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Jenny’s Kare-Kare

by Pauline De Mesa
Beef | March 5, 2019

How does Jenny do her Kare-Kare? The flavor comes from the boiled beef kalitiran’s broth. The beef broth is mixed with peanut butter thus making the dish creamier and tastier. Serve this bowl of Kare-kare with bagoong on the side and of course, a cup of steaming rice.

 

Recipe by Jenn Tan Mendoza
Photographed by Mike Cuevas of Studio 100

Ingredients :

7 servings
1 kg Ox tail with skin (have your butcher slice it for kare- kare)
1 kg Beef kalitiran, cut into 2”x 2” cubes
2 pc Beef bouillon cubes
2 tbsp Atsuete seeds (sautéed in 1/4 cup oil, discard seeds when oil is dark orange in color)

1 Onion, quartered
6 clove Garlic, crushed
2 cup Beef stock from boiled kalitiran (add water if broth is not enough to fill 2 cups)
1 tbsp Salt
2.5 cup Local peanut butter
0.75 White sugar
0.25 kg Pechay Baguio
0.25 kg Sitaw
7 pc Eggplants
1 Puso ng Saging (banana heart, the long one)
0.25 kg Okra

Procedure :

  • 1
    In a pot or pressure cooker, put water and ox tail and bring to a boil until tender. discard water and set the ox tail aside.
  • 2
    In a separate pot, boil cubed beef kalitiran until tender and reserve the beef stock. do this a day before and refrigerate the stock. This way, excess solid fat on the surface can be removed
  • 3
    Heat atsuete oil and sauté the onions first until tender, then add the garlic. When onions and garlic are done, add beef broth or water, beef bouillon, and bring to a boil.
  • 4
    Add the peanut butter to the broth and stir until peanut butteris dissolved. Season with salt and some sugar. Consistency of the sauce should not be too watery nor too thick. Add the oxtail and beef kalitiran and simmer for another 15-20 minutes. Transfer to a serving bowl and set aside.
  • 5
    Heat atsuete oil and sauté the onions first until tender, then add the garlic. When onions and garlic are done, add beef broth or water, beef bouillon, and bring to a boil. Add the peanut butter to the broth and stir until peanut butteris dissolved. Season with salt and some sugar. Consistency of the sauce should not be too watery nor too thick. Add the oxtail and beef kalitiran and simmer for another 15-20 minutes. Transfer to a serving bowl and set aside.
  • 6
    Procedure for the vegetables: boil vegetables separately in batches to make sure all pieces are cooked through. drain, soak in ice water, and drain again, then arrange in a platter. Kare-kare is best eaten with sautéed sweetened bagoong (alamang), and hot white rice.