Kare Kare | Filipino Food Bible Ep. 10

• total time: 17 minutes

Ingredients

Boiling liquid:

1-2 red onions, chopped

2 bulbs of garlic, chopped

1 tbsp of salt

1 tbsp peppercorns

5-6 bay leaves

1 kg of oxtail

650g of ox tripe

Beef stock as needed

Kare Kare:

10g of annatto powder

2 tablespoons oil

15-20 cloves garlic, minced

2 tbsp annatto powder

1 white onion, diced

1 banana heart, chopped, washed and rinsed w/ salt

Beef stock as needed

green beans, chopped

eggplants, quartered

pechay/bok choy

1 ½ cup peanut butter

Patis to taste

½ teaspoon salt

1 tbsp of sugar (optional to taste)

Toasted rice slurry:

1:5 tbsp of water to toasted rice, blended

Served with:

Bagoong

Crushed peanuts

Directions

Start by seasoning your meat with salt and pepper and sear. Add all ingredients under “boiling liquid” and fill the pot as needed with beef stock. Simmer until tender, remove meat and set aside the broth for later.

Saute onions, garlic, and banana hearts in oil mixed with annatto powder. Add your meat back and cover with the broth from the boiling liquid and simmer for 15-20 minutes.

To thicken the mixture, add toasted rice to a food processor or blender. Take some of the rice and mix with water to form our slurry.

Add both rice slurry and peanut butter stir and reduce to thicken. Season with patis/salt/pepper and add your vegetables.

Serve alongside bagoong top and enjoy!