kare kareKare-Kare SpecialOxtail and Beef Tripe with Vegetables in Thick Peanut Gravy
2 pounds Oxtail, cut in 1″ thickness
1 pound beef tripe (tuwalya), pressure cooked, cut into 2″ squares (optional)
1/2 pound string beans, sliced in 3″ lengths
2 pcs. eggplants, sliced in 3″ wedges
1 banana bud or heart(puso ng saging), sliced in strips(optional)
6 stalks Bok Choy(Pechay), leaves and stalk separated, cut in 2″ lengths
1/2 cup peanut butter, dissolved in 1 cup beef broth
1/4 cup toasted rice, powdered, dissolved in 1/2 cup beef broth
5 cups beef broth (total)
2 tablespoons achuete (annatto) seeds
1/4 cup cooking oil
3 cloves garlic, minced
1 medium onion, chopped
1 tablespoon salt
1 tablespoon sugar
1/4 teaspoon pepper
Sauteed Shrimp Paste(Bagoong Alamang)
(pre-cooking the oxtail and beef tripe not included)
1 Heat up the oil, then put in the achuete seeds for a couple minutes until the oil becomes deep red. Strain out the seeds.
2 Saute the garlic and onion using the achuete oil, then add the oxtail and beef tripe, salt, pepper, sugar, beef broth and the dissolved-peanut butter. Bring to a boil.
3 Turn the heat down, and put the vegetables(except the Bok Choy leaves) into the sauce. Cover and cook for approximately 10 minutes or until the vegetables are done.
4 Add the dissolved rice flour into the sauce to thicken.
5 Add the Bok Choy leaves. Cook for another minute and it’s ready to serve.
6 Serve with rice along with a side of Sauteed Shrimp Paste(Bagoong Alamang).
Enjoy!! Happy cooking!
To add a hint of sweetness add a tablespoon of sugar. If you are using a sweet peanut butter, you can omit the sugar.
To cut some of the preparation time, try looking for Powdered Annato (Achuete) and Toasted Rice Flours.
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