Sorry, you need to enable JavaScript to visit this website.
Filipino Main dish

Kare Kare

1
30 Min
Challenging

Ingredients

-
12 Servings
+

This dish has been optimized for 12 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

2 kg
Beef
2 pcs
Bay Leaf
1 tbsp
Black Peppercorn
1 kg
Honeycomb Ox Tripe
1 head
Garlic
1 pc
Onion
2 tbsp
Vegetable Oil
0.25 cup
Ground Rice
64 oz
Beef
0.5 cup
Peanuts
2 tbsp
annatto with lye
10 pcs
Sitaw
5 pcs
Pechay
5 pcs
Eggplant
1 cup
Vegetable Oil
1 cup
Bagoong Alamang
Add Ingredients to Basket
Copy

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

Export ingredients

Choose from the list of ingredients

Copy
Ingredients are now on your clipboard
.

Nutrition Value

Protein
68.36 g
Energy
3148.6 kcal
Fats
257.15 g
Carbohydrates
165.41 g
Information per serving
Let's Cook

Instructions

30 Minutes
Step1
0 Min
Simmer 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
0 Min
Simmer tripe in water. Drain and discard the water. Repeat twice. Simmer blanched oxtail in water until tender. Drain and discard liquid.
Step3
30 Min
Sauté 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
0 Min
For the vegetables, blanch sitaw and pechay separately. Fry eggplant in oil until golden brown and set aside.
Step5
0 Min
Transfer kare-kare into a deep dish bowl, top with the vegetables and serve with bagoong.
Kare Kare

Step1 of 5

Simmer 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.

Kare Kare

Step2 of 5

Simmer tripe in water. Drain and discard the water. Repeat twice. Simmer blanched oxtail in water until tender. Drain and discard liquid.

Kare Kare

Step3 of 5

Sauté 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®.

Kare Kare

Step4 of 5

For the vegetables, blanch sitaw and pechay separately. Fry eggplant in oil until golden brown and set aside.

Kare Kare

Step5 of 5

Transfer kare-kare into a deep dish bowl, top with the vegetables and serve with bagoong.

Recipe as PDF
Download
Thank you for your rating!
We look forward to your review!

You have already rated this recipe / product.

Click on the number of stars you would like to award: the higher the number, the better the rating.

Submit
Asset 10

Comments 0

0/4000
Please enter a valid username. This must contain 3-15 characters. Characters A to Z and 0 to 9 are allowed
Username