Oxtail Stew (kare Kare)
Rinse the oxtail and tripe, if using. Place in a heavy-based saucepan with enough water to cover well.
Bring to the boil, reduce heat to low and simmer, topping up with more water to keep meat covered, for 3–4 hours, or until meat is very tender and almost falling off the bone. Strain oxtail and tripe, and reserve the stock.
Heat the oil in a heavy-based saucepan. Cook the garlic and onion for about 30 seconds. Stir in the oxtail and tripe, then add the eggplant, pumpkin and snake beans. Pour over the reserved stock. Add the bagoong and annatto mixture and mix well. Bring to the boil, reduce heat to low and simmer for 15 minutes, or until vegetables are tender. Stir in the peanut butter, and continue stirring for 5–7 minutes, or until sauce is thick. Add the bok choy and remove from the heat. Serve with steamed rice and a small spoonful of extra bagoong.
500 g oxtail, cut into 4–5 cm thick pieces
1 small sheet ox tripe (optional), cleaned well and cut into 5 cm pieces
60 ml (¼ cup) vegetable oil
4 garlic cloves, finely chopped
1 large onion, finely chopped
1 eggplant, cut into chunks
¼ head pumpkin, peeled, seeded and cut into chunks
6 snake beans, cut into 10 cm pieces
2 tsp bagoong (Filipino shrimp paste), plus extra to serve
1 tsp annatto powder, mixed with 2 tbsp water
2 heaped tbsp peanut butter
medium bunch of baby bok choy, separated into leaves
steamed rice, to serve
Added by: Natália Martins
Consulted: 2499 X
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