Filipino Beef Stew Called Carri Carri

Name: Filipino Beef Stew Called Carri Carri
Yield: Serves 6
Cuisine: Filipino
Ingredients: 2.5 kg (5 lb 8 oz) oxtail or shin of beef, cut through the bone; 200 g (7 oz) aubergine, sliced (or the nice little ones you can get in Asian shops in which case just split in half); 1 dessertspoon fish sauce; 250 g (9 oz) green beans (I use runner beans for this quite often); 4 tablespoons crushed, roasted peanuts; 3 teaspoons salt; 4 tablespoons roasted and ground rice (you can buy this in Asian shops); 3 tablespoons celery leaves (or you can use celery salt); 3 spring onions, sliced crossways; 2 large onions, sliced; 1-2 garlic cloves, depending on their size, finely chopped; 2 litres (3½ pints) water; good grinding of black pepper; 2 tablespoons annatto seeds or 1 tablespoon annatto powder (if you can get them); 3 tablespoons oil

Preparation info

Serves
6

Difficulty
Complex

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a very filling dish, which tends to be eaten as a Sunday or holiday lunch so you can go to sleep afterwards. Every Filipino cook has a version of this dish in their repertoire. You may not be able to get the annatto seeds or powder that give the dish its unusual colouring, but it doesn’t really matter other than for authenticity. It’s a very economical recipe, using either oxtail or shin of beef.

Ingredients

Asia
Philippines
Lunch
Stew
Gluten-free
South East Asia

Ingredients

Method