Kare-Kare
Oxtail or beef stew in a thick peanut sauce with vegetables, served with shrimp paste on the side.
Serves 6
Prep 30 min
Cook 3 hr
Ingredients
- 3 lb oxtail or beef shank, cut in pieces
- 8 cups water
- 1 onion, quartered
- 1/2 cup creamy peanut butter
- 1/4 cup ground toasted rice or flour
- 2 tablespoons oil
- 4 cloves garlic, minced
- 1 eggplant, sliced
- 1 bunch bok choy
- 1 cup long green beans, in 3-inch pieces
- 2 tablespoons fish sauce
- 1 teaspoon salt
- Bagoong (shrimp paste), to serve
Steps
Step 1. Boil the oxtail with the onion in the water, skimming, then simmer covered for 2.5 hours until the meat is very tender and cooked through.
Step 2. Heat the oil and cook the garlic for 1 minute. Stir in the toasted rice and peanut butter.
Step 3. Whisk 3 cups of the cooking broth into the peanut mix, then stir it back into the pot. Simmer 10 minutes until thick.
Step 4. Add the eggplant and green beans and cook for 6 minutes. Add the bok choy for 2 minutes. Season with the fish sauce and salt.
Step 5. Serve with rice and bagoong on the side.
Where this recipe comes from
Yoribang Filipino recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Filipino dishes. Soy sauce, vinegar, garlic, and fish sauce carry much of the flavor. Calamansi is a small sour citrus, and lemon or lime works if you cannot find it. Bagoong (shrimp paste) and ube are sold at Asian grocery stores.