Kare - kare

I hate peanut butter on bread, but it’s perfect in Kare-kare!

12 Servings

Ingredients:
• 3-4 kilos ox tail, washed and cut into serving pieces
• 10-12 cups water
• 1 medium heart of banana blossom (puso ng saging), sliced into 10 pieces
• ¼ kilo eggplant, sliced diagonally
• ¾ cup coarsely chopped white onions
• ½ kilo string beans, washed, stringed, and cut into 4-inch lengths Bamboo strips
• ¼ cup atsuete seeds
• 1 cup creamy peanut butter
• 2 cups ox tail stock
• 1 cup bottled bagoong alamang
• Salt to taste

1. In a large stockpot, bring to a boil then simmer ox tail in water for 3 hours or until tender, taking care to replace water that has evaporated.
2. In a basin filled with water, soak heart of banana blossom, eggplants, and onions. Bundle string beans into 6 pieces each and tie with Bamboo strips.
3. Scoop out 2 cups of liquid from ox tail broth.
4. Soak atsuete seeds in these 2 cups for a few minutes. Stir seeds with a spoon to extract color.
5. Strain into a bowl and mix in peanut butter. Pour into the pot of boiling ox tail.
6. Stir the bagoong alamang, banana blossoms, eggplants, onions, and string beans into the pot of ox tail. Continue simmering until all vegetables are cooked and ox tail is tender. Season with salt to taste.
7. Serve with rice and additional bagoong alamang, if desired.