Kare-kare is a Philippine stew, made from peanut sauce with a variety of vegetables, stewed oxtail, beef, and occasionally tripe.
It is often eaten with bagoong (shrimp paste), sometimes spiced with chili, and sprinkled with calamansi lime juice.
Traditionally, any Filipino fiesta (particularly in the Tagalog region) is not complete without this delicacy.
- 1/2 kilo beef (cut into cubes) (you can also use beef tripe)
- 1/2 kilo oxtail, cut 1 1/2 to 2 inch long
- 3 cups peanut butter
- 1/4 cup grounded toasted rice
- 3 pieces onions, diced
- 1 stalk celery
- 2 heads garlic, minced
- 4 tbsp achuete oil
- 4 pcs. eggplant, sliced 1 inch thick
- 1 bundle pechay, cut into 2 pieces
- 1 bundle sitaw (string beans) cut to 2 inch long
- 1 banana bud, cut into similar sizes, blanch in boiling water
- 1/2 cup oil
- 8 cups water
- salt to taste
- 1/2 cup cooked bagoong alamang (anchovies)
- In a casserole, boil oxtail and beef in salt, pepper, celery and a piece of onion in medium fire. Let simmer until tender. Remove all scum that rises to the surface.
- Take out the meat and set aside. Keep stock for later use.
- In another casserole, heat oil and achuete oil and saute garlic, onion and toasted rice and nuts.
- Add oxtail and beef, pour in stock, season with salt and pepper then add peanut butter.
- Simmer until all flavors are mixed, then add vegetables.
- Make sure vegetables is well cooked and not soggy.
- Serve hot with bagoong, calamansi and chili.