Ingredients for Kare Kare:
2 lbs oxtail, cut into 2-3 inch pieces
1 large onion, chopped
3 cloves garlic, minced
2 tbsp annatto seeds
1/2 cup ground roasted peanuts
2 tbsp flour
2 tbsp fish sauce
1 tsp salt
1 tsp black pepper
1 eggplant, sliced
2 bok choy, cut into 2-inch pieces
1 bunch long beans, cut into 2-inch pieces
2 medium-sized sweet potatoes, peeled and cubed
4 cups beef broth
Ingredients for Bagoong Alamang:
2 lbs small shrimp, peeled and deveined
1/2 cup salt
1/2 cup rice vinegar
3 tbsp sugar
Instructions:
For Kare Kare:
In a large pot, heat oil over medium heat. Add the onion and garlic and cook until fragrant, about 3 minutes.
Add the annatto seeds and cook for 2 minutes until the oil turns a deep red color.
Add the oxtail, sweet potatoes, and beef broth to the pot and bring to a boil. Reduce heat and let simmer for 2 hours or until the meat is tender.
In a separate pan, roast the peanuts and grind them into a paste.
In a small bowl, mix the flour and 1 cup of water to create a smooth mixture.
Once the meat is cooked, add the peanut paste, flour mixture, fish sauce, salt, and pepper to the pot and stir to combine.
Add the eggplant, bok choy, and long beans and cook for another 10 minutes or until the vegetables are tender.
For Bagoong Alamang:
In a large bowl, mix the shrimp, salt, and rice vinegar together. Let the mixture sit for 3 days, stirring occasionally.
After 3 days, drain any excess liquid and add the sugar to the shrimp mixture.
Spread the mixture on a baking sheet and let it dry in the sun for 2-3 days, stirring occasionally.
Once the mixture is dry, grind it into a paste using a food processor.
To Serve: Serve the kare kare hot with steamed rice and a side of bagoong alamang. Enjoy!