Kare Kare
300Min
Challenging
Ingredients
12
Servings
ingredient_quantity
recipe ingredient
2
kg
Beef
1
kg
Honeycomb Ox Tripe
TEST LABEL
2
pcs
Bay Leaf
1
tbsp
Black Peppercorn
4
sachets
2
tbsp
Vegetable Oil
1
head
Garlic
1
pc
Onion
0.25
cup
Ground Rice
64
oz
Beef
0.5
cup
Peanuts
2
tbsp
annatto with lye
10
pcs
Sitaw
2
bunches
Pechay
5
pcs
Eggplant
1
cup
Vegetable Oil
1
cup
Bagoong Alamang
.
Nutrition Value
Energy
4149.82 kcal
Protein
119.63 g
Carbohydrates
397.69 g
Fats
261.16 g
Information per serving
Instruction
300 Minutes
-
Step1
240 MinSimmer oxtail in water. Drain and discard the water. Simmer blanched oxtail in water until slightly tender (approximately 2 - 3 hours). Add bay leaves and black peppercorn and simmer until very tender. Remove oxtail and set aside. Strain oxtail stock and reserve 8 cups. -
Step2
180 MinWhile waiting for ox tail to tenderize, simmer tripe in water in another pot. Drain and discard the water. Repeat twice. Simmer blanched oxtail in water until tender. Drain and discard liquid. -
Step3
20 MinSauté garlic and onion in oil in a pot. Add ground rice. Stir in oxtail stock. Slowly add annatto water until desired color is achieved. Stir in the ground peanut and bring to a simmer. Add ox tail and tripe. Season with MAGGI® Magic Sarap®. -
Step4
20 MinFor the vegetables, blanch sitaw and pechay separately. Fry eggplant in oil until golden brown and set aside. -
Step5
5 MinTransfer kare-kare into a deep dish bowl, top with the vegetables and serve with bagoong.
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