• 4919cb256f2033760f75d9a06ec952d0

Kare Kare

This Philippine oxtail stew is thickened with rich beef stock, nutty peanut butter and toasted ground rice.

Prep
Cook
Serves 8people
Ingredients
2
lb Ox tail, cut into med. pieces
1
cup Unsalted peanut butter
1
/4 c. Rice, toasted and ground (use a food processor)
1
ea. Large red onion, diced
1
ea. Garlic, minced
1
/4 c. Annatto seeds, soaked in 1/2 c. boiling water
3
tbsp Brown sugar
4
cups Beef stock
1
cup Water
T.T. Salt and black pepper to taste
2
tbsp Oil
Vegetable Ingredients
3
ea. Eggplant, sliced diagonally
1
/4 lb. String beans, sliced
1
/4 lb. Baby Bok Choy
Directions
1.
In an oiled and heated pot, sauté onion and garlic until onion is translucent. Remove from pot and set aside.
2.
In the same pot, add ox tail and brown all sides (5-6 mins.).
3.
Once ox tail has browned, add beef stock and water into the pot. Cover pot with lid and bring to a boil. Once the liquid has boiled, turn down the heat and let it simmer for 1 1/2 hours or until meat is tender (Add water if needed).
4.
Once oxtail is tender, remove and set aside. In the same pot, add sugar, ground toasted rice, peanut butter and water from soaked annatto seeds. Stir and bring mixture to a boil.
5.
Once mixture has reached to a boil, lower heat, add ox tail back into the pot and let simmer for 15 minutes. Season with a dash of salt and freshly ground pepper.
6.
In a separated pot, cook vegetables in boiling and salted water until tender.
7.
To serve: ladle stew into a deep bowl and add cooked vegetables on the side. Serve with rice if desired.

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