🥜 Kare-Kare

Beef · Main ingredient: Oxtail · ⏱ 175 min · Serves 5 · ~₱675 · Best for: Dinner, Lunch

Ingredients

• 1.5 kg 1.5 kg oxtail, cut into 2-inch pieces (or beef shank/tripe combo)
• 1 pc 1 onion, quartered
• 10 clove 1 head garlic, peeled and crushed
• 0.5 cup 1/2 cup peanut butter (or 3/4 cup ground toasted peanuts)
• 0.3333 cup 1/3 cup ground toasted rice (galapong or toasted rice powder)
• 1 pc 1 banana blossom (puso ng saging), sliced, blanched
• 1 bunch 1 bundle string beans (sitaw), cut into 2-inch lengths
• 1 pc 1 medium eggplant, sliced
• 1 bunch 1 bundle pechay or bok choy
• 2 tbsp 2 tbsp cooking oil
• 3 pinch Salt and pepper to taste
• 0.5 tsp Pepper, to taste
• 1 tbsp Bagoong alamang (shrimp paste), sautéed, for serving

Instructions

1. In a large pot, boil oxtail in water with quartered onion until very tender, about 2 to 2.5 hours, skimming off scum. Reserve 4 cups of the beef broth.
2. Heat oil in a separate pan and sauté garlic until golden and fragrant.
3. Add the reserved beef broth to the sautéed garlic, then stir in the annatto water for color.
4. Whisk in the peanut butter and toasted ground rice, stirring continuously until the sauce thickens smoothly, about 10 minutes.
5. Add the cooked oxtail pieces to the sauce and simmer for 10 minutes to let the meat absorb the flavor.
6. Add eggplant and banana blossom, simmer for 5 minutes, then add string beans and pechay, cooking just until vegetables are tender-crisp, about 5 more minutes.
7. Season with salt and pepper to taste.
8. Serve hot with a side of sautéed bagoong alamang and steamed rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.