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Kare Kare

Peanut Butter Oxtail Stew
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Prep Time 15 minutes
Cook Time 3 hours

Ingredients
  

  • 1-2 lbs oxtail
  • 1-2 lbs vegetable various for stew, your choice. I used green beans, eggplant and bok choy
  • 1 tablespoon annatto seeds or annatto powder
  • ½ tabelspoon oil
  • 4 cloves garlic mashed
  • 1 medium onion chopped
  • ¼ cup rice flour toasted
  • 1 cup peanut butter creamy
  • shrimp paste (bagoong) to taste
  • rice for serving

Instructions
 

  • Get the oxtail tender: Fill a pot with just enough water to submerge the oxtail. Boil at medium heat for 2.5 – 3 hours if using a normal pot (if you’re using a pressure cooker, ~40 minutes).
  • Blanch vegetables for 1 minute. Use various vegetables–like in my sinigang video, you can experiment putting other types of vegetables in the kare kare if you like. In this video, I used what my family usually uses: green beans, eggplant, & bok choy.
  • If you're using annatto seeds, soak the annatto seeds in hot water, for 15 minutes (gives the stew more color!).
  • After the oxtail has tenderized, transfer the meat AND the water it was boiling in (which is now oxtail broth) to a separate container. We will use the emptied-out pot to start on the base.
  • The base: pour the oil into the pot, then add the garlic and let it brown. Then, add the chopped onions and cook them through. Next, add the oxtail broth, and then strain and stir in the toasted rice flour. Pour in the peanut butter and mix it well. If you're using annatto seeds, squeeze the annatto seeds to get as much color out of it as you can (strain the seeds, don’t cook them). If you like, add more seeds and water to increase the color to your preference. Pour the red-orange annatto water into the pot, and stir well. Otherwise, just toss in the annatto powder
  • Mix everything back into the base you just created! Add more water into the stew to liquefy the stew, if you want.
  • Simmer for a few more minutes to get everything integrated. Mix, mix, MIX to get every ingredient coated in the sauce!
  • Serve with shrimp paste (bagoong) and rice. While you’re eating, take a teeny bit of bagoong with each spoonful of kare kare and rice.