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

Ingredients

 * 1/2 kilo beef (tender cut from sirloin or round) cut into chunk cubes
 * 2 oxtail
 * 2 pig hocks
 * 7 cups water
 * Pinch salt & pepper
 * 1/2 cup oil
 * 4 tablespoons atsuete oil
 * 2 heads garlic (minced)
 * 2 medium sized onions (diced)
 * 1/2 cup bagoong alamang (shrimp paste)
 * 3 cup ground nuts or 4 cups of peanut butter
 * 1/4 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. Lower fire and let simmer until all meat is tender and cooked.
 * 2) Remove all scum that rises to the surface.
 * 3) Take out the meat, set aside, keep stock for later.
 * 4) 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)
 * 5) Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut butter)
 * 6) Simmer until all flavors are incorporated, then add the vegetables.
 * 7) Make sure vegetables is well cooked and not soggy.
 * 8) Serve hot with bagoong with calamansi and chili pepper.

Contributed by:
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 * World Recipes Y-Group