Kare-kare is a Filipino stew with thick peanut sauce that usually has oxtail or tripe and a variety of vegetables such as eggplant, bok choy, long beans and banana heart. There’s two things you really can’t forget, because if you do it will cause riot in the filipino community. First, the banana heart for the stew and shrimp paste served on the side!
Ingredients:
- 2 lbs oxtail or beef ribs
- 5 cloves garlic, grated
- 1 medium-sized yellow onion, finely chopped
- 4 cups water
- 1 tbsp annato powder
- 1 banana heart, cut into 1 inch pieces
- 1 long eggplant, cut into diagonal 1 inch thick pieces
- 6 oz long beans (sitaw), cut into 2 inch pieces
- 4 heads baby bok choy, ends trimmed
- 2 tbsp toasted ground rice
Directions:
- In a big heated pot, add 2 tbsp oil. Saute the garlic and onion until the onion is translucent.
- Add the annato powder and stir until the powder is completely dissolved.
- Add the oxtail and saute for a few minutes.
- Add the water and let it boil. Simmer for one to two hours, or until the meat is tender.
- In a small bowl, add the peanut butter. Add about 1/4 cup of the hot broth. Stir until the peanut butter has a smooth consistency. Add to the pot and stir.
- Add the toasted rice with a quarter of a cup warm water or broth. Stir until the rice is completely dissolved.
- Add the banana heart and simmer for about 20 minutes until tender.
- Add the long beans, eggplant, and bok choy. Cover and simmer until the vegetables are tender.
- Serve with shrimp paste and steamed rice.
Note:
You can also use beef chuck if you prefer a more leaner cut of meat
