Kare-Kare

In a casserole, we boil ½ kilo of beef cut into chunk cubes and 4 ox tail. Let it simmer until cooked and tender. Remove the meat and reserve the stock for use later. In another casserole, sauté in a ½ cup of oil and 4 tablespoons of achuete oil, 2 heads of garlic, 2 medium sized onions and ½ cup bagoong alamang. Add the ox tail and beef, then the stock which have been seasoned with a pinch of salt and pepper followed by 4 cups of peanut butter. Simmer until all flavors are incorporated. Then add 5 sliced eggplants, banana bud sliced like the eggplants but blanched in hot water and a bundle of string beans cut into 2 inches long. Be sure the vegetables are cooked and serve with alamang sautéed with onions and tomatoes.

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