KARE KARENG OXTAIL AND BEEF SHANKS
3 lbs beef tripe, cleaned a few times with cold water, drained and cut into large pieces
2 lbs beef shanks, cut into large pieces
1/2 cup toasted rice flour
Achuete water (dissolver 1 tsp achuete powder with 1/4 cup water )
1 cup peanut butter
1 can coconut milk – optional
4 cups of beef broth.
1 tsp sugar
fish sauce to taste
2 pcs eggplant, sliced and washed.
1 can banana blossoms, drained from brine.
1 bunch Chinese long beans, cut into 2 inch length.
3 bunch of bokchoy, washed and separated from its stems.
For the complete cooking instructions please click the link. http://chefronbilaro.com/delicious-kare-kare-tripe-in-peanut-sauce/
Prep time: 30 minutes
Cooking time: 2 hours
Yields: serves 8 with steamed rice
1/2 lb cow’s liver
1 large onion, peeled and diced (8 oz)
3 large tomatoes (1/2 lb), chopped
5 cloves garlic, minced
1/4 cup soy sauce
7 pcd dried bay leaves
6 cups water or broth
3 /12 to 4 lbs beef chunks (bottom round part)
1 can liver spread (1 cup)
2 tbsp sweet pickle relish
1 tbsp steak sauce – optional
2 tbsp balsamic vinegar – optional
2 large russet potatoes, peeled and cut into big pieces
2 large carrots, peeled and cut into the same size as potatoes
6 large pieces of Filipino hotdog – cut into 1 inch length.
1 large red bell pepper, seeded and cut into desired size
grated cheese (optional) use cheddar or parmesan
for the entire recipe and cooking procedure please click the link. http://chefronbilaro.com/beef-caldereta-braised-beef-in-tomatoes-and-liver/