Simmer oxtail in water. Drain and discard the water. Simmer blanched oxtail in water until slightly tender (approximately 2 - 3 hours). Add bay leaves and black peppercorn and simmer until very tender. Remove oxtail and set aside. Strain oxtail stock and reserve 8 cups.
Step2
Simmer tripe in water. Drain and discard the water. Repeat twice. Simmer blanched oxtail in water until tender. Drain and discard liquid.
Step3
Sauté garlic and onion in oil in a pot. Add ground rice. Stir in oxtail stock. Slowly add annatto water until desired color is achieved. Stir in the ground peanut and bring to a simmer. Add ox tail and tripe. Season with MAGGI® MAGIC SARAP®.
Step4
For the vegetables, blanch sitaw and pechay separately. Fry eggplant in oil until golden brown and set aside.
Step5
Transfer kare-kare into a deep dish bowl, top with the vegetables and serve with bagoong.
Answers & Comments
Step-by-step explanation:
Step1
Simmer oxtail in water. Drain and discard the water. Simmer blanched oxtail in water until slightly tender (approximately 2 - 3 hours). Add bay leaves and black peppercorn and simmer until very tender. Remove oxtail and set aside. Strain oxtail stock and reserve 8 cups.
Step2
Simmer tripe in water. Drain and discard the water. Repeat twice. Simmer blanched oxtail in water until tender. Drain and discard liquid.
Step3
Sauté garlic and onion in oil in a pot. Add ground rice. Stir in oxtail stock. Slowly add annatto water until desired color is achieved. Stir in the ground peanut and bring to a simmer. Add ox tail and tripe. Season with MAGGI® MAGIC SARAP®.
Step4
For the vegetables, blanch sitaw and pechay separately. Fry eggplant in oil until golden brown and set aside.
Step5
Transfer kare-kare into a deep dish bowl, top with the vegetables and serve with bagoong.