Kare Kare

A rich stew with shrimp paste and peanut butter typically made with oxtail, vegetables, and served with bagoong. Tastes like home.

Ingredients

• 1 Tbsp Achuette powder (Anatto)

• 1 onion diced

• 1 whole garlic bulb minced

• 1 Tbsp bagoong

• 1 tsp pepper (P)

• 1 Tbsp patis (fish sauce)

• 1 Tbsp sugar

• 1/2 c finely chopped roasted

  peanuts

• 1/2 c peanut butter

• 1 packet Kare Kare mix

• 10 c. beef broth

• 3 lbs ox tail or short ribs

• Salt (S)

• Garlic Powder (G)

• 1 Chinese eggplant

• 1 lb sitaw or green beans

• 1/2 lb bok choy

Instructions

1. In your pressure cooker, sauté achuette powder, onion, garlic, bagoong, 1 tsp pepper, patis, sugar, peanuts, peanut butter and Kare Kare packets. Add broth and bring to a boil.

2. In a separate pan season meat with SPG and sear until browned and crusted.

3. Add meat to broth mixture and set to high for 50 minutes until meat is fall off the bone tender.

4. Slice veggies, sprinkle with SPG and olive oil, broil until tender and slightly charred.

5. In a sizzling hot pan, add some kare kare gravy, layer in the short ribs and veggies, fresh white rice, top with more bagoong, then slather with more broth.