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Oxtail Kare-Kare



  • 1 (3 to 5 pound) oxtail
  • 5 tablespoons oil
  • 5 cloves garlic, crushed
  • 1 medium size onion, sliced
  • Water from 1/4 cup achuete, soaked
  • 1 banana heart, sliced crosswise
  • 2 bundles Chinese long bean (sitaw), cut into 2-inch pieces
  • 4 eggplants, cut into 1/2-inch slices
  • 1/3 cup rice, toasted brown in a pan and ground to a powder
  • 1/2 cup peanut butter
  • Salt and pepper, to taste
  • MSG (optional)


  1. Cut oxtail into 3-inch pieces. Boil once and discard water. Boil again until tender.
  2. Sauté garlic and onion in oil.
  3. Add achuete water, sautéed garlic and onions to meat and bring to a boil.
  4. Add vegetables and enough water to make a sauce.
  5. Add the powdered rice and peanut butter dissolved in 3/4 cup water into the meat.
  6. Season with salt, pepper and MSG.
  7. Serve with Bagoong Alamang on the side.


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