Kare Kare Ingredients

½ Kg Boiled Camto, Kenchi, or Brisket cut into chunk cubes
1Kg OxTail
1Kg Pig or beef hocks
7 cups water
Pinch salt & pepper
½ cup oil
4 tablespoons atsuete oil
2 heads garlic (minced)
2 medium sized onions (diced)
2 medium sized onions (diced)
½ cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
¼ cup ground toasted rice
5 pieces eggplant (sliced into rings)
1 banana bud (cut to almost proportional to eggplant slices, blanch in boiling water)
1 bundle sitaw (string beans) cut to 2' long

Meat You'll Need

In a casserole, boil oxtail, hocks, beef. Lower fire and let simmer until all meat is tender and cooked. Remove all scum that rises to the surface.
Take out the meat, set aside, and keep stock for later. In another casserole, heat oil and saute garlic, onion and toasted rice and nuts (if using nuts)
Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
In a small casserole heat half cup of cooking oil, cook atsuete and pour into kare kare broth up to desired redness of the dish.
Simmer until all flavors are incorporated, then add the vegetables. Make sure vegetables are well cooked and not soggy.

Aiming for more delicious kare-kare? Save these tips for your next cooking session.

Using real peanuts will result in yummy kare-kare. They make your meals tastier and nuttier.
If you prefer peanut butter, choose the right kind of spread. Chunky peanut butter is perfect for nuttier kare-kare with added texture. Meanwhile, smooth peanut butter gives you a creamy sauce.
Toast some rice, so it’s delicious and crispy, especially if you’re crushing it into small pieces.