Kare Kare

Name: Kare Kare
Prep time: 25 s
Cook time: 285 s
Total time: 300 s
Yield: 12
Cuisine: Filipino
Ingredients: 2 kg ox tail cut into pieces; 1 kg tripe cut into pieces rinsed well; 2 pcs bay leaves; 1 tbsp black peppercorn; 4 sachets 8g MAGGI® Magic Sarap®; 2 tbsp vegetable oil; 1 head garlic chopped; 1 pc large onion chopped; 1/4 cup ground rice; 8 cups oxtail stock; 1/2 cup ground peanuts; 2 tbsp annatto with lye (atsueteng may lihia) soaked in ¼ cup hot water for 5mins and strained; 2 bundles pechay remove core and rinsed; 10 pcs sitaw sliced; 5 pcs eggplant sliced; 1 cup vegetable oil for frying; 1 cup cooked bagoong alamang

(160)

300 Min

Challenging

Indulge in the rich flavors of Kare Kare, a traditional Filipino stew made with oxtail, tripe, and vegetables in a savory peanut sauce. Adapted from the Spanish, Kare Kare has become a favorite comfort food, often served during special occasions with shrimp paste and rice.

Ingredients

12 10-12 Servings

2 kg

Beef

1 kg

Honeycomb Ox Tripe

2 pcs

Bay Leaf

1 tbsp

Black Peppercorn

4 sachets

MAGGI® Magic Sarap® 8g

2 tbsp

Vegetable Oil

1 head

Garlic

1 pc

Onion

0.25 cup

Ground Rice

64 oz

Beef

0.5 cup

Peanuts

2 tbsp

annatto with lye

2 bunches

Pechay

10 pcs

Sitaw

5 pcs

Eggplant

1 cup

Vegetable Oil

1 cup

Bagoong Alamang

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Nutrition Value

Carbohydrates

397.7 g

Energy

4149.8 kcal

Fats

261.2 g

Protein

119.6 g

Information per serving

Step1
240 Min

Simmer oxtail in water. Drain and discard the water. Simmer blanched oxtail in water until slightly tender (approximately 2 - 3 hrs). Add bay leaves and black peppercorn and simmer until very tender. Remove oxtail and set aside. Strain oxtail stock and reserve 8 cups.
Step2
180 Min

While waiting for ox tail to tenderize, simmer tripe in water in another pot. Drain and discard the water. Repeat twice. Simmer blanched oxtail in water until tender. Drain and discard liquid.
Step3
20 Min

Sauté garlic and onion in oil in a pot. Add ground rice. Stir in oxtail stock. Slowly add annatto water until desired color is achieved. Stir in the ground peanut and bring to a simmer. Add ox tail and tripe. Season with MAGGI® Magic Sarap®.
Step4
20 Min

For the vegetables, blanch sitaw and pechay separately. Fry eggplant in oil until golden brown and set aside.
Step5
5 Min

Transfer kare-kare into a deep dish bowl, top with the vegetables and serve with bagoong.

Step1 of 5

Simmer oxtail in water. Drain and discard the water. Simmer blanched oxtail in water until slightly tender (approximately 2 - 3 hrs). Add bay leaves and black peppercorn and simmer until very tender. Remove oxtail and set aside. Strain oxtail stock and reserve 8 cups.

Step2 of 5

While waiting for ox tail to tenderize, simmer tripe in water in another pot. Drain and discard the water. Repeat twice. Simmer blanched oxtail in water until tender. Drain and discard liquid.

Step3 of 5

Sauté garlic and onion in oil in a pot. Add ground rice. Stir in oxtail stock. Slowly add annatto water until desired color is achieved. Stir in the ground peanut and bring to a simmer. Add ox tail and tripe. Season with MAGGI® Magic Sarap®.

Step4 of 5

For the vegetables, blanch sitaw and pechay separately. Fry eggplant in oil until golden brown and set aside.

Step5 of 5

Transfer kare-kare into a deep dish bowl, top with the vegetables and serve with bagoong.

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