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
Preparation
- 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.
Cooking Tips
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.
