3 hrs
4- 6
This traditional Filipino stew composed of ox tail cooked in a thick, savory peanut sauce, vegetables and "bagoong" is one of the celebratory dishes always served during birthdays, fiestas, and special occasions. Our ancestors used to cook this dish in a palayok (clay terracotta pot), but now, they just serve Kare- Kare in the palayok.
This recipe however, is a recipe we were grateful to have tasted. Thank you Tita Merceditas!!
Styling By: Chef Him Uy de Baron
Photography By: Kirt Uy de Baron
Ingredients
1 kg Kitayama Wagyu Ox Tail, ask for the Kare- Kare cut
4 pcs Eggplant, sliced
Pechay
String Beans, cut into 2" slices
Heart of the Banana, sliced
1 cup Ground Peanuts
1.2 cup Toasted and Uncooked Rice
1/2 cup Peanut Butter
1/2 cup Bagoong (Shrimp Paste)
Garlic
Onion
Annatto Powder
Directions
Boil Kitayama ox tail until tender.
Prep onions, garlic, tomato, anatto powder, and soda.
