Kari-kare (meat And Vegetable Stew In Peanut Sauce)

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 2 1/2 lbs lamb hocks or 2 1/2 lbs oxtails, cut into 2" lengths
• 1/2 lb stewing beef, to make a meatier dish (optional)
• 1 1/2 teaspoons salt
• 2 tablespoons cooking oil
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 1/2 cup achute water (optional)
• 3 tablespoons peanut butter
• 2 tablespoons toasted powdered rice (optional) or 2 tablespoons toasted mochiko sweet rice flour (optional)
• 1/2 lb green beans
• 1 medium eggplant, cut into 8 pieces

Recipe

• 1 place hocks or oxtail pieces in a large pot.
• 2 add enough water to cover.
• 3 bring to boil, lower heat and simmer for 1-1/2 hours or until tender.
• 4 if using achute water, soak 1 tablespoon of achute seeds in water for 30 minutes.
• 5 squeeze seeds between your thumb and finger tips until the water turns red.
• 6 strain and set red water aside.
• 7 or heat 2 tablespoons oil, saute achute seeds in oil until oil turns red, discard seeds.
• 8 use oil for sauteing rest of ingredients.
• 9 heat oil in a skillet and saute garlic and onions.
• 10 add cooked meat and 2 cups of the broth.
• 11 (save the rest of the broth for other uses.) add salt and achute water.
• 12 simmer for 15 minutes.
• 13 stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes.
• 14 add green beans and eggplant.
• 15 cook 10 minutes or until vegetables are tender, stirring occasionally.
• 16 correct the seasonings.
• 17 serve with hot rice and bagoong, plain or sauteed.