kare - kare #shorts

Kare-kare Ingredients - 2kg Ox tail - 2 tbsp peanut oil - 1 brown onion, sliced - 5 cloves garlic, minced - 80g glutenous rice, toasted and ground fine - 1 tsp ground atsuete seeds (if you can only find the whole ones, use them by infusing the oil first and removing them) - 1L beef stock - 2 tbsp fish sauce - 150g peanuts, roasted and pureed into peanut butter - 50g peanuts roasted whole - 3 Chinese eggplant, sliced into disks - 1 bunch long beans, sliced into 4cm pieces - Rice and Bagoong na alamang (fermented shrimp paste) to serve Method 1. Start by seasoning the ox tail on all sides with salt and in a large dutch oven sealing on all sides 2. Once brown, remove it and then add the onions and garlic to the pot. Cook for 4-5 minutes 3. Next, add the atsuete and stir (if using the whole atsuete then add them to the oil for 2 minutes before adding the onions but make sure you remove them) 4. Add the ox tail back to the pot and cover with beef stock 5. Bring to a simmer before adding the ground rice and peanuts 6. Cook this for 5 hours on low with the lid on, checking it every 45 minutes and stirring to make sure it doesn’t catch on the bottom (you can speed this up by using a pressure cooker) or 7 hours in a slow cooker 7. Add the eggplant and beans and cook for another hour 8. Serve with cooked rice and Bagoong na alamang 9. Enjoy!