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
1/4
cup grounded toasted rice
1/2
cup cooked bagoong alamang (anchovies)
2
heads of garlic, minced
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
Directions
1.
In a stock pot, boil beef and oxtails in water for an hour or until cooked.
2.
Strain and keep the stock.
3.
Heat oil and atsuete oil in a big pan or wok.
4.
Saute garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter.
5.
Bring to a boil and simmer for 15 minutes.
7.
Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes.
8.
Do not overcook the vegetables.
9.
You can have the option to serve with bagoong on the side and hot plain rice.
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