Kare Kare

Kare kare is a traditional Philippine stew known for its rich and intense flavors. The stew is distinct for its thick peanut butter sauce and toasted rice flour over oxtail and vegetables and served with bagoong and eaten with plain rice. The food is perennial family favorite as it is usually served as one of the main courses during fiestas, special occasions, or during Sunday lunch or salo-salo. Although the food is quite easy to prepare, it requires a bit of patience for the oxtail and the beef to tender. But once it is cooked, you will enjoy as it is one of the most popular comfort foods. The recipe for this dish is usually passed on from generation to generation, just like most of the Filipino food recipes.

Ingredients:
• 1 kilo beef (round or sirloin cut) cut into cubes, or beef tripe or oxtail, cut into 2 inch size, or a combination of the three (beef, tripe, and oxtail.)
• 3 cups peanut butter
• ¼ cup grounded toasted rice
• ½ cup bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads garlic, minced
• 4 tablespoons, atsuete oil
• 4 pieces eggplant, sliced
• 1 bundle pechay (bok choy or Chinese cabbage), cut into 2 pieces
• 1 bundle sitaw (string beans), cut into 2 inch long
• 1 banana bud, sliced then blanched into boiling water
• ½ cup oil
• 8 cups water
• Salt, to taste

Instructions:

1. Boil beef, tripe, and/or oxtail in a pot and let it cook for an hour or until tender. Remove the meat by straining and keep the stock.
2. In another pan or a wok, heat the oil as well as the atsuete oil. Sauté the garlic and onion. Add the stock, toasted rice, beef, oxtail, and peanut butter. Let it simmer and bring to a boil for 15 minutes. Add salt to taste.
3. Add the eggplant, string beans, banana bud, and pechay. Let it simmer for a few minutes and try not to overcook the vegetables.
4. Serve hot with bagoong on the side.