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Издатель
Kare-kare

Ingredients

- 2kg Ox tail
- 2 tbsp peanut oil
- 1 brown onion, sliced
- 5 cloves garlic, minced
- 80g glutenous rice, toasted and ground fine
- 1 tsp ground atsuete seeds (if you can only find the whole ones, use them by infusing the oil first and removing them)
- 1L beef stock
- 2 tbsp fish sauce
- 150g peanuts, roasted and pureed into peanut butter
- 50g peanuts roasted whole
- 3 Chinese eggplant, sliced into disks
- 1 bunch long beans, sliced into 4cm pieces
- Rice and Bagoong na alamang (fermented shrimp paste) to serve

Method

1. Start by seasoning the ox tail on all sides with salt and in a large dutch oven sealing on all sides
2. Once brown, remove it and then add the onions and garlic to the pot. Cook for 4-5 minutes
3. Next, add the atsuete and stir (if using the whole atsuete then add them to the oil for 2 minutes before adding the onions but make sure you remove them)
4. Add the ox tail back to the pot and cover with beef stock
5. Bring to a simmer before adding the ground rice and peanuts
6. Cook this for 5 hours on low with the lid on, checking it every 45 minutes and stirring to make sure it doesn’t catch on the bottom (you can speed this up by using a pressure cooker) or 7 hours in a slow cooker
7. Add the eggplant and beans and cook for another hour
8. Serve with cooked rice and Bagoong na alamang
9. Enjoy!
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Овощные блюда
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