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Meat and Stock Preparation

  • Water 4500 ml
  • Ox-tail, well rinsed 800 g
  • Ox-tripe, well rinsed 800 g
  • Beef brisket, big cubes and well rinsed 700 g

Strained Sauce Preparation

  • Annatto Oil 80 ml
  • White Onions, chopped 180 g
  • Garlic, chopped 30 g
  • Tomatoes, seeded and chopped 100 g
  • Lemongrass, 5 stalks and bruised 20 g
  • Bay Leaves 1 g
  • Ground Black Pepper 1 g
  • Fish Sauce 35 ml
  • Strained stock, prepared already 2000 ml
  • Muscavado Sugar 15 g

To Cook: Meat

Dish Assembly

  • Banana heart, long slices - blanched and prepared already 180 g
  • String beans into knots - blanched and prepared already 180 g
  • Eggplants, biased cut - blanched and prepared already 180 g
  • Pechay - blanched and prepared already 100 g
  • Bagoong, prepared already 200 g
  1. Meat and Stock Preparation

    1 hour
    • Place everything in the pressure cooker w/ no cover.
    • Bring to a boil.
    • Discard the liquid after the first boil and keep the meats inside.
    • In the same pressure cooker, add another batch of water with Knorr beef Broth Paste.
    • Cover now the pressure cooker and cook in high heat.
    • Once it starts to whiste, lower the heat to medium just to maintain the whistling. Do this for another 40 min.
    • Once done, check if the beef brisket is already tender. If so, remove the beef brisket and continue to cook the oxtail and oxtripe for another 30min. inside the pressure cooker.
    • Check if the rest of the meat is already tender. If so, remove the rest of the meats and strain the stock. Discard the aromatics.
    • Set aside.
  2. Strained Sauce Preparation

    30 minutes
    • In a pot, pour anato oil.
    • Saute onions, garlic, tomatoes, lemongrass, and bay leaves.
    • Season w/ ground black pepper.
    • Add fish sauce and let it reduce.
    • Once the mixture is already fragrants and all the aromatics are cook, add the strained stock. Mix well. Bring to a boil.
    • Add now the rest of the ingredients and make sure that the peanut butter is well dissolve, let it boil again the simmer for another 30min. or until all the flavors are balance.
    • Set aside to cool.
    • Place everything in a blender and puree until its fine and velvety. Strain then set aside.
  3. To Cook: Meat

    30 minutes
    • In another pot, combine the strained sauce and the boiled meats.
    • Bring to a boil then simmer for another 20 - 30min.
    • Adjust seasoning by adding Knorr Rostip.
  4. Dish Assembly

    • Transfer the Kare-kare to a shallow bowl and serve w/ balched mixed vegetables w/ Bagoong on the side.