Try this Kare Kare recipe that is perfect for those cool rainy days.
2 lbs beef oxtail, cut to serving portions
1 lb beef tendon, cut to serving portions
6 to 7 cups of beef broth (from the simmered oxtail)
2 medium-size eggplant, cut into thick 3-in lengths
1 banana heart, quartered
1 bunch pechay, ends removed and leaves separated
1 bunch sitaw (long beans)
1 large onion, sliced
5 to 6 cloves garlic, peeled and minced
1/2 cup toasted rice
1/2 cup peanuts
1/2 smooth peanut butter
2 tbsps annatto seeds
salt to taste
Trim fat from oxtail meat. In separate deep pots, cover oxtail and tendon with water. Simmer meat until tender, maintaining about 6 to 7 cups of water. This will be around 2 to 3 hours.
Meanwhile, heat a thick-bottomed skillet until very hot. Add in rice and continuously toss grains in the pan until golden-brown. Pound toasted rice into powder form with a mortar and pestle or in a food processor. Ground peanuts using mortar and pestle or pulse in food processor.
Soak annatto seeds in around 1 to 1 1/2 cup water until seeds bleed and color of soaking water turns bright red. Strain to remove seeds and set aside colored water.
Wash and prepare eggplant, pechay and long beans. Peel and discard the outer and darker layers of the banana heart. Trim off the “baby” bananas attached. Trim end and slice remaining whole heart into portions.
When oxtails and tendon are tender, drain and set aside broth from oxtail. Discard broth from tendon.
In a pot, heat vegetable oil. Saute onions and garlic until aromatic. Add in oxtails and tendon. Saute meat for 3 to 4 minutes.
Pour in the reserved oxtail broth, setting aside around 1 cup to combine with peanut butter. Pour in reserved annatto juice. Bring stew to a friendly boil.
Add in banana heart, sitaw, egg plant and pechay, in this order and with 1 to 2-minute intervals.
Stir in powdered rice and ground peanuts. In a bowl, combine and blend peanut butter with the remaining 1 cup broth until pourable. Stir into stew. Combine well and stir until sauce thickens to desired consistency.
Season with salt to taste. Serve very hot with a side of shrimp paste.
There are nutritional values recorded for this Kare Kare recipe.