Any Philippine fiesta, particularly in the Tagalog region, is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables
- Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- ½ kilo beef (tender cut from sirloin or round) cut into chunk cubes
- 2 oxtail
- 2 pig hocks
- 7 cups water
- pinch salt and pepper
- ½ cup oil
- 4 tablespoons atsuete oil
- 2 heads garlic (minced)
- 2 medium sized onions (diced)
- ½ cup bagoong alamang (shrimp paste)
- 3 cups ground nuts or 4 cups of peanut butter
- ¼ cup ground toasted rice
- 5 pieces eggplant (sliced into rings)
- 1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
- 1 bundle sitaw (string beans) cut to 2" long
- In a casserole, boil oxtail, hocks, beef.
- Lower fire and let simmer until all meat is tender and cooked.
- Remove all scum that rises to the surface.
- Take out the meat, set aside, keep stock for later.
- In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang (shrimp paste) and toasted rice and nuts (if using nuts).
- Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter).
- Simmer until all flavors are incorporated, then add the vegetables.
- Make sure vegetables is well cooked and not soggy.
- Serve hot with bagoong with calamansi and chili pepper.