Main
Kare-kare, oxtail stew in peanut sauce
- Preparation time
- 2 h 30
- Servings
- serves 6
Ingredients
- Oxtail — to buy1,2 kg
- Neutral oil — to buy3 c. à s.
- Onion — to buy1
- Garlic — to buy4 cloves
- Peanut paste — to buy150 g
- Green beans — to buy200 g
- Eggplant — to buy1
- Salt — to buy1 tsp
Preparation
Cook the oxtail in a large pot with water, bring to a boil, skim carefully, then simmer covered for 2 hours over low heat, until the meat is very tender and falls easily off the bone.
Remove the meat and set it aside along with the strained stock.
Heat the neutral oil in a large pot and cook the sliced onion and garlic for 5 minutes until soft.
Add the peanut paste and a little of the reserved stock, mix well until you get a smooth, even sauce.
Add the reserved meat and the rest of the stock little by little, until you get a thick sauce that coats the meat, simmer for 15 minutes over low heat.
Add the green beans and sliced eggplant, cook for another 10-12 minutes, until the vegetables are tender.
Adjust the salt and serve piping hot with rice and shrimp paste on the side, as a traditional accompaniment.