Cooking with Peachy

Difficulty:

Preparation time: 20′ + cooking time of the meat.

SERVINGS: 4-6

INGREDIENTS:

• Mama Sita’s Peanut Sauce (Kare-Kare) Mix – 1 pouch
• Beef tripe – 250gr (cut into 1½” cubes)
• Beef brisket – 250gr (cut into 1½” cubes)
• Minced garlic – 1 tsp.
• Sliced onion – 1 piece (medium size)
• Pechay (chinese cabbage) – 100gr
• Sitaw (or Green beans) (cut into 2″ length) – 100gr
• Eggplant (sliced into ½” length and pan fried) – 100gr
• Cooking oil – 1 tbsp.
• Bagoong (shrimp paste)

DIRECTIONS:

1. Boil beef tripe and brisket in a large quantity of water, lower the heat and simmer until meat is very tender, adding water if needed, leaving about 1 ½ cups broth.
2. In a heavy saucepan, saute garlic and onion in oil, add meat, stir fry and pour-in Mama Sita’s Kare-Kare Mix dissolved in a cup of water and then add the remaining broth.
3. Stir and simmer until sauce thickens and add eggplant and sitaw. Simmer for 3min, stirring occasionally.
4. Add pechay (chinese cabbage) and simmer for 2min until vegetables are cooked. Serve hot with bagoong and rice.

Cooking Variation: Pressure cook 500gr oxtail in 3 cups (750 ml) of water for 45 min and then proceed to cooking procedures 2 as mentioned above.

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