Kare-Kare

Ingredients:


1 oxtail
1 ox leg
1 ox tripe
2 medium sized eggplant cut in small pieces
1 banana heart sliced diagonally (optional)
1 bunch of pechay or baby bok choy
1 bunch of sitaw (snake/string beans)
1/2 head of cabbage
1 cup peanut butter
4-5 cloves of garlic, minced or chopped
1 big onion sliced thinly
3 tablespoon cooking oil


How to Cook:

• Wash the ox tail, legs and beef. Cut into serving pieces. Place in a heavy saucepan with enough water to cover. 
• Bring to a boil, remove the scums as it rises, cover, add more water if you need to. Kare kare is better if the meat is tender. Let simmer until the meat is tender this will take about 1-2 hours.
• Transfer the meat into a plate or a bowl and let it cool, set aside the stock.
• In a large caserrole put the cooking oil to saute the garlic and onion in about 30 seconds.
• Put the meat in the skillet and continue mixing.
• Pour in the stock and bring to a boil for another 10 minutes.
• Add the vegetables.
• In a small bowl, stir the peanut butter with about 1/2 cup of stock and pour it in the caserrole. Stir to blend well. Cook for another 5-10 minutes until the sauce is thick.
• Serve hot with bagoong alamang and boil rice.