Kare Kare... a Meat Stew Perfect for the Winter!
 
 
Kare Kare is ideally cooked over two days - cook the meat in the stock the first day and finish the dish the second day. This way, you can get rid of the excess fat content from the oxtails easily.
Author:
Recipe type: Entree
Ingredients
  • 4 pieces of oxtail, 2 inch thick
  • 2 lbs of beef; bone-in cuts like short ribs work best
  • 2 onions
  • 8 cloves of garlic
  • 1 tsp black peppercorns
  • 6 cloves
  • A small bunch yard long beans (sitaw)
  • 1 large bok choy or a bunch of baby bok choy
  • 1 purple eggplant
  • 1 red pepper
  • 4 tbsp all-natural peanut butter
  • 2 tbsp fish sauce
  • 1 tsp achiote seeds
  • 2 tbsp cooking oil
  • Salt and black pepper to taste
  • Cooked rice and shrimp paste to serve
Directions
  1. One day one, cut the beef into large pieces.
  2. Place the oxtail pieces and the beef pieces in a large pot.
  3. Cut one onion into big wedges and add to the meat.
  4. Crush 4 of the garlic cloves with their skin on and add to the meat.
  5. Add the whole peppercorns and cloves to the pot as well.
  6. Pour cold water up to two inches above the meat and bring to a boil.
  7. Simmer on low heat till the meat is very tender (usually takes 2 to 2 ½ hours), stirring once in a while.
  8. Add more water to the pot as required, to maintain the level. At the end you should have seven to eight cups of stock.
  9. When the meat is cooked well, remove from the heat and allow to cool.
  10. Keep in the refrigerator overnight or for at least three hours.
  11. When ready to continue, bring the pot out of the refrigerator and carefully remove and discard the sheet of fat on the top.
  12. Carefully remove the meat pieces onto a platter.
  13. Sieve the stock and discard the solids.
  14. Cut the remaining onion into smallish wedges.
  15. Skin and thinly slice the remaining 4 garlic cloves.
  16. Cut the vegetables into two-inch long narrow pieces.
  17. In a large pan, heat the oil on medium heat.
  18. Add the achiote seeds, reduce the heat to low and keep stirring.
  19. When the achiote seeds get dark, remove from the heat and separate and discard the seeds.
  20. Return the pan with the oil to the stove and add the onions.
  21. When they start to brown around the edges, add the garlic and sauté for a minute.
  22. Add the peanut butter, fish sauce and the stock.
  23. Stir together and bring to boil.
  24. Add the cooked meat and cut vegetables to the pot.
  25. Season with salt and freshly ground black pepper.
  26. Cook till the vegetables are done yet crisp.
  27. Remove from heat and serve with cooked rice and sautéed shrimp paste (bagoong) on the side. Yum!
Recipe by Pepper Route at http://pepperroute.com/kare-kare-a-meat-stew-perfect-for-the-winter/