Kare kare

Estimated cooking time: 2 hours

Ingredients:

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
• 1/2 kilo oxtail, cut 2 inch long
• 3 cups of peanut butter
• 1/4 cup grounded toasted rice
• 1/2 cup cooked bagoong alamang (anchovies)
• 2 pieces onions, diced
• 2 heads of garlic, minced
• 4 tablespoons atsuete oil
• 4 pieces eggplant, sliced 1 inch thick
• 1 bundle Pechay (Bok choy) cut into 2 pieces
• 1 bundle of sitaw (string beans) cut to 2" long
• 1 banana bud, cut similar to eggplant slices, blanch in boiling water
• 1/2 cup oil
• 8 cups of water
• Salt to taste

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How To Cook:

• In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
  
• In a big pan or wok, heat oil and atsuete oil.
  
• 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 to taste.
  
• Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.
  
• Serve with bagoong on the side and hot plain rice.