Kare-kare

Ingredients:

• 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)

Procedure:

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).