Kare Kare - Oxtail Peanut Butter Stew

This is my ultimate favorite dish.  I used to beg The Father to make this all the time.  I used to hid the leftovers so I could have it all to myself.  When The Parents moved away, I would beg them to make it when I would go to California.  There are many variations of the dish but I had to make it like The Father and my Lola used to.  I had a basic understanding how the recipe was but I finally got the recipe out of The Mother.  Even The Husband liked it.  It was much to my disappointment that The Daughter is allergic to nuts so unfortunately, I am unable to make it as much.  I really don't have measurements for this since it is per taste.  This recipe is one of their many recipes when The Parents tell me, just a little or it is up to you comment when I ask them about measurements.   

 

Oxtail (I used 2 packs because The Husband likes the meat)

Onion

Beef Tripe

Garlic

Beef Bouillon

Eggplant

String Beans

Napa Cabbage

Sazon by Goya or any brand you like

Salt and Pepper

 

 Directions

Boil the oxtail with onion and garlic.  The use of a pressure cooker is great for this.  In my cause, I used a slow cooker and I left it for about 6 hours.  Oxtail is quite tough so it takes a long time to cook.

Once the oxtail is tender, add the tripe and cook for a 5-10 minutes.  Do not overcook it.

After the meat is cook, remove from the pot but keep the liquid for later.

Take the meat and saute it in a wok or large skillet add the chicken bouillon and sazon (to taste) and more garlic and onions. 

Once the meat browned slightly add the veggies.  Start with the string beans, the egg plant and lastly the napa cabbage. 

Once everything is sauteed together, add the peanut butter, broth from earlier and pepper to taste. 

Serve over rice. 

 

*For The Daughter, I set aside some meat and veggies so she is able to try it.

This one was for The Daughter