Pinoy Kare-Kare Espesyal Recipe
by Chef Boy Logro
Ingredients:
300g kilo beef (round or sirloin cut) cut into cubes
300g beef tripe
500g oxtail, cut 2 inch long
8 cups of water
2 1/2 cups of peanut butter
1 cup toasted and ground peanut
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang
1/3 cup oil
4 tbsp atsuete oil
2 heads of garlic, minced
2 pieces red onions, diced
4 pieces eggplant, sliced 1 inch thick, blanched
1 bundle Pechay cut into 2 pieces, blanched
1 bundle of sitaw cut to 2" long, blanched
1 banana bud, sliced, blanched
Salt and pepper to taste
Instructions:
1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. Heat oil and atsuete oil in a big pan or wok.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt and pepper to taste.
4. Add the blanched eggplant, string beans, pechay and banana bud. You can top blanched vegetables on the kare-kare for better presentation or mix it with the sauce.
5. Serve with bagoong and rice.
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