KARE-KARE: Peanut stew

By á-6136

Ingredients

• TO ASSEMBLE THE STEW:
• 3 pounds of ox tail (in most supermarkets)
• 6-8 cups water
• 1 large onion, sliced
• 2 stalks celery, sliced
• 1 large onion, sliced
• 2-3 cloves garlic
• 1/2 cup annato seeds soaked in 1/2 cup warm water (also called “achuete”)
• 4 eggplants, sliced in rounds ( the Japanese type, long-elongated, available in Asian markets)
• 1 bunch of yard long green beans, sliced in 2-inch pieces ( also called “sitao”, in most Asian markets)
• 2-3 stalks baby bok choy, sliced (Chinese cabbage, a smaller variety)
• 1 packet Mama Sita peanut stew mix ( in most Asian supermarkets, should say “for kare-kare”)
• 1/2 cup peanut butter (a creamy variety, no chunky peanuts in it)
• salt and pepper for seasoning
• 1 beef bouillon cube

Details

Adapted from asianinamericamag.com

Preparation

Step 1

Boil the ox tail in a large pot of water. Add the onions, celery, salt and pepper. Simmer till meat is tender and nearly easy to take off the bone. After simmering for about 1-2 hours, set aside.
In a large casserole pot, heat a few tablespoons of corn oil. Add the garlic and onions, saute till onions are transparent.
Drain the annato seeds, and keep the achuete water for cooking. Pour the liquid in together with the garlic and onions.
Add the broth, the contents of the Mama Sita packet, the peanut butter and blend well.
Add the pieces of ox tail and allow to simmer over medium heat till the flavors incorporate. This should take about 40 minutes over a slow fire.
Finally, add the vegetables in the peanut stew broth. Cover and cook till vegetables are done, about 18-20 minutes. Season with salt and pepper. Serve with “bagoong”, a salty shrimp paste and lots of steamed, white rice.