Any Philippine fiesta, particularly in the Tagalog region, is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables. Aristocrat, the Philippines' most popular restaurant serves a wonderful Kare-kare. I haven't found a sure way of cooking Kare-Kare yet, so this recipe is cheating a little bit. It works though.
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2.2 lbs oxtails, cut into serving pieces
egg plant, cut into pieces (about 1 1/2 cup)
3/4 cup peanut butter
1 cup beef broth (or chicken broth)
1 1/2 cup string beans cut into 2" lengths
1 cup bok choy (pechay) or kangkong (watercress can be karestituted) leaves
salt to taste
shrimp paste (bagoong) - sauteed
and the piece de resistance
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Mama Sita's Kare-Kare Mix (Stew Base Mix - Preparation de sauce pour - Pang Kare-kare - Just Add Peanut Butter! (I told you this is cheating.) - Available at most Asian stores and groceries.
Cut the oxtail into serving pieces, boil until tender, leaving about 4 cups of broth. Skim off fat from the broth. Set aside meat. Dissolve Mama Sita's Pang Kare-Kare mix and peanut butter in about a cup of the broth. Let boil the remaining broth. Add eggplant and long beans into the boiling broth until almost cooked. Stir in meat and sauce mixture. Add bok choy. Salt to taste.
Serve with a side dish of bagoong and rice.
