Kare-Kare (Philippines)
Serves 6
Ingredients
Method
1½ kg. Oxtail, Cut into Pieces
2 l. Water
200 g. Bok Choy
200 g. Eggplant, Sliced
200 g. Long Beans, Cut into Pieces
200 g. Peanut Butter
50 g. Glutinous Rice Flour, Toasted
1 Onion, Chopped
3 Garlic Cloves, Minced
30 ml. Vegetable Oil
Salt and Pepper, to Taste
Bagoong, for Serving
In a large pot, bring the water to a boil. Add the oxtail and simmer until it is tender, about 2-3 hours.
In a pan, heat the vegetable oil over medium heat. Sauté the garlic and onions until they are aromatic.
Add the peanut butter and toasted rice flour to the pan, mixing well to form a paste.
Add the peanut paste to the pot of oxtail, stirring well to combine. Season with salt and pepper.
Add the eggplant, long beans, and bok choy to the pot and cook until the vegetables are tender.
Serve the kare-kare with bagoong on the side.