- ½ kilo oxtail, cut by 2 ½” a piece
- ½ kilo beef (sirloin or round), cubed
- 4 eggplants, sliced crosswise or about 2 ½” long
- 1 bundle pechay, cut into halves
- 1 bundle sitaw, cut by 2” long a piece
- 1 puso ng saging, cut ing lengths, blanche
- 2 pcs onions, sliced
- 2 heads of garlic, minced
- 2 tbsp atsuete seeds
- 2-3 cups peanut butter
- ¼ cup toasted rice, grounded
- salt to taste
- bagoong alamang
- cooking oil
In a pan, heat 4 tablespoons of oil and fry atsuete seeds. Drain the atsuete oil in a bowl and dispose the seeds.
Place oxtail and beef slices in a casserole, pour enough amount of water (just about the height of the meat on the casserole). Boil for an hour or until the meat is tender. Keep adding water when needed. When cooked, strain but keep the beef broth.
Use 1 tablespoon of atsuete oil and saute onions and garlic in a deep skillet. Add oxtail and beef, continue sauteing, until the meat turns brown. Pour broth, enough to make a sauce. Simmer for few minutes and then add the cups of peanut butter, grounded toasted rice, and the rest of the atsuete oil to create a thicker sauce. Simmer. Add vegetables: pechay, eggplants, sitaw, and puso ng saging. When the veggies are already tender, Season it with pepper and salt. Simmer again. Serve hot with white rice and bagoong alamang.
- Kare kare is a delightful dish especially when the beef is tender. To acquire this tenderness, slow boil the meat in low heat. This slow cooking process will bring out the beefy flavor of the meat.
- Though rarely seen, you may also use goat or chicken meat in making kare-kare.
- A ready-to-mix kare kare powder may also be a substitute for peanut butter and grounded toasted rice.
Image by mackarus