Kare Kare | FoodieAtlas

Ingredients

2 pounds oxtail, cut into chunks
1/2 cup peanut butter
1/4 cup annatto powder or achiote paste
1 large onion, chopped
4 cloves garlic, minced
1/4 cup vegetable oil
2 cups beef broth
1 cup water
1/2 cup bagoong (fermented shrimp paste), plus extra for serving
1 large eggplant, sliced into rounds
1 cup string beans, trimmed
1 cup bok choy or Chinese cabbage, chopped
Salt and black pepper to taste
Cooked white rice (for serving)

Instructions

Prepare the Oxtail

In a large pot, bring water to a boil. Add the oxtail chunks and cook for 5-7 minutes to remove impurities. Drain and rinse the oxtail pieces.

Return the oxtail to the pot, cover with fresh water, and simmer for 2-3 hours, or until the meat is tender. You may need to add more water as it evaporates.

Prepare the Sauce

In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 5 minutes.

Stir in the annatto powder or achiote paste, cooking for another minute.

Add the cooked oxtail pieces to the skillet, along with the beef broth and 1 cup of water. Simmer for 15 minutes.

Stir in the peanut butter, mixing well to combine and create a creamy sauce. Continue to simmer for an additional 10-15 minutes, until the sauce is thickened.

Add Vegetables

Add the eggplant slices and string beans to the pot. Cook for 5-7 minutes, or until the vegetables are tender.

Stir in the bok choy or Chinese cabbage and cook for another 2-3 minutes.

Finish and Serve

Adjust seasoning with salt and black pepper as needed.