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Saturday, July 2, 2011


Kare-Kare is a traditional Filipino ox tail and ox tripe stew with green beans and eggplant in a thickened with ground rice and peanut butter sauce. This dish is traditionally served in Cavite City on Sundays with adobo and kilawin as food terno.


1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
6 cups of water
Salt to taste

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. Sauté garlic, onions until golden brown, then add the stock, beef and oxtail. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pechay and banana bud. Add ground rice and peanut butter. Cook the for a few minutes – Do not overcook the vegetables. Serve with bagoong on the side and hot plain rice.

1 comment:

  1. I've been eating kare-kare for ages but never the original ox tail recipe. I wonder how that would taste like :)


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