Technical Definition of Process Cooking Kare-Kare Kare-kare is a Philippine stew. It is made from peanut sauce with avariety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Anoxtail is it referred only to the tail of an ox or steer, a castrated male. An oxtailtypically weighs 2 to 4 lbs. (1–1.8 kg) and is skinned and cut into short lengthsfor sale. Meat variants may include goat meat or chicken. It is often eatenwith bagoong but sometimes spiced with chili, and sprinkledwith calamansi juice. Traditionally, any Filipino fiesta is not complete withoutkare-kare. In some Filipino-American versions of the dish, oxtail is exclusivelyused as the meat.The ingredients you need to complete this recipe are one-half kilo of beef and one-half clean beef tripe also called as oxtail. It can be cutround or triangular cut, in two inches long. Then three cups of peanut butter,one fourth cup of grounded toasted rice, one-half cup cooked bagoongalamang, two pieces of onions which is diced, two heads of garlic that areminced, four tablespoon of atsuete oil, four pieces of eggplant and one bananabud, it should be cut into one inch thick, one bundle of pechay and one bundleof sitaw, which is cut into two pieces, one-half cup of cooking oil, eight cups ofwater and salt for the taste. There are five simple steps to achieve your special kare-kare. First is toput your beef into a stock pot for an hour until cooked. When the meat istender, drain the beef and keep the stock. The second step is put your big panon the stove and heat the oil. Put the garlic, onions and sauté this two until itturn to golden brown. Then add the stock, the toasted rice, beef, oxtail and thepeanut butter and simmer it for fifteen minutes. Add the atsuete oil to havecolor and salt to taste. The soup becomes gelatinous and thicker because ofpeanut butter and rice. When fifteen minutes is done, add the eggplant,pechay, sitaw, and banana bud and cook it for few minutes. Do not over cookthe vegetable. You can have the option if you like to serve it with bagoong and hotplain rice.