Ingredients:



* 1/2 kilo beef (round or sirloin cut) cut into cubes (for a moretraditional kare kare, use cleaned beef tripe instead of beef)

* 1/2 kilo oxtail, cut 2 inch long

* 3 cups of peanut butter

* 1/4 cup grounded toasted rice

* 1/2 cup cooked bagoong alamang (anchovies)

* 2 pieces onions, diced

* 2 heads of garlic, minced

* 4 tablespoons atsuete oil

* 4 pieces eggplant, sliced 1 inch thick

* 1 bundle Pechay (Bok choy) cut into 2 pieces

* 1 bundle of sitaw (string beans) cut to 2″ long

* 1 banana bud, cut similar to eggplant slices, blanch in boiling water

* 1/2 cup oil

* 8 cups of water

* Salt to taste

Cooking Instructions:

* In a stock pot, boil beef and oxtails in water for an hour or untilcooked. Strain and keep the stock.

* In a big pan or wok, heat oil and atsuete oil.

* Saut? garlic, onions until golden brown, then add the stock, toasted rice,beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Saltto taste.

* Add the eggplant, string beans, pechay and banana bud. Cook the vegetablesfor a few minutes - Do not overcook the vegetables.

* Serve with bagoong on the side and hot plain rice.

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