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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