Kare Kare Filipina (Ekor Sapi dan Rebusan Kacang)

Langkah-langkah

1. Heat a large Dutch oven or deep frying pan over medium-high heat. Season the meat on all sides with salt. Add the oil to the pan and brown the meat. While the meat is browning, peel and roughly chop the onions, carrots, and celery. Once the meat has browned on both sides, transfer it to a plate and set aside.

2. Add the onions, carrots, and celery. Sprinkle with a bit of salt and brown the vegetables. Once golden, add the seared beef back to the pan. Cover the ingredients with water, just enough to cover the meat. Bring the mixture to a simmer. Lower the heat, cover, and cook for about 3 to 5 hours, or until the meat is fork-tender. At this point, scoop out the meat and transfer it to a plate. Strain out the other ingredients. Allow the stock to cool, then place both the stock and the meat in the fridge, covered, before proceeding with the recipe the following day.

3. First, remove the fat from the surface of the beef stock and bring it to a gentle simmer. Next, toast the peanuts in a large pan, stirring occasionally, until they are light golden brown. Allow the nuts to cool, then process them in a food processor until finely ground. Transfer the ground peanuts to a bowl.

4. Next, grind the raw rice in a spice grinder and toast it in a pan until lightly golden brown. Transfer it to a bowl with the ground peanuts. Add enough of the hot stock to form a paste, and set aside.

5. Peel and chop the onion. Slice the eggplants into 1-inch (2.5 cm) thick pieces on a bias, cut the string beans into 2-inch (5 cm) pieces, and cut the banana bud in half lengthwise, then into 1-inch (2.5 cm) pieces crosswise. Soak the cut banana heart in water with a little vinegar. Finally, juice the calamansi.

6. Peel and thinly slice the garlic and shallots. Heat oil in a pan over low heat and add the sliced garlic and shallots, cooking until soft. Add the bagoong and cook until the mixture is fragrant. Remove from the heat, transfer to a bowl, and set aside.

7. Heat oil in a large, heavy-bottomed pan and sweat the onions, adding the salt. Cook until the onions are soft. Add 5 cups of the simmering stock and the peanut mixture, stirring with a whisk until combined. Then add the beef and let it simmer for 15 minutes, or until tender, stirring occasionally.

8. Next, add the eggplant, string beans, and banana heart, and cook until the vegetables are tender. If the mixture is too thick, add more water. Add the calamansi juice, then season with salt to taste. Allow to simmer for another 2 minutes before removing from heat. To serve the Kare Kare, ladle the dish into a bowl and serve with plain steamed rice and bagoong.