Kare-Kare Recipe

Ingredients

Steps

1. Simmer oxtail in water. Drain and discard the water. Simmer blanched oxtail in water until slightly tender (approximately 2 - 3 hours). Add bay leaves and black peppercorn and simmer until very tender. Remove oxtail and set aside. Strain oxtail stock and reserve 8 cups.
2. While waiting for ox tail to tenderize, simmer tripe in water in another pot. Drain and discard the water. Repeat twice. Simmer blanched oxtail in water until tender. Drain and discard liquid.
3. Sauté garlic and onion in oil in a pot. Add ground rice. Stir in oxtail stock. Slowly add annatto water until desired color is achieved. Stir in the ground peanut and bring to a simmer. Add ox tail and tripe. Season with MAGGI® Magic Sarap®.
4. For the vegetables, blanch sitaw and pechay separately. Fry eggplant in oil until golden brown and set aside.
5. Transfer kare-kare into a deep dish bowl, top with the vegetables and serve with bagoong.