Kare-kare is a stew of oxtail, beef, occasionally added beef tripe, lots of varieties of vegetables and we called a combination of all three main ingredients (beef, oxtail and tripe) commonly cooked with a peanut butter paste and serve it bagoong.
Estimated time of cooking for this type of dish is 2 1/2 hours.
- 1 kl of beef ( round or sirloin cut) cut into cubes
- 1 kl of beef tripe cut 2 inch long
- 2 kls. of oxtail cut into round pieces
- 4 cups of peanut butter
- 1/4 cup grounded toasted glutinous rice
- 2 pieces big white onion, diced
- 2 heads of garlic, minced
- 4 tbsp atsuete oil
- 4 pieces eggplant, sliced i inch thick
- 1 bundle of Pechay (Pak Choy) cut into pieces
- 1 bundle of string beans cut into 2 inches long
- 1 banana bud, cut and blanch in boiling water
- 1/2 cup vegetable oil
- 8 cups of water
- salt to taste
Dip with 1 cup cooked bagoong alamang ( anchovies )
- In a stock pot, boil beef, tripe and oxtails in water for an hour or more until cooked. Drain and keep the stock
- In a big wok, heat vegetable oil and atsuete oil (mixed with oil and atsuete).
- Saute garlic, onions until golden brown, then add the stock, toasted rice (toast the glutinous rice in a frying pan w/out adding oil), beef, tripe, oxtail and peanut butter. Bring to a boil and simmer for 15-20 minutes.
- Add the eggplant, string beans, petchay and banana bud. Cook the vegetables for a few minutes.
- Serve with bagoong on the side with hot plain rice.
- Do not overcook the vegetables.
- Make sure that your meat is tender and soft to eat.
- You can add on chili powder to make it spicy.
- They are meat variants you can include goat meat or chicken meat. It’s your choice.