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

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

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Ingredients

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