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Kare Kare Stew

A favorite Filipino Stew. Traditionally made with slow braised ox tail and trip, I like to use ox tail and stew meat. The ingredients are braised in a wonderful sauce of peanut butter and thickened with toasted rice powder.

Posted By: Deirdre K Todd
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Prep Time: 20-30 minutes | Cook Time: 2 hours 15 minutes | Ready In: 2 hours 45 minutes
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US Metric

1 TB annatto/achiote seeds

½ c. hot water

1 ½ lbs. oxtail

1 ½ lbs. beef stew meat, 1 ½-inch cubes

5 c. water

2 tsp. salt

2 TB vegetable oil

3 cloves garlic, crushed

2 TB bagoong (fermented fish paste) or shrimp paste or patis (fish sauce)

1 lb. green beans, 1 ½-inch diagonal slices

2 long eggplant, 1 ½-inch diagonal slices

½ c. peanut butter, creamy

1/3 c. rice, toasted, ground to powder

Salt, freshly ground black pepper as needed

Cooking Process:

In a small mixing bowl; soak annatto/achiote seeds in hot water 20-30 minutes. Transfer into a blender and pulse until smooth. Strain water through a sieve. Set aside. In a large saucepot over medium heat; cover the oxtails and stew meat with water. Add salt. Bring to a boil. Reduce heat and simmer 1 1/2 hours. Skim any scum that rises to the surface. Remove oxtails and meat to a plate and pat dry with paper towels. Reserve stock. In a small mixing bowl; whisk together ½ cup of reserved stock, peanut butter and toasted ground rice powder. Set aside. Into a separate saucepot over medium-heat; brown oxtails and stew meat in oil in batches. Remove oxtails and stew meat. Into saucepot; saute onion and garlic until wilted. Return oxtails, stew meat, annatto water and reserved stock into saucepot. Bring to a boil, reduce heat. Simmer 15-20 minutes. Stir in bagoong, green beans and eggplant. Simmer 12-15 minutes. Stir in peanut butter mixture. Simmer 10 minutes until sauce has thickened. Taste for seasoning; adding salt, pepper and bagoong as needed. Serves 4-6.