salt and pepper to taste
- Bagoong (shrimp paste) for serving
Instructions:
In a large pot, boil oxtail and beef tripe in water for about 2-3 hours or until tender. Remove any scum that rises to the surface.
Add eggplant, long beans, and bok choy to the pot and cook until vegetables are tender.
In a separate pan, heat oil and sauté onion and garlic until fragrant.
Add peanut butter, toasted rice flour, annatto seeds, and fish sauce to the pan. Mix well and cook for about 5 minutes.
Strain the mixture and add to the pot with the oxtail and vegetables. Mix well and simmer for another 10 minutes.
Season with salt and pepper to taste.
Serve hot with steamed rice and bagoong on the side.
Enjoy your delicious and hearty Kare-Kare!
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