Kare Kare (Oxtail & Tripe Stew in Peanut Sauce) Foxy Folksy

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Transfer to a mortar and use a pestle to grind to a fine powder. Turn the slow cooker on high heat. Add the ground rice to the slow cooker followed by the peanuts, eggplant, peanut butter and the remaining beef stock. Give everything a gentle mix to incorporate the peanut butter into the liquid. Then cover the stew with a lid and leave to do.

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Step 1. In a large pot, combine the oxtails and water; bring to a boil, reduce heat to medium, and simmer for 2 hours. Step 2. Remove as much fat as possible from the top of the liquid. Dissolve the beef bouillon cubes in the liquid. Set the meat aside after removing it from the broth.

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Transfer to a small bowl and add ¼ cup of water and set aside. Once meat is tender, add the yardlong beans, banana heart, and eggplant to the pot and cook until al dente, add the peanut butter and annatto powder. Season with salt if desired. Stir and make sure that peanut butter is completely dissolved.

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Step 10. Turn the heat to low, and using a hand blender, mix in the peanut butter and soy sauce and sugar, to taste. Add the achuete oil, blend again and let simmer for 2 minutes to thicken slightly. Step 11. Return the meat to the pot and let it cook until heated through, a minute or two.

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Make the kare-kare sauce. Spread the glutinous rice in an oil-free frying pan and set over medium heat. Cook, stirring often, until browned and nutty in aroma. Cool the toasted rice before grinding into a powder (use a mini food processor or a mortar and pestle). Pour the palm oil in a pan and add the annatto seeds.

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Instructions. Cover oxtail and beef short ribs with water in the slow cooker. Cook on low for eight hours. Soak annatto seeds in warm water for about 10 minutes. Sautee shallots and garlic in a pan. Whisk in cooking broth, ground peanuts, annatto-infused water, sugar, and fish sauce. Add oxtail and beef shortribs.

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In a large pot, bring the water to a boil. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker) Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes.

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Place the cut eggplant in a large bowl and sprinkle with the remaining 1tsp salt. In a multicooker, or whichever your vessel of choice is, heat oil, and thoroughly brown all sides of the ox tail. Once browned, remove ox tail and set aside. In the same vessel, sautee the onions and garlic until soft and aromatic.

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Saute the beef cuts with the aromatics until the aromatics are tender, then add in the broth, the annatto liquid, and the vegetables. Add the coconut milk last and let the instant pot do its magic of cooking the Beef Kare-kare. The instant pot can also keep the dish warm.

Kare Kare (Oxtail & Tripe Stew in Peanut Sauce) Foxy Folksy

Combine in your Instant Pot the oxtail, five cups of water, onion powder and kosher salt. Pressure cook for 35 minutes and natural pressure release (NPR) for 10 minutes. If you plan to skim some of the fat from the broth (I skimmed all but two to three tablespoons), let the broth and meat cool then refrigerate overnight.

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Put the ox tail in the slow cooker, and add water enough to cover the meat. Add the beef cube. Set on high for 4 hours. Remove meat from liquid. Set the stock aside. Heat oil in a large pan and saute' garlic and onion. Add slow-cooked oxtail and the Mama Sita's Kare-Kare Mixes. Add the remaining stock from the slow cooker.

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In a cooking pot, bring about 4 cups of water to a boil. Blanch the banana heart for 1 minute then remove and set aside. Blanch the eggplant for 1 minute then remove and set aside. Blanch the string beans for 1 minute then remove and set aside. Blanch the pechay/ bok choy for 30 seconds then remove and set aside.

Kare Kare (Oxtail & Tripe Stew in Peanut Sauce) Foxy Folksy Recipe

Kare kare is a rich, peanut-buttery braised oxtail and beef stew that has a beautiful marigold colouring and is filled to the brim with tender, fall-apart me.

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Mix in the annatto oil, peanut butter, beef, and 2-3 cups of the simmered beef stock. Add the fish sauce and brown sugar to taste. Add the green beans, eggplants, and bok choy. Mix well and let this simmer with the sauce till softened. Taste and add salt and pepper or sugar as needed.

Kare Kare (Oxtail & Tripe Stew in Peanut Sauce) Foxy Folksy Recipe

Method. Remove the oxtail from the slow cooker and reserve the liquid and meat in separate bowls. Fry the onion and garlic in a heavy base casserole dish. Add the shrimp paste to the onion mixture and cook gently for one minute. Add the meat stock to shrimp mixture. Stir to combine.

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Ingredients. 2 lbs. pork roast, fat removed and cubed; 2 small onion, diced; 3 carrots, diagonally sliced; 2 ribs celery, diced; 1-2 peppers, red, yellow or orange, diced