Filipino Kare-Kare
A rich Filipino peanut stew with tender oxtail, vegetables, annatto, and a savory shrimp-paste accompaniment.
Equipment
- Large stockpot
- Large skillet
- Blender or mortar
- Steamer
- Chef's knife
Ingredients
Oxtail and Sauce
- 3 lb oxtail pieces
- 1 medium onion quartered
- 5 cloves garlic crushed
- 8 cups water
- 1 cup smooth peanut butter
- 1/2 cup toasted rice ground finely
- 1 tbsp annatto seeds
- 2 tbsp neutral oil
Vegetables and Serving
- 2 medium eggplants sliced lengthwise
- 8 oz green beans trimmed
- 2 heads bok choy quartered
- 2 tbsp fish sauce adjust to taste
- 1/2 cup bagoong alamang for serving
Instructions
Simmer the Oxtail:
- Blanch the oxtail in boiling water for 5 minutes, drain, and rinse.
- Return it to a clean pot with the onion, garlic, and water. Cover and simmer for 90 minutes, until tender.
Build the Sauce:
- Warm the oil and annatto seeds for 2 minutes, then strain out the seeds.
- Whisk the annatto oil, peanut butter, and ground toasted rice into 3 cups of reserved broth. Simmer until thick and smooth.
Add Vegetables:
- Add the oxtail to the sauce and simmer for 10 minutes.
- Steam or blanch the eggplant, green beans, and bok choy until just tender, then arrange them over the stew.
- Season with fish sauce and serve with bagoong.
Notes
- Refrigerate the broth overnight and lift off the solidified fat for a lighter stew.
- Add the vegetables at the end so they stay bright and tender-crisp.
Nutrition
Calories: 760kcalCarbohydrates: 26gProtein: 42gFat: 55gSaturated Fat: 14gCholesterol: 145mgSodium: 1150mgFiber: 7gSugar: 8g