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Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)

1/2 kilo oxtail, cut 2 inch long

3 cups of peanut butter

1/4 cup grounded toasted rice

1/2 cup cooked bagoong alamang (anchovies)

2 pieces onions, diced

2 heads of garlic, minced

4 tablespoons atsuete oil

4 pieces eggplant, sliced 1 inch thick

1 bundle Pechay (Bok choy) cut into 2 pieces

1 bundle of sitaw (string beans) cut to 2" long

1 banana bud, cut similar to eggplant slices, blanch in boiling water

1/2 cup oil

8 cups of water

Salt to taste

Cooking Instructions:

In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

In a big pan or wok, heat oil and atsuete oil. 

Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

Serve with bagoong on the side and hot plain rice.