Ingredients with Measurements:
- 2 lbs oxtail, cut into 2-inch pieces
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup peanut butter
- 2 cups water
- 1 cup beef broth
- 1 eggplant, sliced
- 1 bundle bok choy, chopped
- 1/2 cup string beans, cut into 2-inch pieces
- 1/2 cup banana blossom, sliced
- 1/4 cup annatto seeds
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer or cheesecloth
- Mortar and pestle
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the onions and garlic and sauté until fragrant.
2. Add the oxtail pieces and sauté until browned on all sides.
3. Pour in the water and beef broth. Bring to a boil and then lower the heat to a simmer. Cover and let cook for 2-3 hours or until the oxtail is tender.
4. While the oxtail is cooking, prepare the peanut sauce. In a separate pan, toast the annatto seeds until fragrant. Remove from heat and let cool.
5. Grind the annatto seeds in a mortar and pestle until fine. Add a little water to make a paste.
6. In the same pan, add the peanut butter and annatto paste. Stir until well combined.
7. Pour in 1 cup of the broth from the oxtail pot. Stir until the peanut sauce is smooth. Set aside.
8. Once the oxtail is tender, add the eggplant, string beans, and banana blossom. Simmer for another 10-15 minutes or until the vegetables are cooked.
9. Add the bok choy and cook for another 2-3 minutes.
10. Pour in the peanut sauce and stir until well combined. Season with salt and pepper to taste.
11. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours and 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 650
Fat: 45g
Protein: 45g
Carbohydrates: 20g
Fiber: 6g
Sugar: 6g
Substitutions for ingredients:
- Pork or beef can be used instead of oxtail.
- Shrimp paste can be used instead of annatto seeds.
- Peanut butter can be substituted with ground peanuts.
Variations:
- Add more vegetables such as cabbage, okra, or squash.
- Use chicken instead of beef or pork.
Tips and tricks:
- To make the oxtail more tender, you can pressure cook it for 30 minutes before simmering.
- Use a strainer or cheesecloth to remove any impurities from the broth.
- Toasting the annatto seeds before grinding them enhances their flavor.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with steamed rice on the side.
Garnishes:
Sprinkle with chopped peanuts and sliced green onions.
Pairings:
Serve with a side of bagoong (shrimp paste) and sliced tomatoes.
Suggested side dishes:
- Garlic fried rice
- Lumpia (Filipino spring rolls)
- Pancit (Filipino noodles)
Troubleshooting advice:
- If the peanut sauce is too thick, add more broth or water to thin it out.
- If the oxtail is tough, cook it for a longer period of time.
Food safety advice:
- Make sure to cook the oxtail thoroughly to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator.
Food history:
Kare-Kare is a traditional Filipino stew made with peanut sauce and a variety of vegetables. It is typically served with bagoong (shrimp paste) and steamed rice.
Flavor profiles:
Savory, nutty, slightly sweet
Serving suggestions:
Serve hot with steamed rice and bagoong on the side.
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Region: Filipino