Beef Kare-Kare

Instructions

1. Prepare the meat
   In a large pot, bring 10 cups of water to a boil. Add the oxtail and tripe (if using) and boil for 10 minutes. Drain and rinse the meat to remove impurities. Return the meat to the pot with 8 cups of fresh water. Bring to a boil, then reduce heat and simmer for about 2-3 hours or until the meat is very tender. Add more water if needed during cooking.
2. Make the peanut sauce base
   While the meat is cooking, toast the rice flour in a dry pan over medium heat until light golden brown, stirring constantly to prevent burning. Set aside. In another pan, heat the annatto oil over medium heat. Sauté the onions until translucent, then add the garlic and cook until fragrant, about 30 seconds.
3. Combine the stew
   When the meat is tender, remove it from the broth and set aside. Strain the broth and return 6 cups to the pot. Add the sautéed onions and garlic mixture, ground peanuts, peanut butter, and toasted rice flour. Stir well and simmer for 5 minutes until the sauce begins to thicken. Return the meat to the pot and add fish sauce to taste. Simmer for another 15 minutes.
4. Cook the vegetables
   Add the eggplant and string beans to the pot and cook for 5 minutes. Then add the bok choy and banana blossom (if using) and cook for an additional 3 minutes until the vegetables are tender but still vibrant.
5. Adjust seasonings
   Taste the stew and adjust the seasonings as needed. The sauce should be thick, creamy, and have a rich peanut flavor without being too salty, as the bagoong alamang served on the side will add saltiness.
6. Serve
   Transfer the kare-kare to a large serving bowl. The sauce should be thick enough to coat the back of a spoon but still pourable. Serve hot with steamed rice and bagoong alamang on the side for each person to add according to their taste preference.