INGREDIENTS:
- 1- 1 1/2 kilos ox tail , cut into 2 inches long or beef brisket
- 6 cups water
- 1/4 cup cooking oil
- 3 head garlic, crushed
- 1 big onion, chopped
- 1/2 cup anatto seeds for coloring
- 1/4 anatto seeds
- 4 eggplants, cut in 2 inch length and sliced to 4
- 1 banana heart, sliced crosswise
- 1 bundle string beans/sitaw, cut in 2 inches length
- 1 bundle bok choy/pechay
- 1/4 cup peanuts
- 1 cup peanut butter
- 1/2 cup toasted rice
- salt and pepper
Bagoong Guisado
- 2 tbsp cooking oil
- 3 head garlic, minced
- 1 small onion, chopped
- 1 small tomato, chopped
- 1/4 kilo pork with fat, diced
- 1 1/2 cup shrimp paste
- 3 tbsp sugar
- 1/4 cup vinegar
- chili/jalapeno pepper (optional)
- Clean the oxtail or beef brisket. Boil once and discard water. Boil again with 6 cups water until tender. Add more water if needed.
- Heat 1/4 cup oil, put in atsuete seeds until it brings out color. Remove from fire, strain and discard the seeds. Set aside.
- Grind the peanuts and the toasted rice. Set aside.
- Saute garlic and onions in the atsuete oil. Pour into the cooked meat. Stir well.
- Add the peanut butter, ground toasted rice and peanuts and mix thoroughly. Season with a little salt and pepper. Add more toasted rice powder till you reach desired consistency. Add the vegetables except the bok choy. Cook until done. Add in the bok choy before turning off the fire.
- Serve with Bagoong Guisado.
- Heat pan and cook the pork until the oil comes out.
- Add garlic, onion, and tomato. Saute until the juice comes out from the tomato.
- Put the shrimp paste and sugar. Mix well
- Add in vinegar. Cook for 10-15 minutes over medium fire, stirring once in a while.
- Transfer to a serving bowl and serve together with the Kare kare.
Source: From My Kitchen to Yours
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