Mas Kare Kare Recipes

Steps:

• For the brisket: Preheat the oven to 300 degrees F.
• Stir together 1 tablespoon salt and 1 tablespoon pepper in a bowl. Sprinkle the brisket with the salt and pepper mix. Place the brisket fat-side up in a pan lined with a baking rack and add 1 1/2 cups water. Cover the pan with foil and bake until the fat has rendered, 3 to 4 hours. Dice into 1-inch cubes and set aside. Reserve brisket juices.
• For the kare kare sauce: Heat up a medium saucepot; add 1 tablespoon oil. Sautee the onions and garlic until golden brown, about 3 minutes. Add the peanut butter, granulated sugar, salt and 7 cups water. Mix well and bring up to a boil. Meanwhile, heat up 3 cups brisket drippings and the annatto seeds in another pot and simmer until the brisket drippings achieve a nice red/brownish color, about 5 minutes. Strain the brisket drippings into the peanut butter mixture. Simmer until the sauce coats the back of a spoon, about 30 minutes.
• For the bagoong alamang: Heat up a medium saute pan; add oil. Saute the garlic, tomatoes and onions until the tomatoes have cooked down, about 6 minutes. Strain the salted shrimp to get out most of the liquid out, then add to the pan. Add the brown sugar and cook until a pastelike consistency is formed, another 5 minutes.
• Boil the bok choy, eggplant and green beans separately in boiling water until cooked through, then drain and set aside.
• Add about 10 ounces kare kare sauce to a flat bowl. Add about 4 to 5 pieces each of the bok choy, eggplant and long beans. Place the diced brisket on top and garnish with peanuts, a sprig of cilantro and a side of bagoong alamang. Serve with a side of jasmine rice. Repeat to make 3 to 5 more servings.

Steps:

• Combine the oxtails and water in a large pot; bring to a boil, reduce heat to medium-low, and simmer at least 2 hours.
• Skim as much fat from the top of the liquid as possible. Crumble the beef bouillon cubes into the liquid and allow to dissolve. Remove the meat from the broth and set aside. Add the bok choy, long beans, and eggplant to the broth and simmer until tender.
• While the vegetables simmer in the broth, heat the olive oil in a large pot over medium heat. Cook and stir the onion and garlic in the hot oil until tender. Stir the achiote powder into the mixture to add a little color. Add the peanut butter and stir until it's melted into the mixture. Add about half the broth to the pot; bring to a simmer for 5 minutes. Add the oxtails and cook another 5 minutes before adding the remaining broth with the vegetables. Serve hot.