Kare-Kare (Oxtail and Peanut Stew)
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Ingredients
- 900 g oxtail pieces
- 5 tbsp peanut butter
- 150 g fine green beans, trimmed
- 1 aubergine, cut into chunks
- 1 onion, sliced
- 4 garlic cloves
- 2 tbsp shrimp paste
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 677 kcal
- Protein
- 49.2 g
- Carbohydrate
- 9.7 g
- of which sugars
- 5.6 g
- Fat
- 47.7 g
- of which saturates
- 15 g
- Fibre
- 4.7 g
- Salt
- 2.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the oxtail in a large pot, cover with 1.5 litres water, bring to the boil, skim off any foam, then cover and simmer on a low heat for 70 minutes until tender, keeping the stock.
- 2
Heat the vegetable oil in a large pan and fry the onion and garlic for 4-5 minutes until soft.
- 3
Stir in the peanut butter and 500ml of the reserved stock until smooth, then add the oxtail.
- 4
Simmer for 10 minutes, then add the aubergine and simmer for a further 8 minutes.
- 5
Add the green beans and simmer for a final 5-6 minutes until all the vegetables are tender and the oxtail has no pink remaining.
- 6
Serve with steamed rice and the shrimp paste on the side.
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