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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!