Kare-Kare is a popular dish especially in Pampanga region. Meat which is popularly used is ox tail or a beef tripe. It's made from peanut sauce and a variety of vegetables, commonly used are string beans, pechay, eggplant and banana buds. Any special occasions and fiesta is not complete without kare-kare on their main dish.
Ingredients:
- 1 set of ox tail, a pair of legs
- 1/4 cup oil
- 2 tbsps. achuete seeds
- 1 garlic bulb, minced
- 1 large onion, sliced thinly
- 6 cups broth
- 1 tbsp. patis
- 1/4 tsp. black pepper
- patis and pepper
- 1/2 cup toasted rice, powdered
- 3/4 cup toasted peanuts, powdered
- 3 pcs. eggplants, sliced 1 inch thick
- 1 banana bud, sliced diagonally, blanch in boiling water
- 1 bundle of sitaw (string beans) cut to 2" long
- 1/2 cup cooked bagoong alamang (achovies)
Cooking Instructions:
- Clean the ox tail and legs and cut into serving pieces. Wash and place in a deep sauce-pan with enough water to cover. Let simmer until meat is tender.
- Heat oil and render off coloring from achuete seeds; remove seeds.
- Saute garlic, onion and meat.
- Add broth. Season with patis and pepper.
- Add the banana bud and cook until tender.
- Add the remaining ingredients.
- Stir carefully to avoid sticking.
- Serve with sauteed bagoong.