Kare-Kare

Description
Any Philippine fiesta, particularly in the Tagalog region, is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables
 * Contributed by World Recipes Y-Group This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

Ingredients

 * ½ kilo beef (tender cut from sirloin or round) cut into chunk cubes
 * 2 oxtail
 * 2 pig hocks
 * 7 cups water
 * pinch salt and pepper
 * ½ cup oil
 * 4 tablespoons atsuete oil
 * 2 heads garlic (minced)
 * 2 medium sized onions (diced)
 * ½ cup bagoong alamang (shrimp paste)
 * 3 cups 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

Directions

 * 1) In a casserole, boil oxtail, hocks, beef.
 * 2) Lower fire and let simmer until all meat is tender and cooked.
 * 3) Remove all scum that rises to the surface.
 * 4) Take out the meat, set aside, keep stock for later.
 * 5) In another casserole, heat oil and atsuete oil and saute garlic, onion and bagoong alamang (shrimp paste) and toasted rice and nuts (if using nuts).
 * 6) Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter).
 * 7) Simmer until all flavors are incorporated, then add the vegetables.
 * 8) Make sure vegetables is well cooked and not soggy.
 * 9) Serve hot with bagoong with calamansi and chili pepper.