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2 kilos ox tail, boiled in 12 cups beef broth covered for 2 to 3 hours
1 kilo beef face (include in boiling)
¾ kilo beef tripe (boiled in ¼ cup vinegar, 1 tbsp baking soda and 6 cups water for 30 minutes, drained and add to ox tail); cut into strips when done. Reserve broth.)
½ cup cooking oil
2 tablespoons achuete or 1 tablespoon achuete powder
1/4 cup garlic, chopped
1 cup onions, chopped
2 bay leaves
½ cup sticky rice, dry toasted then ground
2 teaspoons white pepper
½ cup peanuts mashed
1 cup peanut butter
7 cups beef broth
2 to 3 tablespoons sugar
½ cup patis
2 pieces eggplant
6 pieces pechay
14 pieces sitaw cut into 2 inch lengths
In a large skillet, sauté garlic and achuete in oil.
Add in onions and fry until wilted.
Add bay leaves, ground toasted sticky rice, pepper, peanuts, peanut butter, beef broth and suger. Mix well and simmer for about 15 minutes until liquid reduces. Taste.
After 15 minutes, add in the ox tail and tripe. Cover and simmer for another 20 minutes.
Lastly, add the patis and taste. Add in egg plant and simmer for 10 minutes. Then add in sitaw and pechay. Serve with bagoong alamang guisado.
Bagoong Alamang Guisado
3 tablespoons oil
3 tablespoons garlic, chopped
½ cup onions, chopped
½ cup tomatoes, chopped
1 cup pork kasim (with fat) finely chopped
1 tablespoon soy sauce
¼ cup vinegar
¼ cup lemon soda
1 teaspoon sili, chopped
2 cups alamang
Saute garlic in oil. Add in onions and tomatoes.
Add in pork and sauté for about 5 minutes.
Add in the soy sauce, vinegar and soda.
Add in the sili and taste.
Lastly, add in the bagoong alamang and mix well. Simmer for about 10 minutes. Serve with the Kare Kare,
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