Cookbook:Oxtail and Vegetables in Peanut Sauce (Kare-Kare)

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Cookbook | Ingredients | Recipes | Cuisine of the Philippines

Ingredients[edit | edit source]

  • 1 pack (1.5 - 2 lbs.) ox tail
  • 6 cups water
  • 1/2 cup annatto seeds for coloring
  • 3 pcs eggplants
  • 1 lb string beans
  • 1 banana blossom
  • 1 head garlic, chopped
  • 1 onion sliced
  • 1/4 cup cooking oil
  • 1 cup ground peanuts
  • 1 cup toasted ground rice

Procedure[edit | edit source]

  1. Boil the ox tail in water until tender.
  2. Soak annatto seeds in 1/2 cup water, set aside. Rub the seeds if necessary to bring out color.
  3. Cut string beans in 3-in lengths.
  4. Cut eggplants diagonally, .5-in thick.
  5. Cut banana blossoms diagonally, .5-in. thick.
  6. Parboil string beans, eggplants and banana blossoms, set aside.
  7. Saute garlic and onions in cooking oil.
  8. Take out the annatto seeds and pour the water and boil for 5 mins.
  9. Blend in ground peanuts and ground rice.
  10. Bring to a boil then put in the ox tail.
  11. Add the vegetables.
  12. Add more water if needed to have enough sauce; sauce should be thick and not watery.
  13. Add fish sauce to taste.
  14. Serve with steamed rice and shrimp paste (bagoong) on the side.