Kari-Kare (Meat & Vegetable Stew in Peanut Sauce)
Yield
4 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
pork hocks
|
* |
| ½ | pound |
stewing beef
|
|
| 1 ½ | teaspoons |
salt
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | medium |
onions
sliced |
|
| 3 | tablespoons |
peanut butter
|
|
| ½ | pound |
green beans
|
|
| 1 | medium |
eggplant
cut up |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
pork hocks
|
* |
| 226.8 | g |
stewing beef
|
|
| 7.5 | ml |
salt
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | medium |
onions
sliced |
|
| 45 | ml |
peanut butter
|
|
| 226.8 | g |
green beans
|
|
| 1 | medium |
eggplant
cut up |
*
|
Directions
Place hocks or oxtail pieces in a large pot. Add enough water to cover.
Bring to boil, lower heat and simmer for 1½ hours or until tender..
Strain and set red water aside. OR Heat 2 tablespoons sauté achute seeds in oil until oil turns red, discard seeds.
Use oil sautéing rest of ingredients.
Heat oil in a skillet and sauté garlic and onions. Add cooked mea 2 cups of the broth.
