Beef Kare-Kare
Ingredients
- 1 kgOxtail (cut into segments)
- 500 gBeef tripe (cleaned and cut into strips)
- 200 gPeanut butter (creamy style)
- 100 gWhite rice (toasted and ground to powder)
- 2 pcEggplant (aubergine) (thickly sliced)
- 200 gGreen bean (trimmed)
- 2 pcBok choy (cut into quarters)
- 1 pcOnion (sliced)
- 4 pcGarlic (minced)
- 2 tbspPeanut oil (for frying)
- 2 tbspshrimp paste (served as a side condiment)
- 2 tbspAnnatto seeds (infused in a bit of hot broth and strained)
Method
A thick peanut sauce coating tender pieces of oxtail. The contrast between the rich meat and crunchy green vegetables is heightened by the salty punch of shrimp paste.
- 1
Place the oxtail and tripe in a large pot of mineral water. Bring to a boil, skim off impurities. Simmer on low heat until the meat is fork-tender.
- 2
In a dry pan, roast the white rice until golden brown and fragrant. Grind into a fine powder using a mortar or blender.
- 3
Infuse the annatto seeds in half a cup of hot broth for 5 minutes, then strain to keep only the orange liquid. Sauté the chopped onion and crushed garlic in oil. Add the annatto liquid, peanut butter, and two ladles of cooking broth. Mix until smooth.
- 4
Stir in the toasted rice powder to thicken. Add the eggplants, beans, and pak choi. Cook for 5 minutes: the vegetables should remain crisp-tender.
Frequently asked questions
How do you get this dish right?
- Don't discard the cooking broth, it's packed with gelatin for a glossy sauce.
- Shrimp paste (bagoong) shouldn't be cooked in the stew, place it on the side of the plate to season each bite.
How long does this dish keep?
Keeps for 3 days in the fridge. The sauce will set, reheat gently with a splash of water to loosen the texture.
