- 1 oxtail
- 1 ox leg
- 1 ox tripe
- 2 medium sized eggplant cut in small pieces
- 1 banana heart sliced diagonally (optional)
- 1 bunch of pechay or baby bok choy
- 1 bunch of sitaw (snake/string beans)
- 1/2 head of cabbage
Other Ingredients :
- 1 cup peanut butter
- 4-5 cloves of garlic, minced or chopped
- 1 big onion sliced thinly
- 3 tablespoon cooking oil
- Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
- Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
- In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
- Add the meat in the skillet and continue mixing.
- Pour in the stock and bring to a boil for another 10 minutes.
- Add the vegetables.
- In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the casserole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
- Serve hot with bagoong alamang and rice.
- Don't over cook the vegetables, you can also cook or blanch the vegetables separately in a casserole and them mix it when the dish is about to be served.
- Traditionally, annatto (achuete) seeds are added to redden the dish. Annato seed are now also available in powder form
credits: planet philippines