Kare-Kare I

This is a hearty meal thick stew with an unusual combination of flavors. Using vegetables like eggplants and green beans in a savory accent of peanut butter sauce and the succulent meaty goodness of delectable oxtails. Oxtails are sometimes hard to find or rather expensive, you can substitute it with beef shanks or short ribs or even pork.

Ingredients :

  • 1-1/4 lbs. oxtail (or beef shank or ribs)
  • 6 cups water
  • 2 tsp. salt
  • 2 tbsp. uncooked white rice (or store-bought rice flour)
  • 2 tbsp. oil
  • 1 onion, sliced
  • 3 cloves garlic, crushed
  • 1/2 cup annatto water (optional)
  • 4 tbsp. peanut butter
  • 1/2 lb. green beans, trimmed and cut into 2-in lengths
  • 1 lb. eggplant, trimmed and sliced
  • 1 head Chinese (Napa) cabbage, chopped (or 2 bunches spinach, rinsed and trimmed)
  • steamed rice, to serve
  • sautéed shrimp paste (bagoong), for dipping
(Kitchen Conversion)

Cooking Procedures :

  1. Slice the oxtial into 1/2-inch (1.25-cm) pieces (or cut the beef into cubes, if using). Place the meat in a large saucepan. Add water and 1 teaspoon salt; bring to boil. Cover and cook over medium heat for 20 minutes, or until the meat is tender. Skim off the fat. Remove the meat and reserve broth; set aside.
  2. Place the rice in a small skillet over medium heat; stirring frequently for 10 minutes, or until toasted brown. Transfer toasted rice in a mortar or food processor and grind to a flour-like consistency. But, if you’re using store-bought rice flour: Place the flour in a small skillet over medium heat; stirring frequently for about 5 minutes, or until toasted brown. Set aside.
  3. In another skillet, heat oil over medium heat. Add onion and garlic, sauté until onion is translucent. Add the cooked meat and the remaining 1 teaspoon salt; stir-fry for 7 minutes, or until golden brown.
  4. In a saucepan over medium heat, pour 4 cups of the reserved broth, annatto water -if using, peanut butter, toasted rice flour, green beans and eggplant; cook, stirring occasionally, for about 20 minutes, or until vegetables are tender. Reduce heat to medium-low, add the Chinese cabbage and simmer for about 5 minutes. Serve hot with steamed rice and sautéed shrimp paste.
  5. Serves 4.

 

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