Kare-Kare is a traditional Filipino stew that is known for its rich, savory flavor and tender meat. This dish is often made with ox tail, but can also be made with beef, pork, or seafood. The distinct flavor of Kare-Kare comes from the use of peanut sauce, which gives the dish a unique nutty and creamy taste. Along with the meat, the stew is also filled with a variety of vegetables such as eggplant, green beans, and bok choy, making it a nutritious and well-rounded meal. Kare-Kare is a beloved dish in the Philippines and is often served at special occasions and family gatherings.
Kare-Kare or Ox Tail Stewed in Peanut Sauce Recipe
Philippine Cuisine
Ingredients: serve 6
1 ½ kg ox tail, cut into 5cm in thick pieces
Enough water to cover meat
2 onions
1 tbsp salt
1 tsp whole black peppercorns
¼ cup glutinous rice(malagkit)
1 cup dry roasted peanuts
3 small eggplants
1 bundle yard long beans (sitaw)
1 small banana blossom
4 cloves garlic
¼ cup annatto(achuete) oil
¼ cup shrimp paste (bagoong alamang)
4 cups water
1 tsp salt
Preparation:
The day before:
Wash ox tail very well. Place in a pot with enough water to cover boil for 10 minutes and discard the water. Pour in enough water to cover again.
Peel and quarter the onions. Add to the pot along with the salt and whole black peppercorns.
Bring to a boil and immediately reduce to a simmer. cover and cook for 90 minutes or until fork tender. Cool in the cooling liquid, cover , and refrigerate to bring the fat to the surface.
On the day:
Bring out the ox tail in the cooking liquid from the refrigerator.
Skim the fat and Sicard. Remove the ox tail and reserve the broth.
Toast the glutinous rice in a skillet until golden brown. Allow to cool. Pulse into a fine powder using a food processor.
Pulse the peanuts in a food processor until creamy.
Slice the eggplants lengthwise leaving the stems intact.
Cut the yard long beans into 5cm in pieces. Bundle about 8 pieces together with the spine of a leaf or sprig of chive or spring onion.
Prepare a bowl of water with about a tablespoon of salt. Peel the outer layers of the banana blossom until you find its tender inner part. Cut the banana heart lengthwise into 4 pieces. Immediately soak the pieces in water to prevent discoloration.
Crush, peel and finely chop the garlic.Cooking:
Heat the annatto oil in another pot over medium heat.
Sauté the garlic and shrimp paste.
Add the meat. Sauté for a few minutes then add 4 cups of the broth. Lower flame and simmer until the broth has been reduced by half.
Add the toasted ground rice, stirring continuously until thick and creamy.
Add the peanut paste. Keep stirring. Turn off heat and keep covered.
In a separate pot, boil the remaining water and add salt. Add the yard-long beans until cooked but still firm and green. Remove from water. Add the banana blossom and eggplants and boil until cooked. Remove and cool immediately.
When ready to serve.
Reheat the broth and meat. When very hot, return the blanched vegetables to heat.
Serving suggestion:
Immediately transfer the ox tail with the sauce to deep serving platter with the meat in the center and the vegetables on the sides. Serve with a siding of sauteed shrimp pates.
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