Kare-Kare
NutriAsia Recipes
NutriAsia Recipes

Kare-Kare

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Ingredients

  • 1/2 kg tripe, cut into strips
  • 1/2 kg oxtail, sliced
  • 1 Tbsp DATU PUTI Vinegar
  • 3 cloves garlic, crushed
  • 4 pc bay leaves (divided)
  • 1/2 kg beef kalitiran, cut up
  • 4-5 cups of water
  • 3 Tbsp GOLDEN FIESTA Palm Oil
  • 1 pc white onion, chopped
  • 1 tsp DATU PUTI Patis
  • 2 packs UFC Ready Recipes Kare Kare Mix, 90 grams
  • 4 cups reserved stock
  • 2 eggplants, sliced
  • 1 cup sitaw, sliced
  • 2 cups puso ng saging
  • 4 stalks pechay, sliced
  • ¼ cup sautéed bagoong alamang

Instructions

    1. Boil the tripe and oxtail in water (enough to submerge the meat) with half of bay leaves and Datu Puti Vinegar for 5 minutes. Discard broth.

    2. Combine tripe and oxtail with beef, garlic, remaining bay leaves and water. Cover and simmer for 2 to 3 hours or until meat are tender (remove beef when already tender). Drain, reserve stock/broth.

    3. Boil vegetable separately in meat broth until just cooked. Set aside .

    4. Heat Golden Fiesta Oil . Saute onion and all the meat for 5 minutes. Add Datu Puti Patis, UFC Kare-Kare Mix and reserved broth. Simmer for 20 to 30 minutes.

    5. Add vegetables . Serve with bagoong on the side .

    Source: https://nutriasia.com/recipes/kare-kare/

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