Kare-Kare
Yield
4 servingsPrep
10 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
oxtail
fresh, cut up |
* |
| 2 | each |
garlic cloves
crushed |
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
onions
|
|
| 3 | tablespoons |
bagoong
|
* |
| 1 | small |
eggplant
cut into serving pieces |
*
|
| ½ | pound |
green beans
fresh |
|
| ⅓ | cup |
peanut butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
oxtail
fresh, cut up |
* |
| 2 | each |
garlic cloves
crushed |
|
| 45 | ml |
vegetable oil
|
|
| 45 | ml |
onions
|
|
| 45 | ml |
bagoong
|
* |
| 1 | small |
eggplant
cut into serving pieces |
*
|
| 226.8 | g |
green beans
fresh |
|
| 79 | ml |
peanut butter
|
|
Directions
Boil the meat in 5 cups water and 2 teaspoon salt for about 1 hour.
In a large skillet, sauté garlic and onion in hot oil until brown.
Spoon out the meat from the liquid and add to the garlic onion mixture.
Saute.
Add bagoong and sauté for another 3 minutes.
Add meat, onion, bagoong mixture back to stewing water.
Simmer 10 minutes.
Add eggplant and green beans and cook til tender.
Reduce heat and stir in peanut butter.
Mix well and simmer 5 minutes. Serve with white rice and extra bagoong.
