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| (pic:credit to cookingwithpeachy.com) |
Ingredients:
Mama Sita’s Peanut Sauce (Kare-Kare) Mix – 1 pouch
Beef tripe – 250 g (8.82 oz.) (cut into 1½” cubes)
Beef brisket – 250 g(cut into 1½” cubes)
Garlic (minced) – 1 tsp.
Onion (sliced) – 1 PC. (medium sized)
Pechay (Chinese cabbage) – 100 g (3.54 oz.)
Green beans (cut into 2″ length) – 100 g (3.54 oz.)
Eggplant (sliced into ½” length and pan fried) – 100 g (3.54 oz.)
Cooking oil – 1 tbsp.
Shrimp paste
Cooking Directions:
1. Boil beef tripe and brisket in a large quantity of water, lower the heat and simmer until meat is very tender, adding water if needed, leaving about 1 ½ cups broth.
2. In a heavy saucepan, sauté garlic and onion in oil, add meat, stir fry and pour-in Mama Sita’s Kare-Kare Mix dissolved in a cup of water and then add the remaining broth.
Mama Sita’s Peanut Sauce (Kare-Kare) Mix – 1 pouch
Beef tripe – 250 g (8.82 oz.) (cut into 1½” cubes)
Beef brisket – 250 g(cut into 1½” cubes)
Garlic (minced) – 1 tsp.
Onion (sliced) – 1 PC. (medium sized)
Pechay (Chinese cabbage) – 100 g (3.54 oz.)
Green beans (cut into 2″ length) – 100 g (3.54 oz.)
Eggplant (sliced into ½” length and pan fried) – 100 g (3.54 oz.)
Cooking oil – 1 tbsp.
Shrimp paste
Cooking Directions:
1. Boil beef tripe and brisket in a large quantity of water, lower the heat and simmer until meat is very tender, adding water if needed, leaving about 1 ½ cups broth.
2. In a heavy saucepan, sauté garlic and onion in oil, add meat, stir fry and pour-in Mama Sita’s Kare-Kare Mix dissolved in a cup of water and then add the remaining broth.
3. Stir and simmer until sauce thickens and add eggplant and sitaw. Simmer for three minutes, stirring occasionally.
4. Add pechay (chinese cabbage) and simmer for two minutes until vegetables are cooked. Serve hot with bagoong and rice.
5.Cooking Variation: Pressure cook 500 g (1.10 lb.) oxtail in 3 cups (750 ml) of water for 45 min and then proceed to cooking procedures number 2 as mentioned above.
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