Kare-Kare is considered a Stew, normally an oxtail would be perfect but these days some uses lean meat, pork belly, tripe (i love this), chicken and sometimes seafood. But if you know me I would stick to the original just like paying homage to the dish.
Ingredients:- 1kg of Oxtail, Chopped into 2" length
- 1/2 Cup of Peanut butter (unsweetened)
- 1 stack of Long Beans, cut into 2" length (Sitaw)
- 3-4 cloves of Garlic, minced
- 1 medium onion, chopped
- 6 tbsp of Achuete/Atsuete
- 1 Large Eggplant, Cut in half and cut into 2" length
- 2 stack of Pechay or Bokchoy
- 2 tbsp of Shrimp paste
- 4-5 tbsp of Peanut, crushed finely (secret ingredient, makes a huge difference)
Procedure
- Oxtail Procedure
- In a large pot or pressure cooker boil the oxtail until tender, pressure cooker will only take about 45mins to an hour a normal boiling may take 1hr 30mins to 2hrs depends on the meat.
- Once meat is tender remove the meat from the broth but set aside the broth please.
- Achuete/Atsuete Procedure
- In a pan put about 1/2 cup of vegetable oil and start stir frying the atchuete until the oil turns reddish, mostly takes about 5mins
- strain the achuete and set aside the oil
- Now time to get a "wok" if you don't have one you can use a regular deep pan.
- Add half of the achuete oil and saute garlic and onions, let them caramelize
- Add the shrimp paste, saute for another 2mins
- Add the meat, saute for another 2mins
- Gently add the stock, we start at 2cups, we will gradually add the remaining stock if the dish gets dried out
- Add the peanut butter, make sure you stir it properly so we avoid clumps
- Add the beans cook for 5mins
- Add eggplant cook for another 5mins
- Add the Bokchoy cook for another 2mins
- Lastly add the crushed peanuts and again please stir the dish properly
- Let it simmer for about 2mins
- Consistency check.... If the sauce is too thick we need to add a bit of our stock.
#karekare #pilipinoexpress
