RCI-SP.004.0187.001
Kare Kare
A rich stew of ox tail, leg or tripe and a variety of vegetables in a sauce flavored and thickened with ground roasted peanuts and toasted rice flour.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- (3 to 5 pound) oxtail1 unitleg or tripe
- 5 tablespoons
- garlic5 clovescrushed
- size onion1 mediumsliced
- water from ¼ cup annatto1 unitsoaked
- banana heart1 unitsliced crosswise
- bundles string bean (sitaw)2 unitcut into 2-inch pieces
- eggplants4 unitcut into ½-inch slices
- rice⅓ cuptoasted brown in a pan and ground to a powder
- ½ cup
- salt and pepper1 unitto taste
- 1 unit
Method
1
Cut the oxtail into 2-inch pieces, then blanch in boiling salted water for 5 minutes to remove impurities; drain and rinse under cool water.
2
Heat the oil in a large pot or Dutch oven over medium-high heat, then add the crushed garlic and sliced onion; sauté until fragrant and the onion is translucent, about 3 minutes.
3 minutes
3
Add the blanched oxtail pieces to the pot and brown them on all sides, stirring occasionally, for about 5 minutes.
5 minutes
4
Pour in the annatto water (straining out the seeds) to give the sauce its characteristic golden-orange color and cover the meat.
60 minutes
5
Reduce heat to low, cover the pot, and simmer the oxtail until very tender, about 60 minutes, stirring occasionally.
6
While the oxtail cooks, toast the rice in a dry pan over medium heat for about 5 minutes, stirring constantly until light brown, then grind to a fine powder using a mortar and pestle or spice grinder.
5 minutes
7
Stir the peanut butter and ground toasted rice powder into the simmering oxtail, mixing until fully incorporated and the sauce thickens slightly, about 2 minutes.
2 minutes
8
Add the sliced banana heart, string beans, and eggplant slices to the pot, stirring to combine with the sauce.
15 minutes
9
Continue simmering uncovered for 15 minutes until the vegetables are tender but not mushy, stirring gently to avoid breaking them apart.
15 minutes
10
Taste the kare kare and season with salt, pepper, and MSG if desired; adjust the consistency by adding water if the sauce is too thick or simmering longer if it is too thin.
11
Transfer the kare kare to a serving dish and serve hot with steamed white rice and a side of shrimp paste (bagoong) for dipping.