Kare Kare

Kare Kare. It’s time to again celebrate Christmas it has been an OPC’s tradition to post as many special Pinoy Christmas dish for the Holiday Seasons. For our first 2014 Celebration’s Recipe I would like to share an easy to prepare and never go wrong Kare Kare dish. I have already cooked this on countless occasions in Australia using oxtail, yes I am back in Manila for the Holiday Seasons. For this recipe I used the local cow tail that you have been seeing hanging in the meat section of local public markets.

A lot of Pinoy use cow tail for their especial Kare Kare dish on Christmas. In fact Kare Kare is always an especial dish prepared on most Pinoy celebrations or special occasions and the Christmas Noche Buena dinner it is definitely one of talked about dish. See and click below other Kare Kare dish that on our archives if you are looking for another Kare Kare version.

Marinara Seafood Mix Kare-Kare
Seafood Kare-Kare
Kare-Kare, Kare-Kareng Pata ng Baboy
Kare-Kare (Beef Tripe)
Kare-kare Buntot ng Baka

Here is the recipe of my Kare Kare using the local cow tail, enjoy.

Ingredients:

2 kilos cow tail, cut into 2” lengths
8-12 pieces young corns, trimmed
3 medium size eggplant, trimmed, sliced
1 small size banana bud, trimmed, quartered
1 bundle sitaw, trimmed, cut into 2" long
1 bundle pechay, trimmed
1 head garlic, peeled, crushed, chopped
2 large size onion, peeled, quatered
3 packets Kare-kare mix
1 cup crunchy peanut butter
unsweetened ginisang bagoong alamang

Cooking procedure:

In a large sauce pan put cow tail, add enough water to cover the meat, bring to a boil and simmer for a few minutes until all scams are floating. Discard the first boiled water and rinse off the cow tail of scam. Now put fresh water about 1 to 2 inches above the cow tails, add in the garlic and onions bring to a boil. Lower heat and simmer for 4 to 5 hours or until tender, add more water as necessary. Add in the young corn and banana bud and continue to simmer for 5 to 10 minutes. Add in the kare-kare mix and peanut butter cook for another 3 to 5 minutes, until the sauce thickens stirring occasionally. Now add in the string beans and eggplant and continue to cook for 2 to 3 minutes, and then add all the other vegetables. Cook for another 3 to 5 minutes or until the vegetable are just cooked. Serve hot with ginisang bagoong alamang.